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Serves 24
3/4 cup almonds or other nut(s)
6-8 apples, peeled, cored and sliced
1/4 teaspoon cinnamon
2 tablespoons brown sugar
3/4 cups whole wheat flour
1/4 cup ground flaxseed
1/3 cup packed light brown sugar
1/3 cup unsweetened shredded coconut
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter, softened, cut into pieces or 6 tablespoons vegetable oil
4 tablespoons honey
1/2 cup old fashioned rolled oats
1/2 cup toasted buckwheat groats (or another 1/2 cup oats)
Preheat the oven to 350°. Spread the nuts on a baking sheet and toast for about 10 minutes, or until lightly toasted and fragrant. Remove from oven, and let cool.
Place the apple slices in a 13x9 baking dish. They should fill the dish about 2/3 of the way to the top. Sprinkle with the 1/4 teaspoon cinnamon and the 2 tablespoons of brown sugar.
In a food processor, combine the toasted nuts, flour, flaxseed, brown sugar, coconut, salt, cinnamon and butter and pulse about 30 times, or until the mixture is evenly combined. You may need to take off the lid and move things around a bit with a spatula during the pulses, as you want to make sure everything is evenly distributed.
Dump the mixture into a large bowl and drizzle the honey on top. Work in the honey with your hands until the mixture comes together. Add the oats and toasted buckwheat groats, and mix in with your hands until well combined.
Sprinkle the mixture like a crumb topping over the apples. Place the pan on a sheet pan (this will prevent any overflow apple juices from landing on the bottom of your oven.) Bake for about 40 minutes, until the top is golden brown and the apples are bubbling. Serve with whipped cream or Giffords Made in Maine vanilla ice cream.
