5.0 from 45 votes
Apple and Blueberry Crumble
This cozy apple and blueberry crumble is made with simple ingredients and topped with a buttery almond flour oat streusel. It's the perfect healthy dessert that's vegan and gluten-free.
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 10 servings
Calories: 188 kcal
Course:
Dessert
Cuisine:
American , International
Ingredients
Filling:
- 2 cups blueberries fresh or frozen*
- 2 large Honey Crisp or Pink Lady apples
- 1 large granny smith apple
- 1 tablespoon lemon juice
- 2 tablespoon tapioca flour or arrowroot starch
- ½ teaspoon ground cinnamon
- ¼ cup coconut sugar
Oat Crumble:
- 1 cup rolled oats gluten-free or regular
- ½ cup almond flour spooned and leveled
- ⅓ cup finely chopped pecans or walnuts
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup pure maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and lightly grease a baking dish or 10-inch pie dish with nonstick cooking spray. Set aside.
- Core, peel, and dice the apples into 1-inch bite-sized pieces.
- Toss the sliced apples in a mixing bowl with blueberries, lemon juice, tapioca flour, cinnamon, and coconut sugar.
- Pour into the pie pan or baking dish.
- In a separate bowl, mix together rolled oats, almond flour, nuts, cinnamon, and salt until well combined. Pour maple syrup and melted coconut oil on top and stir to combine.
- Sprinkle the oat crumble evenly on top of the blueberry and apple mixture.
- Bake for 35 – 45 minutes, until the top, is golden and crisp and the filling is warm and bubbly.
- Serve warm with vanilla ice cream; enjoy!
Cup of Yum
Notes
- *I reccomend using fresh blueberries; however, you can use frozen. Do not microwave the frozen blueberries or thaw them. Simply add them straight to the filling.
- Tapioca Flour: You can substitute with cornstarch or arrowroot starch.
- Coconut Sugar: You can substitute with light brown sugar.
- Coconut Oil: For not coconut flavor, use refined coconut oil. You can also substitute with unsalted butter.
- Nut Free: Leave out the walnuts or pecans.
- Storing: If you have leftovers, store them in the fridge for 3 – 4 days. Make sure to cover the dish with aluminum foil.
- Reheating: For best results, heat up the apple and blueberry crumble in the original baking dish in the oven at 350°F for 10 – 15 minutes or microwave individual leftovers in a small bowl.
Nutrition Information
Calories
188kcal
(9%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
127mg
(5%)
Potassium
138mg
(4%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
46IU
(1%)
Vitamin C
6mg
(7%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 188
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 127mg | 5% |
| Potassium | 138mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.