Let’s face it, it’s not Fall unless every third Instagram story you scroll through flashes a mouth-watering image of delicious looking crumble. Okay maybe that could have something to do with the fact that I almost exclusively follow Nutritionists and food blogs, but still. I think we can all agree that crumble is a quintessential Fall treat and one should not miss an opportunity to make and of course eat a delicious, crumbly, fruity dessert.
So here you have a response to my crumble FOMO, my own crumble recipe; Apple Blueberry Crumble. Creating a dessert made almost entirely of antioxidant and vitamin rich fruit really sings to my soon-to-be Nutritionist soul, but let’s be clear, this tastes like a real treat. If you want to up the ‘treat factor’ even more, I suggest Gay Lea Foods ‘Real Coconut Whipped Topping’ or So Delicious Vanilla Bean Coconut Frozen Dessert.
Also, this recipe is E-A-S-Y. I can only guarantee deliciousness if the recipe is followed as I’ve written, but the life of this crumble does not depend on exact measurements or any element of tediousness. And that’s the kind of baking I’m here for. Alright, enough rambling. Let’s get to it.
On the topic of blueberries, I would recommend using fresh. You could theoretically use frozen, however I think they may bake a lot faster than fresh and certainly faster than the apples. I only tried this recipe with fresh so I can’t say from experience, but just something to think about.
I used organic local Ambrosia apples in this crumble, but if you want to use whatever local apples you can get your hands on, that should work just as well. Because I’m no expert, I just did a quick google search to determine if Ambrosia would be a good apple to bake with. And with google’s blessing, I made my decision.
You’ll see in this recipe that I’ve used freshly squeezed orange juice and fresh grated ginger. I recommend using the fresh versions if possible (rather than powdered ginger or processed orange juice). Fresh ginger is going to have a much stronger flavour and freshly squeezed orange juice is going to bring in a different flavour than a ‘from concentrate’ orange juice. You only need the juice from about half of one orange.
If you’re scared that this crumble is going to smack you in the face with ginger and orange and overshadow the fruit, don’t worry. The fruit is still the protagonist in this crumble. The ginger, orange and spices are in small quantity to help both enhance the flavours and balance the sweetness of the fruit. If you’re not one for super sweet desserts, this one’s for you.
- Vitamin C – apples! and orange juice (although obviously a very small amount here.)
- Antioxidants – blueberries, ginger and apples (Vitamin C is considered an anti-oxidant)
- Anti-inflammatory – ginger!
- Fibre – since this dessert is mainly made from fruit it has a good amount of fibre which helps mitigate blood sugar spikes.
Apple Blueberry Crumble (vegan and gluten-free)
- 9.5 inch or 24cm glass pie dish
- measuring cups/ spoons
- 2 fresh Ambrosia apples chopped
- 2 cups blueberries fresh
- 3 tbsp freshly squeezed orange juice from about 1/2 of 1 orange
- 1 tsp fresh grated ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup oats
- 1 cup pecans finely chopped
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup coconut flour
- 1/2 tsp cinnamon
- Preheat oven to 350 degrees F.
- Chop apples into desired sized pieces.
- In a large bowl, combine chopped apples and blueberries in bowl, then add freshly squeezed orange juice, fresh grated ginger, cinnamon and nutmeg (fruit base quantities). Mix until well combined.
- Transfer fruit base ingredients to 24cm/9.5in glass pie dish.
- In a separate bowl, combine oats and pecans. Mix. Add coconut oil, maple syrup and vanilla extract and stir until well combined.
- Stir in coconut flour and then cinnamon until all crumble top ingredients are well combined.
- Evenly spread crumble top on top of the fruit base in the glass pie dish.
- Bake in oven for about 55 minutes, checking in periodically.
- Other flours could be substituted for coconut flour, like almond flour, oat flour, buckwheat flour etc. This may change the flavour slightly. The flour is mainly used as a binder.
- How fast your crumble bakes will depend on the type of apples/blueberries you use and the heat of your oven. Check in periodically to ensure your crumble doesn’t burn.
- The apples will not soften to apple pie like softness. If you want to try baking for longer, keep a close eye that the top doesn’t burn.
If you make this recipe please share and tag me on Instagram @bythesoulblog so I can see your rendition!
Happy baking 🙂