Apple Crumble

I love desserts. I love making desserts. I love feeding other people dessert. And while I will be the first one to admit that I love making things filled with butter, sugar, and excess, I can’t say I love how they make me feel afterwards. Transitioning to foods that I could indulge in but not feel awful immediately after was not an overnight transition but a much needed one. But with a couple tweaks and alternative baking ingredients, I promise it is so easy!

This may be one of the easiest recipes you can make…It’s gluten/dairy free, pretty low in sugar and a great way to showcase apples you picked from a local orchard. You can tailor this recipe too which I love! Instead of apples, try a mix of apples and pears…If you don’t care for pecans, find another nut you like! Almonds would be tasty, as would walnuts, macadamias or even pistachios. I think all recipes are mere guidelines and you should feel enabled to tweak, experiment or alter them as you like!

I eat this cobbler fresh out of the oven with a giant dollop of coconut whipped topping (a game changer ya’ll)

I think this crumble can even win the argument for being suitable as a breakfast! Healthy fats, fruit, oats…it definitely counts.

Apple Crumble

Makes 4-6 servings

For the Filling:

7 cups sliced apples (peeling skin is your choice, I keep mine on)

1 tablespoon arrowroot or cornstarch powder

1/3 cup sweetener of your choice (honey, monkfruit, maple syrup)

1 tablespoon chia seed

1 teaspoon ground cinnamon

1 tablespoon lemon juice

For the Crumble:

1 cup gluten free rolled oats

1 cup chopped pecans

1/3 cup almond meal

1/3 cup gluten free oat flour

1/4 cup maple syrup or honey

1/3 cup melted coconut oil

1 teaspoon ground cinnamon

1 teaspoon ginger

1 pinch of nutmeg

1/2 teaspoon sea salt

Preheat oven to 375. Lightly spray or grease an 11 x 9 baking dish.

Make the apple filling in a large bowl. Add remaining ingredients and toss until all combined. Pour evenly into dish.

Make crumble in separate bowl, adding all ingredients and pouring in coconut oil last. Mixture should be able to clump in your hands. If it’s too dry, add a little more coconut oil until it clumps together slightly.

Sprinkle filling evenly over top of apples, trying to get some chunks of topping as well.

Cover dish with foil with a few small holes poked on top and bake for 30-40 minutes until apples are fork tender. Remove foil and turn heat up to 400, let bake for another 10-15 minutes until crumble looks golden brown.

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