Apple & Blackberry Crumble
A delicious Paleo Apple & Blackberry Crumble topped with a grain free pecan, coconut & cinnamon topping. It’s Grain/Gluten Free, Vegan, SCD, Dairy Free.
I have a confession. When throwing a dinner party, dessert is usually the absolute last thing I think about. There is a high probability there will be 5-10 different appetizers, but dessert isn’t guaranteed to make an appearance at the end of the meal (much to the horror of my sweet toothed guests). When preparing dessert for big groups it’s hard to come up with something relatively easy, that won’t require 45 minutes of prep right before serving.
Crumble is officially world’s easiest dessert. Toss apples and blackberries with some orange juice and cinnamon and then top with a delicious crumble topping. At this point you can store everything in the fridge for up to 2 days in advance, including the cinnamon coconut whip which is sooo good (SA was eating it by the spoonful from the fridge). Pop the crumble in the oven an hour before serving to let bake and voila, you have one easy and delicious dessert that can serve a large group.
I have been testing out a variety of different crumble recipes recently and can confidently say that this Paleo Blackberry Crumble is hands down the best.
I love the difference in texture between the stewed apples and blackberries, and by adding a small amount of apple juice, it helps to cook the fruit and ensure the crumble doesn’t dry out.
As an added bonus, the blackberries turn the entire dessert into a rich purple/red color which looks very festive this time of year!
Here are a few other dessert recipes that you might enjoy!
- Lemon Layered Cake with Strawberry Filling and Ombre Icing
- Pumpkin Mug Cake
- Carrot Cake Mug Cake
- Upside Down Banana Bread in a Skillet
- Lemon & Mixed Berry Cupcakes
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Apple & Blackberry Crumble
Ingredients
Filling
- 3 small apples
- 3 cups blackberries
- zest and juice from 1 orange
- 2 tsp cinnamon
- 2 tbsp honey or maple syrup
- 2 tbsp apple juice
Topping
- 2/3 cup pecans
- 1/4 cup shredded unsweetened coconut
- 1/4 cup almond flour
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 2 tbsp honey or maple syrup
- 2 tbsp coconut oil melted
To Serve
- 1 can coconut cream
- 1 tsp honey
- 1 tsp cinnamon
Instructions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Peel and core the apples and cut into small cubes
- In an 8 x 10 baking dish combine the chopped apple, blackberries, zest and juice from 1 orange, cinnamon, honey and apple juice and toss until everything is well combined.
- In the food processor combine the pecans, coconut and almond flour and pulse a few times to break down the pecans. Transfer to a bowl and add in the remaining topping ingredients, stir until mixed.
- Spread the topping over the fruit, try to ensure that its completely covered.
- Cover the baking dish with a lid or tin foil and bake in the oven for 1 hour. After an hour the fruit should be bubbling and soft. Remove the lid from the baking dish and place the crumble back into the oven on a higher rack to allow the crumble topping to turn a golden brown (should take just 3-5 minutes, watch closely to ensure it doesn't burn!). Remove from the oven once the top is nicely golden in colour.
- In a bowl whisk together the cinnamon, coconut cream and honey until combined but do not over whisk otherwise the cream will become more liquid (if this happens, place the coconut cream in the freezer for a a few minutes). The coconut cream can be made up to 2 days in advance.
- To serve spoon big scoops of the crumble into a bowl and top with the coconut cream. Enjoy!
Nutrition
Do you put the coconut water that is in the tin with coconut cream in this one?
Many thanks 🙂