This crumble is so delicious your family and friends won’t ever guess that it’s good for them too!
Make your own combinations using seasonal fruit for the filling and add different kinds of nuts or seeds to the apple berry crumble for variety.
Apple Berry Crumble with Coconut
By Chef Kate | Serves 8-10
For the Filling:
4 – 6 apples (peeled, cored and cut in small pieces)
2 cups berries of choice (frozen or fresh)
½ cup honey, coconut syrup or maple syrup
¼ cup/60ml coconut milk or apple juice
1 teaspoon vanilla (optional)
- Preheat your oven to 350ºF/180ºC and prepare a medium large baking dish or 6 – 12 ramekins (depending on their size) by generously rubbing with coconut oil, ghee or butter. You can also skip the oil and just line the baking dish with baking paper for easy clean up.
- In a large bowl, lightly mix all the filling ingredients together and check for sweetness and add a little more if desired.
- Then pour into the prepared baking dish or ramekins and set aside while making the crumble topping.
For the Crumble:
2 cups gluten-free oats
½ cup/75g gluten-free flour
1 cup/120g coarsely chopped walnuts (or other nuts or seeds)
1 cup/80g shredded (desiccated) coconut
3 tablespoon melted coconut oil, ghee or butter
½ cup coconut milk
½ cup honey, agave or maple syrup
1 teaspoon vanilla (optional)
¼ teaspoon sea salt (to taste)
- Place all the crumble ingredients in a large bowl and mix well. Then evenly spoon (or use your hands) the crumble over the fruit mixture.
- Loosely cover the crumble with baking paper and place in the oven and bake covered for about 15 minutes then uncover and continue baking for about 15 minutes longer.
- Remove from oven and cool a little before serving.
- It’s great served warm with ice cream, non-dairy ice cream, sweetened cream or yogurt. It’s also wonderful served for breakfast with fresh fruit, berries and yogurt.
- The crumble will keep for 3 – 4 days refrigerated.
NOTE: You can refrigerate the uncooked crumble overnight before baking and bake later. You may need to bake it a little longer if you bake it right out of the refrigerator. You can also freeze the unbaked crumble for up to 1 month, thaw and bake when needed.
You can use other fruit and berries if you like for the filling. I’ve added dried fruit and nuts before and it’s great for a change.
TIP: If you are sensitive to nuts you can substitute pumpkin, sunflower and sesame seeds for the chopped nuts and use ½ cup more oat or ½ cup ground sunflower seeds in place of the walnuts.
This creamy, no-bake cheesecake was created by Chef Kate. Check out loads of delicious recipes and articles in next edition of Healthy Mama Magazine. Click below to subscribe to our NEW DOUBLE-SIZED editions…x
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