GAPS Crumble

Life without rolled oats is rough.  Okay, not really, but I really wanted to make me a darn good apple crisp.  I feel like I nailed the crumble, but can’t post the whole recipe yet because the apple filling part wasn’t top notch.  I am thinking I might experiment with gelatin to thicken the sauce.  Without anything it is too soupy.  Cornstarch and arrowroot are not GAPS legal.  I tried a little bean flour, I may have just added too much, but the texture was slightly gritty, which I assume is what coconut flour would be like to.  Shoot me some suggestions if you have any, I sure don’t mind experimenting on this one, because even when it’s not perfections, it’s still pretty darn good.

In the meantime, try out this crumble on other baked goods.  I stuffed it in some cored apples and baked them for a super easy breakfast.  It also made a delicious topping on my pumpkin pie soufflé.  Half way through baking, I sprinkled the crumble on top and it was nice and golden by the time the pie was done.  I also think it would be wonderful to dress up muffins and make them a little fancier I have had good success with this Banana Muffin recipe.  Do tell what you like to add crunchy toppings to.

1 cup almond flour

2 tablespoons chia seeds

1 cup unsweetened, shredded coconut

1/2 cup butter

2 tablespoons honey

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup pecans, chopped

1/4 cup dates, chopped

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Combine all of your ingredients into a bowl and mix until crumbly.