Apple and Blueberry Crumble
This cozy apple and blueberry crumble is made with simple ingredients and topped with a buttery almond flour oat streusel. It's the perfect healthy dessert that's vegan and gluten-free.
Ingredients
Filling:
- 2 cups blueberries, fresh or frozen*
- 2 large Honey Crisp or Pink Lady apples
- 1 large Granny Smith apple
- 1 tbsp lemon juice
- 2 tbsp tapioca flour or arrowroot starch
- ½ tsp ground cinnamon
- ¼ cup coconut sugar
Oat Crumble:
- 1 cup rolled oats, gluten-free or regular
- ½ cup almond flour, spooned and leveled
- ⅓ cup finely chopped pecans or walnuts
- 1 tsp ground cinnamon
- ½ tsp salt
- ⅓ cup pure maple syrup
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and lightly grease a baking dish or 10-inch pie dish with nonstick cooking spray. Set aside.
- Core, peel, and dice the apples into 1-inch bite-sized pieces.
- Toss the sliced apples in a mixing bowl with blueberries, lemon juice, tapioca flour, cinnamon, and coconut sugar.
- Pour into the pie pan or baking dish.
- In a separate bowl, mix together rolled oats, almond flour, nuts, cinnamon, and salt until well combined. Pour maple syrup and melted coconut oil on top and stir to combine.
- Sprinkle the oat crumble evenly on top of the blueberry and apple mixture.
- Bake for 35 – 45 minutes, until the top, is golden and crisp and the filling is warm and bubbly.
- Serve warm with vanilla ice cream; enjoy!
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
Calories: 188kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 127mg | Potassium: 138mg | Fiber: 4g | Sugar: 14g | Vitamin A: 46IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg
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