Ingredients:

  • 4 cups apples, peeled and sliced into 1/4-inch wedges (approx. 3 large Granny Smith and Honeycrisp mix)
  • 2 cups (300g) fresh or frozen blueberries
  • 1/4 cup (50g) Coconut sugar
  • 1 tablespoon Cornstarch
  • 1 tablespoon Lemon juice
  • 1 teaspoon Lemon zest
  • 1 teaspoon Ground cinnamon
  • 1.5 cups (150g) Old-fashioned rolled oats
  • 1/2 cup (60g) Almond flour
  • 1/2 cup (113g) Unsalted grass-fed butter, cold and cubed
  • 1/3 cup (65g) Coconut sugar
  • 1/2 cup (50g) Chopped pecans or walnuts
  • 1/2 teaspoon Sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced apples, blueberries, lemon juice, zest, 1/4 cup coconut sugar, cinnamon, and cornstarch.
  3. Let the mixture sit for 5 minutes to allow the cornstarch to begin absorbing the surface moisture of the fruit.
  4. Transfer the fruit mixture to a 9x13 inch square baking dish, spreading it into an even layer.
  5. In the same mixing bowl, combine the oats, almond flour, 1/3 cup coconut sugar, chopped nuts, and sea salt.
  6. Add the cold, cubed butter and use a pastry cutter or your fingertips to rub the butter into the dry ingredients until pea-sized crumbs form.
  7. Distribute the oat topping evenly over the fruit layer and bake for 45 minutes until the topping is golden-brown and the fruit is bubbling.