Apple Oatmeal Spice Crumb Cake

One of the joys of living in New England is apple picking season. There is nothing quite like pulling out your cozy fall sweater on a cool morning and spending time in the orchard plucking ripe apples from the trees. While enjoying the crisp air and apples, my mind was humming with ideas on how to turn these delicious Macintosh, Gala, and Honey Crisp apples into PCOS friendly desserts. Here is one of my creations. Enjoy!

Apple Oatmeal Spice Crumb Cake

1/2 cup almond flour

1/2 cup gluten-free baking flour (I used Bob’s Red Mill.)

1/3 cup rolled oats

2/3 cups coconut sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. cloves

5 T chilled butter, cut into small pieces

1 tsp. baking powder

1/4 tsp. baking soda

1/3 cup unsweetened vanilla coconut milk

1 tsp. vanilla extract

1 egg

1/3 cup  walnuts, chopped

1 1/2 cup apples, peeled and thinly sliced

Coconut oil cooking spray

Preheat oven to 350. Combine almond flour through cloves and then cut in butter with a fork or pastry blender until resembles coarse pebbles.  Set aside 1/2 cup flour mixture to use as crumb topping.

Add baking powder, soda, coconut milk, vanilla, egg and walnuts to flour mixture and stir to combine.  Fold in walnuts.  Pour and batter into a round cake pan, sprayed with coconut oil spray and spread evenly. Sprinkle sliced apple on top of batter. Then sprinkle remaining flour crumb mixture on top.  Bake at 350 for 30 minutes.