1 Cup – Otto’s Cassava Flour
¾ Cup – Organic Gemini TigerNut Raw Snack Sliced (Toasted and Chopped)
½ Cup – Gold Nugget Ghee (Room Temp)
½ Cup – Maple Sugar
1 – Large Pasture Raised Egg Yolk
2 – Pink Ladies Apple (Peeled, Cored and sliced)
2 – Empire Apple (Peeled, Cored and sliced)
2 – Arkansas Black Apples (Peeled, Cored and sliced)
2 – Bosc Pear (Peeled, Cored and sliced)
1 Cup – Fresh Cranberries (Cooked)
1 Cup – Blonde Palm Sugar
1 Tsp – Vanilla Extract
1 Tsp – Ground Chinese Cinnamon
¼ Tsp -Ground Star Anise
½ Tsp – Ground Nutmeg
¼ Tsp – Ground Allspice
½ Tsp – Ground Black Pepper
2 Tbsp – Otto’s Cassava Flour
2 Tbsp – Bourbon
1.) Heat your oven to 350°F. Single layer your Sliced TigerNut on a cookie sheet and toast them in the oven for a few minutes until golden brown. Stir occasionally. Remove from oven and chopped into smaller oat size pieces.
2.) Cook your cranberries in a sauce pan over medium heat with ¼ cup water and 2 tbsp honey or sugar. Cook until water is reduced to a syrup.
3.) Toss all Bourbon Apple Cranpeary Crumbler filling ingredients in a mixing bowl until all fruits are evenly coated. Layer the filling evenly in a 9.5 to 10 inch pie dish.
4.) In a clean mixing bowl, mix the crumbler ingredients together with your hands. Once done, sprinkle crumbler evenly over the fruit. Gently press down on the crumbler. Put the Bourbon Apple Cranpeary Crumbler in the oven for 40-45 minutes at 350°F.
5.) When crumbler is golden brown and the filling is bubbling, remove from the oven. Serve warm with a big scoop of ice cream.
Recipe by Between Two Forks
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