Raspberry-Apple Crumble

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  • Prep-time: / Ready In:
  • Makes 12 cups

Frozen raspberries, harvested and flash-frozen at their tangy-sweet peak, are great to have on hand in the depths of winter and year-round. Here they’re baked with chopped apples into a cozy, crowd-pleasing crumble-topped treat. Tip: To make your own oat flour for the crumble topping, pulse rolled oats in a food processor until they reach a flour-like consistency. You’ll need 2½ cups rolled oats to make 2 cups flour.

Ingredients

  • 8 medium sweet apples, such as Gala or Fuji, chopped (48 ounces)
  • 1 pound frozen raspberries, thawed (4 cups)
  • 2 cups oat flour (see tip, above)
  • 2 cups rolled oats
  • ½ cup pure maple syrup
  • ¼ cup almond butter
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt

Instructions

  1. Preheat the oven to 425°F.
  2. In a skillet over medium heat, cook chopped apples, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add a bit of water if needed to keep apples from sticking. Transfer apples to an 11-inch square or 13x9-inch rectangular baking dish; top with raspberries.
  3. In a bowl, combine oat flour, rolled oats, maple syrup, almond butter, baking powder, and salt; rub in with fingertips until mixture comes together in small clumps. Spread the crumble over the fruit. Bake until golden brown, about 20 minutes.
  4. Serve warm.

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Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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