Sweet Potato and Apple Crumble at Big Bear Cafe

John is spending his days and nights cooking lunch and dinner over at Big Bear Cafe, delicious!  A couple days ago he asked for help coming up with a new dessert recipe using Path Valley Orange Heirloom Sweet Potatoes.

This is what we came up with–

Sweet Potato, Apple Crumble FILLING– 6 cups sweet potatoes sliced thin (about 1/8 inch) 6 cups apples sliced (about 1/4 inch) – we used a variety of just harvested heirloom apples from Reid's Orchard 1 cup brown sugarmix thoroughly and place in a baking dish (approximately 9" x 13") or individual ramekinsTOPPING- 1 1/2 c oatmeal 3/4 cup ground walnut 3/4 cup chopped walnuts 3/4 cup coconut flakes 1/3 cup plus 1 tablespoon soy or almond milk 1/3 cup plus 1 tablespoon grapeseed oil 1 tablespoon very finely chopped fresh ginger 1 tablespoon baking powder 1 1/2 tablespoons honey 1 cup plus 2 tablespoons sugar 3/4 teaspoon salt

mix thoroughly and top the apples and sweet potatoes

bake in 350 degree oven for 50 minutes, or until golden brown and sides are caramelized

Serve with creme fraiche and some slices of fresh apples