Apple Crisp With Gluten-free Hazelnut Crumble
"Today's breakfast of champions...#glutenfree apple crisp. I snuck a little bowl full of my creation before taking it over to @thefeedfeed gorgeous new Brooklyn HQ. I'm very proud of the crumble topping, which is essentially the raw gingerbread cookie balls from #thewellnessprojectbook with less almond butter, a bit of coconut oil, whole hazelnuts, and a gussied up winter spice mix courtesy of @vitamix. Oh and the ratio was roughly 50 percent crisp to apples. Only a room full of badass food babes could pull me away from welcoming home @clockemoffett from his Parisian travels, on his birthday eve. After a 3 hour phone-free catch up walk, I think I've finally freed up some more space in ma belly for our celebratory meal. #feedmephoebe! #makemerry #feedfeed #vitamix"
-- @phoebelapine

Apple Crisp with Gluten-Free Hazelnut Crumble

Makes 6 servings  


10 small gala apples, or other semi-sweet variety (about 2 1/2 lbs), quartered, cored and thinly sliced 1/4 -inch thick

1 tablespoon fresh lemon juice

1 tablespoon pure maple syrup

For the topping:

1/4 cup cold unrefined coconut oil (at room temperature)

1/4 cup almond butter

1/4 cup maple syrup

1 cup gluten-free rolled oats

1/3 cup flax seed meal

1/3 cup shredded unsweetened coconut

1/2 teaspoon sea salt

1/2 teaspoon vitamix winter spice mix

1/3 cup roughly chopped hazelnuts



Preheat oven to 350 degrees F.

In a large mixing bowl, toss the apples, lemon juice, and maple syrup until well-combined. Transfer to an 8x8 baking dish and arrange in an even layer.

In a large mixing bowl, combine the ingredients for the topping: coconut oil (it should be semi-solid), almond butter, maple syrup, oats, flax meal, coconut, sea salt, and winter spice mix. Work the crumble with your fingers or a fork until the mixture resembles pea-sized clumps. Fold in the hazelnuts and spoon the topping over the apples in an even layer.

Transfer the baking dish to the oven and bake until the topping is golden brown and the apples are tender, 45 minutes to 1 hour. Serve warm with vanilla ice cream, crème fraiche or coconut yogurt.