Tuesday, 19 March 2013

Flourless Apple and Blueberry Crumble

served with easy raspberry ice cream

I made this apple and blueberry crumble a couple of weeks ago on Mothers Day. It was kind of a last minute throw together idea!

Keeping in gluten free I used almond flour for the crumble with some chopped brazil nuts for extra crunch. YUM. 

Flourless Apple and Blueberry Crumble
Gluten free, dairy free, sugar free
Serves 6 


  • 5 granny smith apples
  • handful of blueberries
  • 2 tsp cinnamon
  • juice of half a lemon
  • 1/2 cup almond flour
  • 1 cup chopped brazil nuts
  • tbsp coconut oil, melted
  • pinch of stevia extract

  • Preheat oven to 180C.
  • Chop/slice apples and place in a sauce pan with lemon juice, cinnamon and a splash of water. Cover and cook over a medium heat for about 10 minutes until the apples have slightly softened. 
  • In a small bowl combine almond flour, brazil nuts and a tiny bit of stevia. Add in melted coconut oil and stir together. Add a little more coconut oil if the mixture is too dry. 
  • Transfer apples into a baking dish and sprinkle in the blueberries. Top with crumble mixture. 
  • Place in the oven for 30-35 minutes until the top begins to brown.
  • Serve with easy raspberry ice cream, vegan cream or organic greek yoghurt.

If you prefer a thicker crumble topping just increase the almond flour and maybe a little more coconut oil if needed. I used half a cup because that was the amount that was left in the house, plus I kind of liked the lighter topping. 

This recipe is shared over at Wellness Weekends. 

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