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Best Healthy Apple Crumble (Paleo, Vegan, Gluten-Free)
5 from 18 votes

Best Healthy Apple Crumble (Paleo, Vegan, Gluten-Free)

This apple and cherry crumble uses a fruit filling of sliced apples and pitted cherries coated in a date-based sweetener. The crisp topping blends chopped nuts, coconut flakes, almond and cassava flours, coconut sugar, cinnamon, rosemary, and fresh ginger, offering complex textures and flavors with a toasty, lightly spiced finish.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 9 Servings
Calories: 390 kcal
Course: Dessert, Snacks, Baked Goods
Cuisine: American

Ingredients

Apple Cherry Filling
  • 5 apple such as Fuji, Gala, Honeycrisp, or Golden Delicious (about 1 to 1.2 kg, large, sweet
  • 1 bag Cherry 10-ounces/283-grams, frozen, pitted
  • 5 dates 90 grams, large, pitted, Medjool
  • 1 teaspoon vanilla extract
  • ½ cup cashew milk or any other nut or plant milk (110 grams, unsweetened
Crisp Topping
  • ½ cup coconut oil 90 grams
  • 1 cup nuts 95 grams, chopped, mix of walnuts and pecans
  • ½ cup coconut flakes 30 grams, unsweetened
  • 1 teaspoon cinnamon powder
  • 1 teaspoon rosemary cracked, dried needles
  • ¾ cup almond flour 85 grams, blanched
  • ¼ cup cassava flour 40 grams
  • ¼ cup coconut sugar 40 grams
  • 1 teaspoon ginger freshly minced or grated

Instructions

Prepare the apple-cherry filling
    Cup of Yum
  1. Preheat the oven to 350 °F/180 °C.
  2. Core and peel the apples. Then thinly slice them into half moon shapes.
  3. If using frozen cherries, briefly rinse them under water.
  4. Divide the apples and the cherries into the baking dish. Set aside.
  5. In a blender or food processor, mix the dates with vanilla extract and milk until you get a light brown paste.
  6. Stir the date paste into the apples and cherries until all the fruits are slightly coated. Set aside.
Prepare the crumble topping
  1. If needed, melt the coconut oil in a small pan over the lowest heat setting.
  2. In a small bowl, combine the chopped nuts, coconut flakes, cinnamon powder, rosemary, almond flour, cassava flour, and coconut sugar.
  3. Then stir in the melted coconut oil and the grated ginger until the dry ingredients are just coated but well combined (everything will be barely coated).
  4. Divide the topping over the apple cherry filling.
  5. Bake for 40 minutes or until the top is golden brown, the fruit is soft, and fruit liquids are bubbling.
  6. Remove from the oven and serve as-is or with a scoop of your favorite ice cream.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat as desired.
  • Frozen cherries can be substituted with fresh cherries in season; remove pits before use.
  • Dried rosemary needles can be swapped for fresh for a brighter herbal note; alternatively, apple pie spice is a good substitute.
  • For a sugar-free version, replace coconut sugar with monk fruit sweetener.
  • Maple extract can be used instead of vanilla for a different flavor profile.
  • Cashew milk works well as the plant milk, but hazelnut or almond milk are also suitable alternatives.

Nutrition Information

Calories 390kcal (20%) Carbohydrates 36g (12%) Protein 5g (10%) Fat 29g (45%) Saturated Fat 14g (70%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 2g (10%) Sodium 12mg (1%) Potassium 292mg (6%) Fiber 6g (24%) Sugar 24g (48%) Vitamin A 79IU (2%) Vitamin C 7mg (8%) Calcium 53mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 9 Servings

Amount Per Serving

Calories 390

% Daily Value*

Calories 390kcal 20%
Carbohydrates 36g 12%
Protein 5g 10%
Fat 29g 45%
Saturated Fat 14g 70%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 2g 10%
Sodium 12mg 1%
Potassium 292mg 6%
Fiber 6g 24%
Sugar 24g 48%
Vitamin A 79IU 2%
Vitamin C 7mg 8%
Calcium 53mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.