Apple-Berry Breakfast Crumble

3 medium red apples, cored and cut into 1/2" pieces
4 c. fresh or frozen raspberries
1 c. plus 2 T. oat flour
4 T. maple syrup, divided
1 c. rolled oats
1 t. baking powder
1/2 t. sea salt
1 T. almond butter

Preheat oven to 425 degrees. In a large mixing bowl, combine apples, berries, 2 T. oat flour, and 2 T. maple syrup. Gently toss to mix.

Transfer mixture to a 2-qt. baking dish, spread evenly. Bake 20 minutes.

Meanwhile, for topping, combine remaining 1 c. oat flour, rolled oats, baking powder, and salt in a small bowl. Stir in remaining 2 T. maple syrup and the almond butter. Do not overmix; texture should be moist and lumpy.

Drop bits of topping over baked fruit. Bake about 30 minutes more or until topping is lightly browned. Serve warm.

Makes one crumble.

Adapted from Forks Over Knives, Summer 2019, p. 35.