Courtesy of Chef Dava Parr

Serves 12

7 - 8 apples, semi-peeled and
cored
1 - 2 cups apple cider or juice
¾ cup Sucanat, for apples
1 teaspoon lemon juice
1 teaspoon ground cinnamon
2 tablespoons water
2 tablespoons flour, for slurry
1 cup flour (I use spelt)
1 cup cornmeal
½ cup pecans
½ cup coconut
1 teaspoon ground cinnamon
½ teaspoon ground ginger
⅓ cup maple syrup
⅓ cup Sucanat, for crumble
½ teaspoon salt
¼ cup soft butter
¼ cup coconut oil

Preheat oven to 350 degrees.

Heat apples in a sauce pot with apple cider or juice over medium-low heat for 20 to 30 minutes. When apples are soft add the Sucanat, lemon juice and cinnamon and pour into a glass or ceramic baking dish. In a bowl combine the water and two tablespoons of flour to make a slurry. Stir slurry in with apples. In a separate bowl combine the remaining ingredients.

Mix together with hands and crumble over apples. Bake for 1 hour. Serve with whipped or iced cream.