Apple crumble 

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8- 10 apples. 

¼ cup Vermont Village Ginger & Honey Sipping Vinegar.

1 cup almonds. 

1.5 cups walnuts. 

½ inche ginger, finely chopped. 

1.5 tsp cardamom. 

1.5 tsp cinnamon .

1 tsp of salt (to taste). 

½ cup honey. 

1 tbs olive oil. 

2 tbs almond flour. 

1 and ¼ cup almond flour.  

2 tbs of Olive oil. 

1 Tbs honey.




Peel and core apples. 

Slice apples. 

In a large bowl soak apples in the ginger SV with the ginger, cinnamon, and cardamom. 

While soaking, coarsely chop walnuts and almonds. 

Add salt and honey to the soaking apples. 

Add chopped nuts. 

Add  2 tbs of Almond flour. 

Mix well and transfer to a glass baking dish. 


Cook for 45 minutes at 350F ( or until apples are soft/ test with a fork). 

Stir the apples once or while baking. 




1.25 cups of Almond flour. 

2 tbs of Olive oil. 

1 tbs honey. 


Remove from oven once apples are soft and top with the crumble mix. 

Place back in the oven for 10 minutes at 350.  

Broil for 2-3 minutes after until the crumble is golden and slightly crunchy.