(gluten-free and vegan)
Serves 8

Nutritionist Tips: Keep the peel on the apples because they increase the gut-friendly fiber in this recipe. Sugar can be replaced with coconut sugar if desired. White rice flour and arrowroot powder can be purchased in small amounts in the bulk section, so you do not need to buy a huge bag just for a single tablespoon. I personally prefer to use butter or ghee but, if you are vegan, coconut oil is just as delicious.

FILLING INGREDIENTS

• 5 medium apples, thinly sliced
• 1 cup frozen blueberries
• 1 orange, juiced
• 1 tablespoon sugar
• 1 tablespoon arrowroot powder
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• generous pinch sea salt

STREUSEL INGREDIENTS

• ½ cup gluten-free rolled oats
• 1/3 cup chopped hazelnuts
• 1 tablespoon white rice flour
• 2 tablespoons sugar or coconut sugar
• ½ teaspoon ground cinnamon
• generous pinch sea salt
• 1½ tablespoons butter, ghee, or coconut oil, melted

METHOD

1. Preheat your oven to 350 degrees F.
2. In a medium bowl add the filling ingredients and stir to combine. Scoop the mixture into a small glass or ceramic baking dish, cover with a glass lid or cover with foil, and bake for 25 minutes.

Meanwhile make the streusel:

1. Combine the rolled oats, hazelnuts, rice flour, sugar, cinnamon, and salt. Stir to combine, pour in the melted butter, and mix until evenly distributed throughout.
2. Evenly spread the streusel mixture over the top. Place into oven and bake uncovered for 20–25 minutes or until the crisp is golden. Remove from the oven and serve alone or with a dollop of whipped cream, vanilla ice cream, or plain yogurt.

Nutrition (per serving): 180kcal, 30g carbs, 5g fiber, 7g fat, 2g protein. 
Add 50kcal for 2 tablespoons whipped cream.

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Have questions? Send them to contact@happybellynutritionist.com. Selva Wohlgemuth is a registered dietitian nutritionist. Learn more about her approach to general health and well-being at her Happy Belly Nutrition website, and see her recipes and other kitchen tips at Poppies and Papayas.