It is a gluten free and vegan dish. Raspberries at their tangy-sweet peak which are great to have on hand in the whole year. Here they’re baked with chopped apples and becomes a crowd-pleasing crumble-topped treat.
It is a gluten free and vegan dish. Raspberries at their tangy-sweet peak which are great to have on hand in the whole year. Here they’re baked with chopped apples and becomes a crowd-pleasing crumble-topped treat.
Ingredients
28 OZ / 800 G apple (gala or fuji)
16 OZ / 450 G raspberry
13 OZ / 360 G rolled oats
6 OZ / 170 ML maple syrup
4.5 OZ / 125 G peanut butter
2 TSP baking powder
0.25 TSP salt
1 TBSP water
Directions
Heat up the oven to 220°C.
Remove the core of the apple and chopped into cubes.
Add the chopped apple and water to the mixing bowl. Cook for 15 minutes / 250°F|120°C / speed 1 / stir. Remove to the baking tray and top with raspberry.
Clean the bowl. Add 7oz of rolled oat to the mixing bowl. Blend for 2 minutes / speed 8.
Add remaining rolled oats, maple syrup, peanut butter, baking powder and salt. Mix for 1 minute / speed 2. Sprinkle the crumble on top of the fruit.
