Apple And Berry Crumble Healthy – An apple crumble is traditional British pudding that is served hot for breakfast or as a dessert. The crumble topping often consists of butter, flour, oatmeal and brown sugar. Making a healthy version of this dessert is easy because you do not need to make the crumble dough. Instead you make a crust out of store bought vanilla cookies, which can also save you time.
apple and blueberry crumble
This delicious apple blueberry crumble is made with simple ingredients and topped with a crisp, buttery almond flour oat crumble. It’s the perfect healthier dessert that is vegan and gluten-free.
The best apple and blueberry crumble
While an apple pie is traditionally a Thanksgiving and Holiday dessert, I love this apple blueberry crumble. It is the perfect mix between a summer berry crisp and a cozy fall apple pie!
The tender cinnamon apples in combination with the warm fresh blueberries is truly something special. Plus, this healthy apple blueberry crumble is topped with the most delicious dairy free crumble topping. It melts in your mouth!
Anyways, this simple apple and blueberry crisp make for the ideal dessert for a dinner party, event, or for Thanksgiving. You can make it ahead of time or bake it minutes before serving. Everyone is going to love this healthier dessert. I’ve been told it tastes better than a regular pie!
You’ll only need a handful, simple ingredients to get this healthy crumble recipe going! It’s not only gluten free, but it is also vegan. Here is a list:
- Blueberries: To start, add 2 cups of blueberries to a large mixing bowl. I recommend using fresh blueberries, but frozen will work too.
- Apples: You’ll need 2 Pink Lady or Honey Crisp apples and 1 Granny Smith apple for this healthy blueberry apple crisp.
- Lemon juice: To coat the apples and blueberries in the coconut sugar, add 1 Tablespoon of lemon juice.
- Tapioca flour: You’ll need 2 Tablespoons to reduce the excess liquid that comes from the baked blueberries and apples.
- Cinnamon: The perfect warm fall spice. You’ll need a dash of cinnamon to make this apple blueberry super cozy.
- Coconut sugar: We use 1/4 cup of coconut sugar to sweeten the filling without adding refined sugars.
- Rolled oats: Grab gluten-free or regular rolled oats for the most delicious buttery oat crisp.
- Almond flour: You’ll need 1/2 cup of superfine almond flour to make this melt-in-your-mouth cumble.
- Pecans or walnuts: We love pecans and walnuts in this oat crumble! Add 1/3 cup.
- Salt: A dash of salt goes a long way.
- Maple syrup: This is my favorite natural sweetener. You’ll need 1/3 cup to help make the oat almond flour crumble perfectly sweet.
- Coconut oil: Instead of butter, we use coconut oil to make this crumble vegan and dairy free.
- Vanilla extract: This adds the best flavor.
for the topping
- 1 and a 1/2 cups of oats (180g)
- 1 cup of almonds (200g)
- 1/3 of a cup of pure maple syrup (100ml)
- 3 heaped tablespoons of coconut oil
- 2 teaspoons of cinnamon
for the fruit layer
- 6 red apples
- 2 cups of blackberries (400g)
- 1 tablespoon of maple syrup (optional)
- 1/2 a teaspoon of cinnamon
- Start by making the crumble layer. Simply place the almonds in a food processor and blend for a few minutes until a flour forms, then add this flour to a mixing bowl with the oats. Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely – pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix. Then leave this bowl to one side.
- Next peel the apples and remove the core, cutting the remaining section into roughly 8-12 pieces. Place these in a saucepan along with the blackberries and a enough boiling water to just cover the bottom of the pan, probably about a cm’s worth. Then add the extra maple syrup if you’re using it plus the cinnamon before putting the lid on the pan and allowing it to simmer for about ten minutes, until the fruit is nice and soft. While this cooks preheat the oven to 180C.
- Once the fruit is soft transfer it into the bottom of your baking dish and layer the topping above it. Then bake for 25-30 minutes, until the top is nicely browned. Finally serve and enjoy!
How to Make Clean Eating Apple Berry Crumble
- 4 x Medium sized apples
- 1/2 cup fresh or frozen blueberries
- 1 x tablespoon maple syrup (this is optional. I use granny smith apples, which are a little tart. The maple syrup adds a bit more sweetness which I like)
- 1 x tablespoon freshly squeezed lemon juice (this stops your apples turning that unattractive brown colour before you get to cooking them)
- 1 x teaspoon cinnamon
- 4 x tablespoons Oats
- 2 x tablespoons Almond Flour
- 1 and a 1/2 x tablespoons Peanut butter
- 1 and a 1/2 tablespoons of Coconut sugar (this can be substituted for regular raw brown sugar)
- Peel, core and slice your apples. I LOVE my apple slinky machine. Still one of my favorite kitchen tools. It does the job in under a minute.
- In a Saucepan: Add apple filling ingredients (apples, blueberries, cinnamon, maple syrup lemon). Simmer on medium heat for 10 minutes with the lid on. This will soften the apples. If you like a softer apple texture, then simmer for additional 3- 5 minutes. Keep an eye on the pot to make sure the moisture doesn’t evaporate too much. You don’t want your apple filling too dry.
- In a Mixing Bowl: Mix your apple crumble (oats, almond flour, peanut butter and sugar).
- Divide your apple filling between four ramikins.
- Spoon the crumble on top of each.
- Place your ramekins on a baking tray and bake @ 350F (180C or 160C fan forced) for 15 minutes.
- Serve with fresh cream (or coconut cream)
RECIPE NOTES & SUBSTITUTIONS
- Peanut Butter – if you’d prefer to skip the peanut taste, or have an allergy to peanuts, you can substitute for equal amounts of almond butter or regular butter.
- Apples – any apple will do, however, the sweeter the apple to start, the sweeter the end result.
- Family Sized Pie – You can make this in an pie dish to make one family sized pie instead of 4 individual portions. But, you will need to DOUBLE up the crumble otherwise your pie will look a little naked. Cooking times remain the same.
This is a simple crumble recipe that is great for a weekend pudding. It uses no flour and less butter than a typical recipe so it’s a good way to enjoy something sweet without the extra calories.
389 calories per serving / £0.89 per serving
|3||apples, cored and chopped|
|1 tsp||ground cinnamon|
|35g||unsalted butter, diced|
1. Preheat the oven to 180°C/Fan 160°C.
2. Place the apples in a medium-sized crumble dish, sprinkle with the cinnamon and drizzle with 1 tablespoon of the honey. Add 2 tablespoons of water and bake in the oven for 20 minutes.
3 Meanwhile, put the oats, ground almonds and remaining honey into a bowl. Add the butter and rub well with your fingertips until you have a crumbly mixture. You could do this step in a food processor.
4. Add the frozen berries to the dish with the apples and scatter the crumble topping over the fruit. Bake in the oven for 35 minutes, until the top is golden and the fruit is bubbling below.
5. Serve with Greek yoghurt, if your calorie allowance permits.