Healthy Apple Blueberry Crisp

Healthy blueberry apple crisp with oat crumble.

This healthy apple blueberry crisp layers tender cinnamon apples and juicy blueberries under a buttery almond flour oat crumble. It's naturally gluten-free, vegan, and refined-sugar-free, and it works with fresh or frozen blueberries.

5 from 15 votes

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Prep Time 10

Cook Time 35

Total Time 45

Serving servings

Ingredients

The Filling:

2 large Honeycrisp or Pink Lady apples, peeled and diced
1 large large Granny Smith apple, peeled and diced
2 cups blueberries, fresh or frozen
1 Tablespoon lemon juice
2 Tablespoon tapioca flour
½ teaspoon cinnamon
¼ cup coconut sugar

The Crumble:

1 cup rolled oats, gluten-free if needed
½ cup almond flour, super-fine blanched is best
⅓ cup pecans or walnuts, roughly chopped
1 teaspoon cinnamon
½ teaspoon salt
⅓ cup maple syrup
¼ cup coconut oil, melted
1 teaspoon vanilla

Instructions

Preheat the oven: Set to 350°F and lightly grease a 10-inch pie dish, 9x9, or 8x11 baking dish.
Make the filling: Toss the apples and blueberries with the lemon juice, tapioca flour, cinnamon, and coconut sugar. Spread into the dish in an even layer.
Mix the crumble: In a separate bowl, combine the oats, almond flour, pecans, cinnamon, and salt. Pour the maple syrup and melted coconut oil over the top and stir until clumpy.
Top the fruit: Sprinkle the crumble evenly over the filling.
Bake: Bake for 35 to 45 minutes, until golden and bubbling at the edges.
Cool and serve: Let it cool for at least 20 minutes so the filling sets, then serve.

Notes

*I reccomend using fresh blueberries; however, you can use frozen. Do not microwave the frozen blueberries or thaw them. Simply add them straight to the filling.

Tapioca Flour: You can substitute with cornstarch or arrowroot starch.

Coconut Sugar: You can substitute with light brown sugar.

Coconut Oil: For not coconut flavor, use refined coconut oil. You can also substitute with unsalted butter.

Nut Free: Leave out the walnuts or pecans.

Storing: If you have leftovers, store them in the fridge for 3 – 4 days. Make sure to cover the dish with aluminum foil.

Reheating: For best results, heat up the apple and blueberry crumble in the original baking dish in the oven at 350°F for 10 – 15 minutes or microwave individual leftovers in a small bowl.

Nutrition

Course Dessert

Cuisine American, Healthy

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