Apple-Raspberry Crisp

Preheat the oven to 425°F. In a skillet over medium heat, cook chopped apples, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add a bit of water if needed to keep apples from sticking. Transfer apples to an 11-inch square or 13x9-inch rectangular baking dish; top with raspberries. In a bowl, combine oat flour, rolled oats, maple syrup, almond butter, baking powder, and salt; rub in with fingertips until mixture comes together in small clumps. Spread the crumble over the fruit. Bake until golden brown, about 20 minutes. Serve warm. Prep-time: 15 MINUTES / Ready In: 1 HOUR, 5 MINUTES Makes 10 cups Serving size: ¼ of recipe