GINGERED APPLE CRUMBLE

This crumble contributes just enough sweetness for a dessert while providing soluble fiber and anti-inflammatory effects. Apples contain flavonoids including quercetin which is anti-inflammatory, antioxidant, and anti-tumorigenic. Ginger juice is made by chopping fresh peeled ginger finely and smashing the pulp between two spoons, this is a great way to add zing to soups, smoothies, and desserts without the chunky texture. Cinnamon in the crumble helps to promote blood sugar regulation, prevents clumping of platelets in arteries, and provides the highest antioxidant capacity of any spice!

INGREDIENTS:

5 apples, cored, and cut into ½” slices (4 cups)

1 cup rolled old-fashion oats

1/8 cup flour

1/2 cup sucanat

1/4 t sea salt

1/2 t cinnamon

1 Tbsp ginger juice, squeezed from fresh chopped ginger

1/2 cup softened grassfed butter

DIRECTIONS:

Place apples in baking dish, mix oats, flour, sucanat, sea salt, and cinnamon in a bowl. Melt butter and ginger juice; pour into bowl of dry ingredients. Stir into a crumble/paste and crumble over the apples. Bake in oven at 375 for 45 minutes until topping is browned and apples are baked throughout. Serve with Greek yogurt to balance out carbs and add probiotics!

Nutritional Information

Serving Size: 2/3 cup

Calories: 218

Fat: 12g

Saturated Fat: 6g

Carbohydrates: 24g

Fiber: 4g

Protein: 2g

Sodium: 40mg

GINGERED APPLE CRUMBLE