Today was another rainy day. And I’ve been craving for a warm apple dessert for AGES!!! So today is the perfect day for it, yes?
I ran a few errands and went grocery shopping, getting stuff for tomorrow (Mother’s Day). We’ll be cooking dinner for my fiance’s mom (a.k.a. mother-in-law-to-be). She loooooooooooooves lamb. So that’s what we’ll be cooking tomorrow! I love lamb too. But I don’t eat it often. Pretty high fat content. And Chinese say that lamb meat will rise your inner body temperature. So you gotta be careful.
Oh! And like I’ve mentioned before, I’m not confident enough to make my own pie crust. So the crust is a wholewheat pie crust from Whole Foods.
3 large granny smith apples
1 1/2 tbs lemon juice
2 heaping tbs coconut sugar
2 tbs almond flour
1 tsp cinnamon
1/4 tsp sea salt
1/4 tsp nutmeg
1/4 cup coconut water
1/4 cup almond flour
1/2 cup rolled oats
2 tbs coconut sugar
1/4 tsp salt
1/4 tsp ginger
2. Prepare crumble: Place all ingredients except oats into a bowl. Using a pastry cutter or two knives, cut coconut oil into flour mixture until crumbly/like breadcrumbs. Add oats and cut to combine.
3.Preheat oven to 350°. Fill pre-made pie crust (bought from stores or homemade) with apple mixture – making sure to spread fruit evenly and fill any gaps, top with crumble. Place on a baking tray/cookie sheet to catch any juice.
4. Bake for 40 minutes on a middle rack or until crust golden.
5. Remove from oven and allow to cool. Serve with whipped cream, or ice cream, or creamy dessert stuff of your preference. Or even a cup of coffee!
Nutrient count unavailable.