Description
I like it when breakfast and dessert overlap.
Ingredients
- FOR THE FILLING:
- 2 whole Large Tart Apples (or 3-4 Small/medium Ones), Cored And Cut Into Bite-sized Cubes
- 1 cup Pomegranate Arils
- 2 Tablespoons Honey
- 2 Tablespoons Freshly Squeezed Lemon Juice (for 2 Tablespoons You’ll Need About 1/2 A Lemon)
- 1 Tablespoon Arrowroot Powder (see Note)
- 1 teaspoon Cinnamon
- FOR THE TOPPING:
- ¼ cups Melted Coconut Oil, Divided
- 1 cup Almond Flour
- ½ cups Shredded Unsweetened Coconut
- ½ cups Chopped Nuts, Any Kind
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Ground Nutmeg
- 1 Tablespoon Honey
- FOR THE OPTIONAL YOGURT TOPPING:
- 1 cup Plain, Whole Milk Yogurt
- 2 Tablespoons Real Maple Syrup
- ¼ teaspoons Cinnamon
- ¼ teaspoons Vanilla Extract
Preparation
Preheat oven to 375 F.
For the filling:
Place apples and pomegranate arils in a 2 quart baking dish. Drizzle with honey and lemon juice. Sprinkle the arrowroot powder and cinnamon, and give it a stir. Pour 1 tablespoon of the coconut oil (in the topping list) evenly over the top.
For the topping:
In a small bowl, whisk together the almond flour, coconut, chopped nuts, ginger and nutmeg. Combine the remaining 3 tablespoons coconut oil and the honey in a small bowl or cup then stir it into the dry mixture. You should have a thick, crumbly mixture.
Spread the topping evenly over the fruit. Cover dish with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes or until the top is golden brown and the apples are tender.
If you plan on making the yogurt topping, just combine all ingredients into a bowl and stir well. Serve the breakfast crumble with a spoonful or two of yogurt drizzled on top.
Note: Arrowroot powder is a grain-free substitute for flour or cornstarch and works like a thickener. If you don’t have or can’t find it, either leave it out or substitute an equal amount of cornstarch or double the amount of all-purpose flour.
