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 

Ingredients:

• 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

Directions:

• 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.