A rainy day calls for something warm and comforting. This apple and blueberry crumble ticks all the boxes. A healthier take on the traditional crumble, without the refined sugar and flour and also dairy & gluten free. Utilising lovely in-season blueberries and Irish Bramley apples it will fill your kitchen with the lovely smell of cinnamon. You can also use rhubarb and apple, which works nicely with some ginger and orange zest or any other berries/fruits you fancy. The crumble topping can easily be made beforehand and kept in the fridge until you’re ready to go.
I’ve always loved the combination of hot and cold so naturally we had it hot from the oven with a generous scoop of Frozen Goodness.
Apple & blueberry crumble (gluten free and dairy free)
- 1 1/2 cups ground almonds
- 1 1/2 cups rolled oats (gluten free if you have a sensitivity)
- 1/3 cup flaked almonds
- 1 heaped teaspoon cinnamon
- 1 teaspoon nutmeg or ground ginger
- 40g coconut sugar
- 100g coconut oil
- 1 pinch sea salt
- 600g Bramley apples peeled & sliced (approx. 3 large/ 4 medium)
- 300g blueberries
- 5 tablespoons maple syrup
Preheat oven to 180C
Mix all the dry crumble ingredients in a bowl, add the coconut oil and begin working it into the mix with your hands until it starts to come together and form large breadcrumbs. Place in the fridge while you prepare the apples.
Rinse, peel and chop the apples into small bite-sized slices.
Grease the bottom of an oven-proof dish using some coconut oil. Add chopped apples and top with washed blueberries. Coat the fruit with maple syrup and toss together.
Distribute the topping mixture in an even layer over the fruit and bake until golden & crisp (approx 30 minutes).
We suggest serving warm from the oven with a scoop of Nobó Frozen Goodness, we used Vanilla & Coconut and it was delicious.