I’ve made a few edits to my original recipe, adding more apples and other seasonal fresh fruit such as rhubarb & saskatoon berries! Also because the coconut crumble topping is so darned good, I’ve adjusted that portion as well!
1/2 c unsweetened apple sauce
1/2 cup brown or palm sugar
⅓ cup oil
1 cup buttermilk any kind of milk + 1T vinegar, I use almond milk)
1/2 c water (less if you are using commercial flour)
1 tsp baking soda
1 tsp allspice
2½ cups flour (I use a mix of gluten free home milled flour + ¼ c psyllium)
4 cups chopped apples (wild apples!) Additions: to make 4 cups of fruit altogether: 2 cups apples, 1 1/2 c fresh rhubarb & 1/2 c saskatoon berries
1 tsp cinnamon
1/2c soft butter
1/4 cup brown or palm sugar
1½ c unsweetened shredded coconut
1 c flaked grain (I use a mix of spelt, oat & rye)
1/2 c home milled flour
beat the egg, milk, oil, sugar & apple sauce together.
mix in the the flour, psyllium, baking soda & spices.
stir in the fruit.
pour batter into 9″ x 13′ lightly greased casserole dish
in used batter mixing bowl:
cream butter & sugar together, mix in spices and everything else.
Once the crumble is fairly mixed you may use your hands to mix and
separate the clumps into smaller clumps.
Pour the crumble evenly on top of the batter, pressing down lightly.
bake 325f 1 hour until crumble is golden