Apple cranberry crumble recipe

Ingredients

• 375 ml coconut oil, cold
• 105 g coconut flour
• 130 g arrowroot flour
• 120 g coconut sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon sea salt
• 125 ml cold filtered water

• 6 apples, chopped into 4 cm pieces
• 145 g unsweetened dried cranberries
• 60 ml coconut oil, melted
• 1 lemon, juiced (about 2 tablespoons)
• 1 teaspoon ground cinnamon

1. Preheat the oven to 180°C. If the coconut oil is not already cold, put it in the refrigerator for about 10 minutes to chill.
2. In a large bowl, combine the coconut flour, arrowroot flour, coconut sugar, cinnamon and salt. Using a pastry cutter, cut in the coconut oil until you have pea-size lumps. Sprinkle in the cold water and gently mix—you want the crumble topping to stay chunky and not turn into dough. Set aside.
3. In another large bowl, combine the apples, cranberries, coconut oil, lemon juice and cinnamon. Mix until well combined. Place in a 23 x 33 cm baking dish and cover with the crumble topping.
4. Bake for 40 minutes, until lightly browned on top. Remove from the oven, let cool a little bit and serve warm.