Happiest Thanksgiving, Sakaralites! We’re beyond thankful to have you in our lives. So thankful in fact, that we want to share some l-o-v-e with you every day from now up until Thanksgiving. We’ll be posting some mouth-watering recipes, sans the processed stuffing and butter overload. These bites will leave you and your loved ones feeling vibrant, full on life, and ready to take the Holiday season by storm. xo
Apple and Stone Fruit Crumble with Pistachio Oat Crunch
FOR THE FILLING:
- 3 large granny smith apples
- 1 cup organic frozen cherries
- Squeeze of lemon juice
- 1/2 tsp cinnamon
- 1 tbsp maple syrup
FOR THE CRUMBLE:
- 1/2 cup gluten-free rolled oats
- 1/4 coconut sugar (or brown sugar)
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1 tbsp honey
- 1 tbsp coconut oil
- 1/4 chopped pistachios
- pinch of salt
INSTRUCTIONS:
Preheat the oven to 375 degrees. Grease baking dish with coconut oil.
In a mixing bowl, toss in chopped apples, cherries, squeeze of fresh lemon, coconut sugar, cinnamon, and maple syrup. Mix until all ingredients are totally combined. Pour into baking dish and set aside.
In a separate bowl, combine all crumble ingredients (oats, coconut sugar, cinnamon, ground ginger, honey, coconut oil, pistachios, salt). Sprinkle topping over apple filling until the top is totally covered.
Bake pie in oven until the apples + cherries are bubbling and the top of crumble is a golden brown (about 45 minutes). Let pie sit for about 10-15 minutes before serving. Pair with any ice cream or whipped cream of your choice!
Just FYI, this crumble also doubles as a delicious day-after breakfast accompanied by creamy coconut yogurt ;)
