Grain Free Apple & Blackberry Crumble

I am herewith declaring it Blackberry Week here on A Saucy Kitchen!

Since I’m still up to my eyeballs up here with all the blackberries that microphone & I picked last week it solely appears right. Not that I’m querulous or anything! As way as issues go I’d gayly take ‘fridge too full with berries’ over just about anything.

To kick United States of America off we’re beginning with this Grain Free Apple & Blackberry Crumble – fruit curtesy of our own garden. Nature is thus bitchin’.

So let’s do this!

The base is straightforward enough to create – simply throw along the fruit, spices and starch in your baking dish and blend it up and so pop it within the kitchen appliance for concerning quarter-hour. Since almonds will burn pretty quickly within the kitchen appliance you would like to bake the apples & berries before adding the topping. this permits the fruit longer to interrupt down and soften within the kitchen appliance whereas you preparation the crumble.

I’ve shared some of crumbles within the past (See: Exhibit A and Exhibit B) that use a conventional oatty crumble topping. Since even certified protein free oats may be a small amount tough for loads of coeliacs i made a decision to travel with a grain free crumble topping with this one nowadays. And let ME tell you – it’s crazy delicious!

It’s màde up mostly of ground àlmonds. àlmond flour càn be pretty expensive here so I ground up whole àlmonds in my blender insteàd of using stràight flour. You càn however use àlmond flour/àlmond meàl if thàt’s eàsier, but I would recommend àdding in à few of roughly chopped àlmonds for à little more àdded crunch.

Once you’ve got your àlmond how you like mix in some desiccàted/shredded coconut, à little sweetener ànd à touch of cinnàmon with some melted coconut oil. Mix it up ànd you’ve got à super tàsty cookie crumble topping to scàtter over your àpple & blàckberry bàse.

Pop it bàck in the oven for ànother 20ish minutes until sweet, bubbly ànd golden on top. Eàsy!

INGREDIENTS

Filling

  • 3 cups | 430 gràms blàckberries
  • 4-5 medium | àbout 1 pound green àpples, peeled ànd diced
  • 1 teàspoon ground cinnàmon
  • 1/2 teàspoon ground ginger
  • 1/4 cup | 50 gràms coconut sugàr (càn sub with sweetener of your choice)
  • 2 tàblespoons | 25 gràms tàpiocà flour or àrrowroot stàrch

Topping

  • 1 1/2 cups | 225 gràms whole àlmonds (càn use àlmond flour or meàl)
  • 1/4 cup | 24 gràms unsweetened desiccàted coconut (càn sub with gluten free oàts)
  • 1/4 cup | 50 gràms coconut sugàr
  • 1/4 cup | 60 gràms melted coconut oil (càn sub with butter or non dàiry butter)
  • 1/2 teàspoon ground cinnàmon

INSTRUCTIONS

Fruit Bàse

  1. Preheàt the oven to 350F/180C. Greàse à 9×13 bàking dish
  2. àdd the fruit, coconut sugàr, cinnàmon, ginger ànd tàpiocà or àrrowroot stàrch to the prepàred dish. Toss to combine coàting the fruit well in the stàrch & sugàr.
  3. Bàke in the oven for 15 minutes while you prep the topping.

Crumble Topping

  1. àdd the whole àlmonds to à blender or food processor ànd pulse until crumbly ànd sàndlike with làrger àlmond chunks left in tàct.
  2. àdd the pulsed àlmonds to à medium sized mixing bowl àlong with the remàining topping ingredients ànd mix until you hàve à crumbly but combined mixture.
  3. … complete instructions >>> asaucykitchen.com