In Desserts, Gluten Free, Grain Free, Recipes

Grain Free Apple & Blackberry Crumble

Grain Free Apple & Blackberry Crumble

This crumble is perfect for sharing straight from oven to table. As it’s grain-free, gluten-free, refined-sugar free, dairy-free, paleo and vegan it works for a number of lifestyles.
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Servings 8 People

Ingredients
  

  • 6 apples pink lady or braeburn, peeled, cored and cut into 1.5cm cubes
  • 300 g blackberries fresh or frozen
  • 2 ½ tbsp organic coconut sugar I recommend Groovy Food Company
  • 1 tbsp lemon juice
  • 100 ml water
  • cinnamon sprinkle
  • ½ vanilla pod de-seeded

crumble topping

  • 160 g pecans
  • 40 g desiccated coconut
  • 1 tsp cinnamon
  • 50 g organic coconut sugar I recommend Groovy Food Company
  • 1 tbsp organic coconut flour I recommend Groovy Food Company
  • tbsp organic virgin coconut oil, melted I recommend Groovy Food Company
  • sea salt

Garnish

  • banana ice cream or coconut yoghurt.

Instructions
 

  • Pre-heat the oven to 375°F, gas mark 5, 190°C (170°C fan-assisted).
  • In a medium sized saucepan add the apples with 2 tbsp. coconut sugar, lemon juice, water and vanilla pod. Bring to a boil then allow to simmer for 10 minutes until the apples are fork tender.
  • Turn off the heat and allow the apples to sit whilst you make the crumble.
  • To make the crumble, place the pecans and desiccated coconut in a food processor fitted with an S blade. Process until a crumbly texture is formed, then add the cinnamon, coconut sugar, coconut flour and sea salt and process again until a crumbly delicate mixture is formed then add the melted coconut oil and process until combined.
  • Pour the liquid from the apples into a measuring jug, place the cooked apples into a 9inch square baking dish with 100ml of the liquid from the cooking apples sprinkle with a touch of cinnamon and ½ tbsp. coconut sugar. Scatter over the blackberries, then sprinkle the crumble evenly over the top. Bake in the pre-heated oven for 25-30 minutes or until the top is lightly golden then serve warm.
  • Delicious served with banana ice-cream or a dollop of coconut yoghurt.
  • Enjoy!
  • If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

Notes

LISA’S TIP - This is a fabulous grain & dairy free dessert, for extra decadence you can sprinkle pecans on top for extra texture and you can be as adventurous as you like with your fillings from peaches to nectarines, rhubarb to pears or if time is short, frozen fruit also works well.
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