I’m still recapping foods made in April!  This is the last recipe I made for the ladies at my church’s annual Women’s Retreat.  Unfortunately I wasn’t able to attend since I had a bunch of studying to do, but I was glad to at least participate by providing the food.  It sounded like it was an excellent event and everyone seemed to enjoy the food.  So if you’re looking for a meal plan for your next gathering, this was a great, healthy, colorful, easy combination.  For a snack in the morning I made Paleo Morning Glory Muffins.  For lunch there were three salads:  Strawberry Spinach Salad, Springtime Quinoa Salad, and Garden Bean Salad.  And for dessert I made this Apple Crumble.  It’s based off the Pear and Cranberry Crumble I made awhile ago, and is really easy to scale up or down depending on how many you’re feeding.  It would also be lovely served in individual ramekins with a scoop of vanilla ice cream on top!  Sadly this was too delicious and I forgot to snap a picture of it!

Apple Crumble (vegan)

Serves 12

Filling:

• 8-10 apples (I used a half Pink Lady, a tart apple; and half Fuji, a sweet apple)
• 1-2 Tbsp granulated sugar
• 1 1/2 tsp cinnamon
• 1/2 lemon, juiced

Topping:

• 1 cup rolled oats
• 1 cup walnuts
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp maple syrup

Preheat oven to 350°F.

Peel and core the apples and cut into bite-size pieces (about 1/2″) and spread out in a 9×13″ baking dish.  Sprinkle with sugar, cinnamon, and lemon juice.  Toss gently and set aside.

In a food processor combine all the ingredients for the topping.  Pulse several times until well combined.

Spread oat-walnut mixture evenly over the top of the apples.

Bake for 35-45 minutes, until bubbly, golden and delicious.

Remove from oven and allow to sit for about 10 minutes before serving.