This recipe was born because I had too many apples in the house that I just didn't feel like eating. I had purchased some "translucent" sour apples at the market, and while I love my apples on the sour side, I couldn't handle more than a few of these. After coming across a blueberry crumble recipe by balanced bites, I thought I'd try out something similar with apples. I made a few modifications based on what I had on hand and it turned out fantastic. This apple crumble makes a good breakfast, snack, and dessert.
Apple Crumble adapted from Balanced Bites
4 sour apples apples, sliced thinly(you can use other apple varieties)
juice of 1 small lemon
cinnamon to taste
1/2 cup almond meal (I make this my self and some almond pieces are left behind, which works here)
1/4 cup pumpkin seeds
1/4 cup walnuts
1/4 cup sunflower seeds
1/4 cup coconut oil, melted
2 tbsp maple syrup
1/2 tsp cinnamon
1. Preheat oven to 375 degrees F.
2. Toss apple slices with lemon juice and sprinkle with desired amount of cinnamon. Arrange in a 9x9 inch pyrex dish so they are lying flat. They will reduce in volume during cooking.
3. Combine almond meal, pumpkin seeds, sunflower seeds, walnuts, coconut oil, maple syrup, and cinnamon and spread over the apples.
4. Bake for 30 minutes, or until the fruit is well cooked.