Fall. Isn't it glorious? I love fall. Bouquets of sharpened pencils and all. It's not just because my birthday starts the season, but the start of dreary days and darker afternoons warms my introverted heart. The Swedish art of hygge was made for me. I love sweaters, thick socks, candles, and hot tea. And warm desserts. Is there anything better than the first warm bite of a dessert fresh out the oven?
I made this apple crumble when the cold first hit and it hit the spot for me. Lots of warming, carminative spices keep the blood flowing and aid in digestion that could be sluggish as we start to wind down for winter. This crumble would be delicious on vegan ice cream or coconut yogurt. Or do like I did and put it on top of pancakes!
3 Medium-sized apples (I used the Rome variety, but use your favorite!)
1 1/2 cups Gluten-free rolled oats
1/8 cup ground flax
1/8 cup black or white sesame seeds
4 tbsp coconut oil, melted & divided
1-2 tbsp maple syrup (depending on how sweet you like your crumble)
1 tsp ground cinnamon, divided
1 tsp ground ginger, divided
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
Preheat oven to 350F. Core and slice apples. I used a knife for 1/8-1/4" slices, but you can use a mandolin if available. Mix 2 tbsp of coconut oil with 1/2 tsp of cinnamon and ginger, with all the nutmeg and cardamom. Mix into apple slices, then place in a glass or ceramic 8"x8" casserole dish.
In a separate bowl add oats, flax, sesame seeds, maple syrup, the rest of the coconut oil, and the remaining ginger and cinnamon. Mix well and layer on top of sliced apples. Place in oven and bake for 20 minutes or until oats are golden brown.
What's your favorite fall treat? Write below in the comments or tag me on Instagram @lisammagee!