Prep Time: 20 minutes, Cook time: 20 minutes

• 6 apples, cored and cut into thin slices
• 2 tablespoons plus 1/3 cup butter, divided
• 2 tablespoons plus ¼ cup maple syrup, divided
• 2 tablespoons cinnamon, divided
• Juice from ½ a lemon
• 1 ½ cups almonds, ground in a blender to a consistency that is not quite as fine as almond meal but not quite chunky or to your preference (depending on the blender this may be done in batches)
• 1 ½ cups unsweetened shredded coconut (

1. Preheat oven to 350°F.
2. Melt 2 tablespoons of butter in a large saucepan over medium-low heat.
3. Add 2 tablespoons of maple syrup and ½ tablespoon of cinnamon and stir.
4. Add apples. Stir to coat.
5. Raise heat to medium and cook covered for 10-15 minutes, stirring occasionally until the apples soften slightly.
6. Add lemon juice and stir to cover apples. If there is a significant amount of liquid in the bottom of the pan, remove the lid, raise the heat to medium-high and allow the liquid to reduce for a few minutes.
7. Meanwhile, in a large bowl mix together ground almonds, coconut and remaining 1 ½ tablespoons of cinnamon. Blend ingredients with a spoon or with your hands.
8. When the apples have finished cooking, transfer them to an 8×8 baking dish.
9. In the same saucepan, melt the remaining butter and add the maple syrup. Stir.
10. Add the butter and syrup mixture and the remaining cinnamon to the ground almond mixture and mix with your hands until it resembles a crumble.
11. Place the crumble on top of the apples and bake for 20 minutes or until the topping has browned.
12. Let cool slightly and serve.

Serves 6-8

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