6
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Ingredients
4 medium apples, peeled, cored and chopped
2 cups frozen blueberries or other berries, thawed
1 cup oat flour (see note)
1 cup rolled oats
1/4 cup date puree (see note)
2 teaspoons baking powder
Instructions:
Preheat oven to 350 degrees F.
In a saute pan, cook chopped apples, stirring occasionally, until they begin to soften, about 5 minutes. Add a small amount of water if needed to prevent apples from sticking.
Transfer to a baking dish. A pie plate or 9x9 inch baking pan works well for 6 servings. Top with blueberries.
In a bowl, combine oat flour, rolled oats, date syrup, almond butter, baking powder and cinnamon. Rub together with your fingertips until the mixture forms small clumps. Spread the crumble over the fruit.
Bake until golden, about 25 minutes. Serve warm.
Note:
Oat flour may be purchased or to make your own, pulse old fashioned rolled oats in a food processor until they reach a flour-like consistency.
To make date puree, blend together 6 pitted medjool (or 12 regular dates) and 1 cup of water. Store refrigerated in an airtight container. It will keep for 1 week.
My Notes:
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Per Serving:
Calories 266
Protein 6 g
Carbohydrates 50 g
Sugars 21 g
Total Fat 6.3 g
Saturated Fat 0.8 g
Cholesterol 0 mg
Sodium 6 mg
Fiber 6.7 g
Beta-Carotene 40 ug
Vitamin C 6 mg
Calcium 118 mg
Iron 4.7 mg
Folate 14 ug
Magnesium 55 mg
Potassium 464 mg
Zinc 1 mg
Selenium 7 ug