ALL YOU NEED:

• 2 large apples, cut in half
• 2 tbsp butter, melted
• 2 tbsp organic coconut sugar
• 2 tbsp flour
• 4 tbsp quick oats
• pinch of cinnamon
• 1 tbsp honey

Preheat oven to 350 degrees. Cut apples in half, remove core and seeds with a small papiring knife or spoon.

In a small bowl combine butter, sugar, flour, oats, and cinnamon. Spoon on top of the apple halves and sprinkle with cinnamon. Place on a cookie sheet and bake in the oven for 30 minutes. Once out of the oven drizzle both halves with honey. Serve warm.

Recipe slightly modified and adapted fromwww.keyingredient.com

ALL YOU NEED:

For the filling

• 1 pint (300 grams or about 2 cups) fresh blueberries
• 1 tablespoon honey (or maple syrup to keep vegan)
• 2 teaspoons tapioca starch

For the crust

• 1 cup (4 oz) almond flour
• ¾ cup (2½ oz) old-fashioned oats
• ¼ cup (3 oz) honey (or maple syrup to keep vegan)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 5 tablespoons coconut oil, solid
• 2 tablespoons chopped pecans

1. Preheat the oven to 350 degrees F.
2. Add blueberries, honey or maple syrup, and tapioca starch to a medium bowl and toss until coated. Set the blueberries aside while you make the crust.
3. Add the almond flour, oats, honey or maple syrup, baking powder, and salt to a different bowl and whisk until combined. Add the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed.
4. Remove a heaping ½ cup of the crumbs for the topping and pour the remaining crumbs into the bottom of a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan. Pour the blueberries over the crust, making sure the juices stay behind in the bottom of the bowl.
5. Add the chopped pecans to the remaining crumble and sprinkle evenly over the top of the berries.
6. Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown. At around 20 minutes, tent the tart with foil to prevent it from getting too brown. Let cool completely before slicing into wedges and serving.

Note: I only used 1/2 tsp of salt. Also used a cast iron skillet instead of a tart pan or one of my cheesecake forms. I knew a 9-inch was going to be way to big. The cast iron worked perfectly.

For the topping I made homemade whipping cream. All you need is a little bit of heavy cream and a hand mixer! Blend it until it it firm like canned whip! No sugar added.

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Recipe adapted fromwww.bakerita.com
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