Apple Crumble with Almond and Oat Topping

Filling:
• 3 granny smith apples, peeled and cut into chunks
• 3 firm sweet apples, peeled and cut into chunks
• 1 tbsp lemon juice
• 1 tbsp sugar or honey
• 1 tsp cinnamon
• ¼ tsp nutmeg
• Optional – fresh raspberries or blackberries, chopped dried cranberries or chopped dried figs

Topping:
• 1/3 cup almonds
• 1/3 cup oatmeal (not instant)
• ½ cup whole wheat flour
• ½ tsp cinnamon
• ¼ cup honey (if you like use 1-2 tbsp brown sugar in place of honey)
• 1 tsp melted butter
• Optional - chopped, toasted pecans

Place apples in the bottom of a casserole dish with lemon juice, sugar, cinnamon, nutmeg and berries (if using). For the topping, grind the almonds in a food processor until it is like flour and some almond ‘butter’ is starting to form. Combine it with oatmeal, flour and cinnamon. Combine honey and butter and mix in slowly until crumbly. Bake 40-50 minutes at 350 degrees. Cover with foil halfway to avoid burning the top. Drizzle with honey before serving (optional).
Can make the topping ahead of time and freeze it, or bake the entire thing and freeze it. To use, thaw overnight in the fridge. Then heat in oven at 350 for 20-30 minutes, covered in foil.