I crave fruity desserts in the summer. With so much fresh produce out there, it would be a crime not to bake with it! A few weekends ago I found myself with a bunch of amazing fruit in the fridge, and I decided to make a crumble to bring to the park to share with friends. I looked for a recipe, but everything I found called for tons of white sugar and butter. I decided to throw together a healthy alternative that still tastes like a sweet treat.
I used fresh blueberries, apples and strawberries, which turned out to be a delicious trio. The berries were so juicy, and the lemony apples added just the right amount of tartness to the dish. I topped the fruit with a delicious crumble made from just a few ingredients and sweetened with only a tablespoon of maple syrup. While most crumbles call for cups of sugar, this recipe lets the natural sweetness of the fruit do the heavy lifting.
Grab yourself a spoon and feel free to indulge in this sinless treat. After all, nothing says summer like fresh fruit and a dessert that won't leave you feeling guilty!
Apple Berry Crumble
yields 8-12 servings
2 1/2 cups blueberries, fresh or frozen
2 apples (I used gala), spiralized into ribbons or thinly sliced
1 1/2 cups strawberries, thinly sliced
2 tbsp lemon juice
1/2 cup almond meal
1/2 cup walnuts, finely chopped (see notes)
1/2 cup gluten free oats
1 tbsp coconut oil
1 tbsp maple syrup
2 tsp cinnamon
Preheat oven to 350 degrees Fahrenheit and lightly oil an 8 x 8" square baking dish.
In a medium bowl, mix apples with lemon juice until apples are lightly coated. Set aside.
In a large bowl, combine almond meal, walnuts, oats, coconut oil, maple syrup and cinnamon using a fork or your hands. Continue mixing until a crumble forms. Add more liquid (maple syrup or coconut oil) if the mixture isn't coming together. Set aside.
Begin layering your fruits. Spread blueberries at the bottom of the baking dish. Next, add apples. Evenly distribute strawberry slices over the apple layer.
Once you've stacked the fruits, top with an even layer of crumble.
Bake until the crumble begins to brown and the fruit starts to bubble, about 1 hour.
Notes
2 1/2 cups blueberries, fresh or frozen
2 apples (I used gala), spiralized into ribbons or thinly sliced
1 1/2 cups strawberries, thinly sliced
2 tbsp lemon juice
1/2 cup almond meal
1/2 cup walnuts, finely chopped (see notes)
1/2 cup gluten free oats
1 tbsp coconut oil
1 tbsp maple syrup
2 tsp cinnamon
Preheat oven to 350 degrees Fahrenheit and lightly oil an 8 x 8" square baking dish.
In a medium bowl, mix apples with lemon juice until apples are lightly coated. Set aside.
In a large bowl, combine almond meal, walnuts, oats, coconut oil, maple syrup and cinnamon using a fork or your hands. Continue mixing until a crumble forms. Add more liquid (maple syrup or coconut oil) if the mixture isn't coming together. Set aside.
Begin layering your fruits. Spread blueberries at the bottom of the baking dish. Next, add apples. Evenly distribute strawberry slices over the apple layer.
Once you've stacked the fruits, top with an even layer of crumble.
Bake until the crumble begins to brown and the fruit starts to bubble, about 1 hour.
Notes
- This recipe is highly customizable - feel free to experiment with different fruits and berries!
- Chop your walnuts with a knife or whirl them in a high-speed blender or food processor for a few seconds.
- You don't have to layer your fruits. I like being able to see the different layers, but you can mix the fruits together before adding to the baking dish if you prefer.
Posted by Cady
