Morning Apple Crumble


Prep time15 minutes
Cooking time45 minutes
Total time1 hour


The lack of sugar in this recipe makes this a great breakfast dish. Try both warm and cold, served with a dollop of yogurt.  You can also substitute dried cranberries or cherries for the raisins.


2 1/2 pounds
apple, tart (such as Granny Smith or Braeburn)
2 tablespoons
2 tablespoons
lemon juice
1/4 cup
honey (plus 2 Tbsp)
1/2 teaspoon
cinnamon, ground
1 teaspoon
ginger, ground (divided)
1 pinch
2 cups
oats, rolled
1/2 cup
pecans (roughly chopped)
1/4 cup
flour, gluten-free (mix)
1/4 cup
coconut, shredded unsweetened
6 tablespoons
butter (cut into small pieces)


Preheat oven to 350°F. Grease or butter a 9 x 9-inch glass baking dish. Core, peel and cut the apples into bite-sized pieces. In a large bowl, gently toss the apples with raisins, lemon juice, 2 tablespoons honey, cinnamon, ½ teaspoon ginger and a pinch of salt. Spread the apple mixture evenly in the bottom of the baking dish. In a large bowl, mix together the oats, pecans, flour, coconut, ½ teaspoon ginger and a pinch of salt. Cut in the butter and ¼ cup of honey with the rest of the ingredients to make a crumbly mixture. Spread mixture evenly over the top of the apples, then place in oven and bake for 45 minutes or until bubbling and the topping is golden brown and crisp.


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