Smart Sweet: Apple Coconut Crumble
By Claire Georgiou, Reboot Naturopath, B.HSc ND
This is a yummy, dairy and gluten- free dessert that is a healthier way to enjoy an old classic favourite! Put a healthy spin on your dessert tonight and your whole family will enjoy it (mine loved it!).
Ingredients
- 6 – 8 apples (approx. 1 kg)
- 1 1/2 cups (350 ml) of water
- 1 tsp vanilla extract, or 1 vanilla bean
- 1/2 tsp cinnamon
Custard ingredients:
- 2 cups (500 ml) of almond milk
- 3 tbsp of arrowroot (or use gluten-free vegan natural custard powder like I did! You can also use tapioca.)
- 3 tbsp of coconut sugar
- 1 tsp vanilla extract
Crumble Ingredients:
- 1 1/2 cups (160 g) almond meal
- 1 cup (218 g) macadamias (halved)
- 1 tsp cinnamon
- 1 tsp nutmeg
- 3/4 cup (170 g) of coconut sugar
- 1/2 cup (125 oz) coconut oil (softened slightly)
- 2 tbsp arrowroot (or use gluten- free vegan natural custard powder like I did! You can also use tapioca.)
- 1 cup (140 g). fresh or frozen blueberries
Directions
- Preheat oven to 350 F/180 C.
- Wash and remove the apple core and cut into wedges with the skin left on (optional).
- Place the apples into a large saucepan with water, vanilla and cinnamon and cook over medium to low heat for about 20 – 30 minutes, stirring occasionally until the apples have completely softened. Cover for half of the cooking time.
- To make the custard: Mix the arrowroot or custard powder, coconut sugar and 3 tablespoons of water in a saucepan until smooth on medium to high heat, then slowly add the almond milk while stirring until it boils. Then reduce the heat and let it simmer for 1 minute. Then remove from heat and let it stand, this will thicken the custard.
- To make crumble: Combine almond meal, macadamias, cinnamon, nutmeg, arrowroot or custard powder and coconut sugar in a bowl. Stir to combine. Add coconut oil using your fingertips, rub into dry ingredients until mixture resembles coarse breadcrumbs.
- To ensemble crumble: Place apples into a heatproof 6 – 8 cup pie dish or 6 – 8 individual ramekins, add blueberries, pour custard over the apples then scatter crumble over custard.
- Bake for 40 minutes or until golden. Serve warm with coconut yogurt or coconut ice cream. Note: You can omit the custard if you wish.
Substitutions
- Apples – peaches, pears
- Almond meal – cashew meal, macadamia meal
- Coconut sugar – maple syrup but it may make the crumble more wet (I haven’t tested this)
Calories: 490
Fat: 31g
Trans Fat: 12g
Cholesterol: 0mg
Sodium: 45mg
Carbohydrates: 54g
Fiber: 7g
Sugars: 40g
Protein: 6g