Ingredients

• 1/4 cup almond flour
• 1/4 cup quick-cooking oats
• 2 tablespoons maple sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter, cut into small cubes
• 2 large apples, peeled, cored and cut into small cubes
• 1 cup pomegranate seeds
• 2 tablespoons lemon juice (from about 1 lemon)
• 1 tablespoon maple sugar
• 1/2 teaspoon ground cinnamon

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Instructions

1. Special equipment: Four 1-cup ovenproof bowls
2. For the topping: In a small bowl, stir together the almond flour, oats, maple sugar, flour, salt and cinnamon. Add the butter and use your fingers or a fork to combine until small clumps form. Set aside.
3. For the filling: Preheat the oven to 375 degrees F. In a small bowl, toss together the apples, pomegranate seeds, lemon juice, maple sugar and cinnamon. Divide among four 1-cup ovenproof bowls and set on a baking sheet. Bake until bubbly and golden, about 45 minutes. Let cool for 5 minutes before serving.