Servings: 8
Start to finish: 1 hour
Filling:
3 large or 4 medium baking apples, (mostly) peeled, cut into 3/4-inch cubes, about 5 cups
1/4 cup lemon juice
1 tablespoon raw sugar
2 teaspoons finely chopped rosemary, fresh or dried (or more if desired!)
1 tablespoon finely grated lemon zest
1/4 teaspoon salt
3 tablespoons chia seed (white, if available)
Topping:
3 tablespoons butter, softened
3/4 cup whole oats
2 tablespoons almond flour (or very finely chopped almonds)
2 tablespoons flour
1 tablespoon raw sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
Preheat the oven to 350 F, spray a 2-quart baking dish with an oil mister or nonstick spray. Make the filling: in a large bowl, toss apple cubes in the lemon juice, sugar, rosemary, lemon zest and salt. If the apple cubes seem dry, add an extra tablespoon or two of water to the mixture. Add the chia seeds and stir well.
Make the topping: in a large bowl, mix together all the topping ingredients with a fork. The mixture should look like clumpy sand. Place the filling into the prepared baking dish and sprinkle the topping evenly over the top. Cover baking dish with lid or foil and bake until apples are tender and topping is golden, about 45 minutes.
Remove the lid or foil for the last 15 minutes of baking time. Once baked, allow the crumble to cool for at least 15 minutes before serving.
Nutrition information per serving: 171 calories; 69 calories from fat; 8 g fat (3 g saturated; 0 g trans fats); 11 mg cholesterol; 144 mg sodium; 28 g carbohydrate; 4 g fiber; 12 g sugar; 4 g protein.
Melissa d’Arabian, Associated press
