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Crabapple Crumble Recipe

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This recipe for Crabapple Crumble is from CRABAPPLE COOKBOOK OF CANADA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cup almonds, finely chopped (or mixed in a blender)
1 1/2 cup quick cooking rolled oats
3 tbsp sunflower seeds
3 tbsp unsweetened coconut, shredded
2 tablespoons cinnamon
2 tsp ginger grounded
1/2 teaspoon sea salt
2 cups sweet crispy red apples, remove the seeds and cut into 1/6 cubes (peel on)
5 tbsp coconut oil
1/2 cup maple syrup (can be replaced with agave or honey)
Directions:
Directions:
Baked Crabapples:
Preheat the oven on 375° F/190°C. Cut the apples in half and place them on a greased baking pan. Drizzle with ginger and cinnamon. Bake them until they are soft on the inside and crispy on the outside, around 30-40 minutes. Start with the crumble while the apples are in the oven.

Apple Crumble:
Mix all the dry ingredients in a bowl. Add apples, maple syrup and coconut oil and work it all together to a sticky crumble. Grease a pan with coconut oil (or use a parchment paper). Flatten the crumble out on the pan in a thin, tight layer and bake it, next to the pan with the crabapples, for 15-20 minutes.
Serve over ice cream, yogurt, applesauce or with milk as a breakfast cereal.

 

 

 

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