Apple Berry Crumble
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.
- 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.