RASPBERRY APPLE CRISP

Ingredients

• 120 g Raspberries
• 2 pcs Apple
• 10 g Cinnamon, ground
• 70 g Cashew nuts, chopped
• 70 g Almonds, chopped
• 40 g Almond flour
• 40 g Maple syrup
• 2 tbsp Water
• 4 g Mint, fresh

Method

1. Preheat the oven to 350ºF (177ºC). Add the raspberries and apple to a small baking dish.
2. Mix half of the cinnamon into the raspberries and apples and top with 1 tbs water.
3. In a small bowl add the cashews, almonds, almond flour, maple syrup and the remaining cinnamon. Mix together until evenly combined. Add this crumble over the raspberries and apples and place in the oven.
4. Bake for 25 to 30 minutes or until golden brown. Remove from the oven and cool slightly.
5. Once cooled, top with mint leaves, if using. Divide evenly between bowls and enjoy!