The Perfect Chai Spiced Apple Crumble Recipe For Fall
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This Chai Spiced Apple Crumble is proof that a dessert can be swoon-worthy without being difficult. A bit of dicing and some mixing is all it takes to make this healthy fall dessert that’s sure to impress. Plus, it uses better-for-you ingredients for a dessert you can enjoy without the guilt.
Apple crisps are a classic fall dessert but what makes this one extra special is the use of Chai Bliss. Not only does this superfood blend give this dessert an incredibly spicy flavor, but you also get the energy-boosting, mood-supporting, brain fog-reducing benefits of natural nootropics like lion’s mane, L-theanine, zinc, and astragalus. *
Stock up on Chai Bliss through the link below so you can make this recipe and see how deliciously cozy your fall can be!
This Chai Spiced Apple Crumble is the perfect fall dessert. It’s incredibly delicious, super simple, and packed with the natural nootropic benefits of Chai Bliss!
Ingredients
For The Topping
1 cup rolled oats
⅔ cup almond flour
⅔ cup coconut sugar
½ cup pecans, roughly chopped
½ teaspoon kosher salt
6 tablespoons unsalted butter
For The Filling
2 ½ pounds apples, peeled, cored, and roughly chopped
Preheat the oven to 350° F. Grease a 9x9-inch baking dish with butter or coconut oil. Set aside.
In a medium bowl, add the oats, almond flour, coconut sugar, pecans, and salt. Stir to combine.
Add the softened butter to the oat mixture and, using a fork, cut in the butter until you get an evenly moist crumb texture.
In a large bowl, combine the chopped apples, maple syrup, bourbon or water, Chai Bliss, lemon juice, and cornstarch. Stir to combine completely.
Carefully pour the apple mixture into the prepared baking dish, spreading it into an even layer. The dish should be quite full.
Scatter the oat mixture evenly over the top of the apples.
Bake the crisp for 45-55 minutes, until the apples are tender and the crumb topping is crisp and golden brown. Turn the baking dish as needed to prevent one side from browning too quickly. If the top is browning too quickly, tent it with foil and continue baking until the apples are tender.
Serve warm with a scoop of ice cream or a bit of whipped coconut cream. Store any leftovers in an airtight container in the fridge for up to 4 days.
