Baked Apples with Molasses & Spice Crumble
serves 6
1 large (10-12 oz) sweet apple, such as Honeycrisp
1 small-medium (8-10 oz) tart apple, such as Granny Smith
1/2 cup apricot jam (look for a brand that lists apricots as the first ingredient)
1/2 tsp vanilla extract
fine sea or kosher salt
1/2 cup rolled oats
1/2 cup almond flour (or all-purpose flour)
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
2 TBSP turbinado (or brown sugar)
2 TBSP canola oil
2 TBSP blackstrap molasses
Heat oven to 350.
Core apples and slice thinly into 1/8-inch-thick slices. Add to a mixing bowl with jam, vanilla, and a pinch of salt. Stir until well combined and transfer to a deep 8-inch round dish (an 8x8 square pan should also work).
To the same mixing bowl, add oats, almond meal, cinnamon, nutmeg, and a pinch of salt. Toss to combine. Add turbinado, oil, and molasses. Stir with a fork until uniformly moistened. Dollop topping over apples, spread out to cover evenly, using wet hands or the wet back of a spoon. Bake 25-30 minutes, until apples are tender (but not too soft) and topping is browned and very fragrant.
Let cool 10 minutes before serving.
Note: while hot, the jam and apple juices will remain syrupy but will firm up into a loose jammy consistency as the dish cools.