Apple Pie Yogurt Crumble

This recipe is adapted from the cookbook A Modern Way To Cook by Anna Jones and is such an easy, yummy, and guilt-free dessert option. While we decided upon apples for the crumble because they seemed best for autumn, you could also choose any stone fruit such as pears or plums and it would be just as delicious.

Ingredients

Enough for about three servings but all of the measurements are flexible and can easily be altered depending on how many are being served

Yogurt (dairy, nondairy, fat-free - the world is your oyster)

For the fruit:

2 apples (this was enough for about 3 servings but it depends upon the size of the apples)

3 tablespoons orange juice

A pinch (more or less) of coconut sugar or brown sugar

For the crumble:

5 tablespoons of oats

Handful of chopped almonds

A pinch (more or less) of coconut sugar or brown sugar

1 tablespoon of maple syrup (or less if desired)

1 tablespoon coconut oil (can use butter instead)

Instructions

Peel and thinly slice the apples. Put them in a pan with the orange juice and allow them to simmer on medium heat. Add the coconut sugar (or brown sugar) and leave on medium for five minutes stirring occasionally. Once the fruit is soft and a bit brown, take off heat.

Put the almonds in a plastic bag and crush them a bit. Put these crushed almonds into a pan along with the oats and the coconut/brown sugar. Stir around for a few minutes over medium heat. Once the sugar begins to dissolve, add the maple and coconut oil and take off heat.