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

The best healthy Paleo apple crumble recipe is filled with sweet apples and cherries and topped with a crunchy topping without oats. It's naturally sweetened and deliciously flavored with a hint of warm spices and herbs. It's an absolute must-make dessert that is also gluten-free, dairy-free and vegan-friendly!

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

Ingredients

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

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

  • Variations & Substitutions:
  •  
  • Storage:
  • Store any leftover apple cherry crisp in an airtight container in the fridge for up to 5 days.
  • You can reheat individual servings in the microwave or stovetop for a few minutes until warm. If you’re in a hurry, it’s just as tasty and served cold, but I recommend warming it up.
  • Cherries: For an extra burst of freshness, substitute fresh cherries when they’re in season. Make sure to remove the pits.
  • Cherries: For an extra burst of freshness, substitute fresh cherries when they’re in season. Make sure to remove the pits.
  • Rosemary: For a more aromatic flavor, swap dried rosemary for fresh needles. If you're not a fan of rosemary, try adding a sprinkle of apple pie spice.
  • Rosemary: For a more aromatic flavor, swap dried rosemary for fresh needles. If you're not a fan of rosemary, try adding a sprinkle of apple pie spice.
  • Sweetener: For a sugar-free version, use monk fruit sweetener instead of coconut sugar to lower the sugar content.
  • Sweetener: For a sugar-free version, use monk fruit sweetener instead of coconut sugar to lower the sugar content.
  • Vanilla Extract: You could swap this for maple extract.
  • Vanilla Extract: You could swap this for maple extract.
  • Plant Milk: I prefer cashew milk, but hazelnut or almond milk are also great options.
  • Plant Milk: I prefer cashew milk, but hazelnut or almond milk are also great options.

Nutrition Information

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

Nutrition Facts

Serving: 9Servings

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.