Autumn Apple Crumble
3 cups chopped apples
1 cup blueberries
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
1 tablespoon maple syrup
1/4 cup ground almonds
1/2 cup buckwheat flour
1/4 cup brown sugar
2 tablespoons coconut oil
Grease a casserole dish with coconut oil. Chop up the apples. You can skin them if you'd like, I never bother because I like the skin. Dump them into your casserole dish. Add the blueberries, frozen or fresh. Sprinkle with cinnamon, nutmeg, cloves, ginger and maple syrup. Stir to mix all the flavours together.
Add the buckwheat flour, ground almonds and coconut oil to a bowl.
Add the brown sugar and cinnamon. I probably added about 2 teaspoons of cinnamon. I love the stuff so never measure it.
Next, as you would if using butter for a crumble, mix the coconut oil, the flour and sugar together by pressing and combining with your hands.
Cover the fruit with the crumble topping. Throw the dish in a 350 degree oven and bake until the top is brown and the fruit is soft, juicy and bubbling, about 30 - 40 minutes.
Pour yourself a glass of scotch, if you haven't already been sipping on something, and get comfortable while you wait for the crumble.
Remove from the oven and allow to cool slightly before serving yourself a nice delicious bowl.