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Thanksgiving Apple Crumble Recipe

At Thanksgiving, we spend time with our family and we eat delicious food but it is also the time of year when we take the time to reflect on what we are thankful for. This Thanksgiving, why not be thankful for vision health? We tend to take our eyesight for granted and we forget its importance in our everyday lives. Our eyes are our most important sensory organs for which we must be grateful.

In honour of our eyes and this autumnal holiday, we suggest a yummy apple crumble. Made with ingredients filled with nutrients that your eyes need, like bioflavonoids and vitamin E that help reduce the risk of vision conditions, such as cataracts and macular degeneration. Do indulge in this dessert; it’s delicious and good for the well-being of your eyes.

-5 granny smith apples, peeled, cored and diced
-2 cups cranberries halved
-1 tablespoon pure maple syrup
-3 tablespoons water
-2 teaspoons cinnamon

-1 cup old-fashioned oats
-½ cup almond flour (for those with allergies use the type of flour you prefer)
-¾ teaspoon cinnamon
-¼ teaspoon salt
-¼ cup melted coconut oil or butter
-¼ cup pure maple syrup

1. Preheat oven to 350 degrees.
2. To prepare filling, toss the apples and cranberries with the maple syrup, water and cinnamon in a large bowl. Pour the apple mixture into a greased 8” or 9” baking dish.
3. To prepare the topping, mix together the oats, flour, cinnamon, salt, coconut oil or butter and maple syrup. Evenly distribute the crumble on top of apples.
4. Bake at 350 degrees for 40 to 45 minutes until apples are soft, covering pan loosely with aluminum foil halfway through to prevent from over-browning.
5. Let the crumble rest at room temperature for about 1 hour before serving to allow the juices to thicken.
6. Serve it at room temperature or hot with vanilla ice cream or whipped cream.

Dig in and enjoy!

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