If you're wondering why the colour of the crumble is quite brown, it is because I used whole unpeeled almonds plus a generous amount of cinnamon when making the topping.
Ingredients for the filling:
1 x 410g tin of unsweetened pie apples
A small handful of gooseberries (optional)
A few cherries
A small handful of dried cranberries
1 teaspoon of ground cinnamon
Ingredients for the crumble topping:
1/4 cup ground almonds (I ground whole fresh almonds in my blender - measure after blending!)
1/4 cup coconut flour
1/4 cup sticky brown sugar
1/2 teaspoon baking powder
1/4 teaspoon xanthum gum
1 teaspoon ground cinnamon
50g melted butter
In a pie plate, arrange the fruit and sprinkle the cinnamon over the top. You could use fresh apples for this, but I didn't have the time this evening.
In a food processor (or you can just use a bowl with a metal spoon) mix together the ingredients for the topping until they resemble breadcrumbs (they mustn't be dry though!).
Using your fingers, sprinkle the crumble over the top of the fruit. Bake it for about 20 minutes at 180'C.
Serve with a generous helping of fresh whipped cream.
