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Preheat the oven to 350F and set a pie or tart tin aside.
prepare the flax “eggs” and let sit for at least 5 minutes; In the meantime, whisk the almond flour, arrowroot powder, and salt together in a medium bowl until well combined. Add the thickened flax to the bowl and mix with a spatula, eventually switching to your hands to form a dough “ball.” Place the dough between two large sheets of parchment paper, and use a rolling pin to create a thin circle, wide enough to cover the base and sides of your pie tin. Remove one sheet of parchment paper and “flip” the crust into your pie dish; remove the top layer of parchment paper, then press the dough along the base and up the sides of the pie dish. Use a fork to create a few venting holes on the bottom and sides of the dish; Set aside.
Whisk the lemon juice, maple syrup, arrowroot powder, cinnamon, ginger, cardamom, nutmeg, and salt together in a large bowl until evenly combined. Thinly slice your apples using either a knife or mandoline (I recommend the latter) – I did not peel my apples, but you can if you’d like. Add the apples to the bowl with the spices and toss until the apples are coated. Transfer this mixture to the pie dish, then use your hands to spread the apples out evenly and make sure they are packed tightly.
Whisk the oats, almond flour, arrowroot powder, baking powder, cinnamon, and salt together in a bowl, until evenly distributed. Pour in the maple syrup and nut butter, then use a spatula to mix until a slightly sticky dough ball forms. Use your hands to crumble this ball evenly over the pie, aiming for smaller pieces vs. large clumps.
Place in the middle rack of the oven and bake for 28-30 minutes, until the crumble turns golden brown. Remove from the oven and serve warm, or let cool before serving. Serve as desired; leftovers will keep at room temperature for up to 5 days.