INGREDIENTS

• Spiced apple filling
• 4 apples, peeled and cut into 1-inch pieces
• 1 tbsp apple cider vinegar
• 2 tbsp honey (omit if vegan)
• 1 tsp Bart's cinnamon, Artcaffé Market
• 1/4 tsp Barts cardamom, Artcaffé Market
• 1/4 tsp ginger, Artcaffé Market
• Pinch of sea salt

Crumble topping 

• 1/2 cup Bob’s Red Mill oats, Artcaffé Market
• 1/2 cup almond flour
• 1/4 cup crushed almonds, macadamia, or cashew nuts
• 1/3 cup brown sugar
• 1/2 tsp Bart's cinnamon, Artcaffé Market
• 1/4 teaspoon salt
• 1/4 cup Kentaste coconut oil, Artcaffé Market

For serving

• Fresh berries, like raspberries, strawberries, and blueberries
• Vanilla ice cream (vegan or regular)

DIRECTIONS

1. Preheat the oven to 200°C and grease 4 ramekins or an 8x8 inch baking dish with coconut oil.
2. For the filling, combine the apples, vinegar, and water in a saucepan and simmer over
3. very low heat, covered, stirring occasionally, making sure the apples don’t burn on the bottom of the pan, for about 15 minutes. Remove the lid, stir, and then add the spices and salt and stir again. The apple should be tender and the juices thick. Set aside. Mix in the honey and set aside.
4. To make the crumble topping, combine the oats, almond flour, nuts, brown sugar, cinnamon, and salt in a bowl. Add the cold coconut oil and use your fingers to rub the mixture together until the mixture crumbles. If the mixture is too dry, add a few drizzles of water until the mixture starts to stick together when pinched.
5. Scoop the apple filling into the ramekins, top with the crumble and bake for 15-20 minutes or until lightly crisp on top and golden.
6. Remove from the oven. Top with fresh berries and serve with vegan or regular vanilla ice cream.