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I love this dish because it’s simple, feeds a lot, and always hits the spot.
9 medium-sized Pink Lady apples, peeled
1/4 cup Tuscanini Lemon Juice
1/4 cup Gefen Honey
3/4 cup coconut oil
1/2 cup coconut sugar
3 tablespoons Gefen Maple Syrup
1 and 3/4 cups quick oats
1 and 1/2 cups Shibolim White Spelt Flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a medium bowl, make the crumble topping. Pour in the oil, coconut sugar, maple syrup, oats, flour, cinnamon, salt, and vanilla extract. Mix well until you have a crumbly texture and set aside.
Cut up the apples and place into a large bowl. Add in lemon juice and honey. Toss together until the apples are evenly coated, then transfer the mixture to a big round baking dish.
Sprinkle the crumble topping evenly over the apples in the baking dish.
Place the baking dish in the preheated oven and bake for about 40 to 45 minutes, or until the topping is golden brown, and the apples are tender and bubbling.
Remove from the oven and allow it to cool slightly before serving.
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