Apple and Raspberry Inca Inchi Crumble

by | Nov 4, 2015 | 0 comments

A great low sugar treat the whole family will love

Yields46 ServingsDifficultyBeginner
Crumble
 3/4 cup Oats (or quinoa flakes if gluten-free)
 1/2 cup Shredded coconut
 .5 cup coconut oil
Filling
 2 cups apple, peeled, cored and diced (approx 2 large apples)
 1 cup raspberries (frozen or fresh)
1

Preheat oven to 180c

2

Combine all ingredients for the filling in bowl and set aside

3

Combine all crumble ingredients in a bowl

4

Place the filling in a large glass dish

5

Top with the crumble

6

Bake for 15 Minutes to 20 Minutes or until golden brown

7

Serve with homemade custard or cream

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Ingredients

Crumble
 3/4 cup Oats (or quinoa flakes if gluten-free)
 1/2 cup Shredded coconut
 .5 cup coconut oil
Filling
 2 cups apple, peeled, cored and diced (approx 2 large apples)
 1 cup raspberries (frozen or fresh)

Directions

1

Preheat oven to 180c

2

Combine all ingredients for the filling in bowl and set aside

3

Combine all crumble ingredients in a bowl

4

Place the filling in a large glass dish

5

Top with the crumble

6

Bake for 15 Minutes to 20 Minutes or until golden brown

7

Serve with homemade custard or cream

Notes

Apple and Raspberry Inca Inchi Crumble
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