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Chamomile & Anise Hyssop Apple Crumble<\/p>\nChamomile & Anise Hyssop Apple Crumble<\/p>\n
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note: If you don\u2019t have access to dried anise hyssop leaves\/flowers, you can use a tsp. of ground fennel seed or ground star anise.<\/p>\n
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7-8 cups diced apples<\/p>\n
2 T. fresh lemon juice<\/p>\n
2 T. arrowroot<\/p>\n
2-4 T. maple syrup<\/p>\n
1 tsp vanilla<\/p>\n
2 T. dried chamomile<\/p>\n
1 T. dried anise hyssop leaves & flowers<\/p>\n
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2 cups oats, divided<\/p>\n
1\/2 tsp ground cloves<\/p>\n
1\/2 tsp ground cardamom<\/p>\n
good pinch of salt<\/p>\n
4 T. room temp\/solid coconut oil or softened vegan butter<\/p>\n
2-4 T. maple syrup<\/p>\n
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Preheat your oven to 350 degrees. Add the apples, lemon juice, arrowroot, maple syrup, vanilla, chamomile, and anise hyssop to a bowl. Toss to mix then spoon into a 2-quart baking dish. Put 1 cup of the oats into a blender or food processor and pulse until you have a coarse looking flour. Add this to a bowl along with the remaining oats, salt, and the spices. Mix, then add the coconut oil and maple syrup. Mash the coconut oil and syrup into the oat mixture until it begins to hold together in clumps and looks crumbly. Sprinkle this mixture evenly over the surface of your apples. Bake your crumble for 35 to 40 minutes or until the juices from the apples are bubbling and the oats are a deep golden color. Cool 5 minutes before serving. Feel free to serve with a drizzle of cashew butter, freshly whipped coconut cream, or vegan vanilla ice cream. Makes 6-8 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chamomile & Anise Hyssop Apple Crumble note: If you don\u2019t have access to dried anise hyssop leaves\/flowers, you can use a tsp. of ground fennel seed or ground star anise. 7-8 cups diced apples 2 T. fresh lemon juice 2 T. arrowroot 2-4 T. maple syrup 1 tsp vanilla 2 T. dried chamomile 1 T. dried anise hyssop leaves & flowers 2 cups oats, divided 1\/2 tsp ground cloves 1\/2 tsp ground cardamom good pinch of salt…<\/p>\n