- almond flour - rice flour - tapioca starch - cinnamon - rapadura sugar - butter
- apples - cinnamon - corn flour - rapadura sugar
Make the crumble topping
To a food processor add the almond flour, rice flour, tapioca starch, sugar, cinnamon, and butter. Pulse to combine until a crumble-like texture is formed.
Make the apple mixture
To a large bowl add the diced apples, cinnamon, corn flour and rapadura sugar. Stir until the apples are evenly coated. Pour the apples into a large baking dish.
Assemble and bake
Crumble the crumble mixture over the apples. Cover with foil and bake for 30 minutes. After 30 minutes, remove the foil and continue to bake for 10-20 minutes or until golden brown.
Store, covered, in the refrigerator for up to 4 days. To freeze, divide into individual airtight containers and freeze for up to six months.