1

Gather ingredients. Preheat oven to 350F

2

Core an dice apples into bite-sized pieces.

3

Heat a wide pan over medium heat.

4

Add the apples and cinnamon and cover.

5

When apples have started to brown and are releasing their juices, add the 2 tbsp. brown rice flour and 1/2 cup of water. Stir well and cook until water is mostly absorbed, about 5-7 minutes.

6

The apple mixture should be golden but still have some texture when ready. While the apples cook, make your Crumble mixture.

7

To make the Crumble mixture: If needed, roughly chop the dates and pecans for the Crumble. You might be able to find chopped dates and pecan pieces.

8

In a medium bowl, combine the chopped dates and pecans with the cashew butter, 1/4 cup brown rice flour, and salt.

9

Use your hands to combine. You want a crumbly mixture.

10

To assemble and bake the Crumble: When the apples are done cooking, add the currants to the apples.

11

Pour apple currant mixture into a 9x9 baking dish, or 8 individual baking dishes.

12

For single-serve, use a small pie tin or individual ramekin.

13

Sprinkle the Pecan Crumble mixture over the apples. Bake at 350F for 35-45 minutes, or until slightly golden on top.

14

When crumble is golden brown, remove from the oven.

15