Preheat the oven to 180 °C (160 °C fan) and lightly grease a small baking dish with coconut oil if needed.
Peel the apples, cut them into pieces and mix with the cinnamon. Spread the apple pieces evenly in the dish.
Mix the gluten-free oats, ground almonds, coconut oil and maple syrup in a bowl until loose crumbs form.
Scatter the crumble evenly over the apples so the surface is well covered.
Bake the crumble at 180 °C for 20–25 min, until the apples are soft and the oat topping looks golden brown and crisp.
Leave the crumble to cool briefly and serve it warm, on its own or with a little natural yoghurt.
Good to know
When apple and cinnamon warm up in the oven, even a grey day feels a little softer. This crumble is easy, smells wonderful and doesn't take much effort.
Swaps
Ground almonds → ground hazelnuts (similarly filling, with fibre and vitamin E). Maple syrup → date paste (brings a few more of the fruit's natural components). Apples → pears (similar fibre content and pleasantly sweet).
Allergens
Contains tree nuts, and oats that are gluten-free depending on the product; usually well suited to children if the pieces are baked soft, and fine during pregnancy, as long as all the ingredients are fresh and cleanly prepared.
