2 apples (something not too meal-y)

2 pears, ripe

1/2 cup almond flour

1/2 cup GF rolled oats 

1/4 cup peanuts, crushed

3 tablespoons of coconut sugar 

3 tablespoons of buckwheat kernels 

1/4 pound of (vegan) butter, chilled

1 tablespoon of ground cinnamon

3 tablespoons maple syrup

heavy flaked sea salt

1 tablespoon of lemon juice

1. Pre-heat your oven to 350f. Line your baking pan with a smear of butter and 1 tablespoon of coconut sugar.

2. Slice your apples and pears into 1/2" slices (I leave the peels on) and toss then in maple syrup, cinnamon and lemon juice. Set aside and let macerate while making the crumble.

3. Combine oats, peanuts, almond flour, coconut sugar, buckwheat and flaked salt together in a bowl. Then, using a grater (a fork would do), add in cold cubed butter into the bowl and work the butter until pea-sized crumbs are formed.

4. Cover apples/pears entirely in crumble, bake for 40 minutes until oozing and golden. Let rest for 15 minutes and scoop a big AF dollop of vegan ice cream on top and VOILA!