Baked Apples And Raspberries With Quinoa Almond Crumble

• 2 None pink lady apples, unpeeled
• 1/3 cup fresh raspberries
• 1 tsp lemon zest, finely grated
• 2 tsp sugar
• None None Quinoa Almond Crumble
• 1 tbsp quinoa flakes
• 2 tsp white spelt flour
• 1 tbsp roasted almonds, coarsely chopped
• 1/2 tsp sugar
• 1 tsp butter
• 1 pinch cinnamon

1. Preheat the oven to 325u0b0F. Grease and line a baking tray with baking paper.
2. Meanwhile, make the quinoa almond crumble. Place the ingredients in a small bowl, then, using your fingers, rub the mixture together for about 1 min, or until well combined.
3. Core the apples about three-quarters of the way down from the stem end, making the hole 2 inches in diameter. Use a small sharp knife to score around the center of each apple. Make a small deep cut in the base of each apple.
4. Pack the berries, lemon zest and sugar firmly into the apples and top with the crumble topping. Place the apples on a baking tray. Bake, uncovered, for about 45 mins, or until the apples are just tender. Serve hot.

apples, fresh raspberries, lemon zest, sugar, quinoa almond crumble, quinoa, white spelt flour, almonds, sugar, butter, cinnamon

Taken from recipes-plus.com/api/v2.0/recipes/29755 (may not work)