By France Morissette, Beyond the Peel
Serves 2
1 apple, peeled, cored and diced or sliced
1/2 cup blackberries (substitute blueberries, raspberries, or strawberries)
1 tablespoon maple syrup
1 teaspoon tapioca starch (or cornstarch)
Preheat oven to 350 F. Combine all the ingredients and divide it into 2 oven safe ramekins or jars.
Crumble topping
2 tablespoon almond meal
2 tablespoon ground hazelnuts (or other type of nut)
2 tablespoon slivered almonds (or substitute rolled oats)
1/4 teaspoon cinnamon
1 tablespoon coconut oil, melted (or substitute melted butter)
1 teaspoon honey (Vegan: use Agave)
Put all the ingredients into a bowl and mix until well combined. Divide the crumble mixture equally onto the fruit mixture. Bake the individual fruit crumbles for 25 minutes. Serve as is or with coconut whipped cream (dairy free) whipping cream or ice cream.
