As a kid growing up, I watched my mother master making apple pie, especially the trickiest part – the crust. Never being a big fruit eater myself, I always thought the crust was the absolute best part of the pie. In fact, it was the only part I ate picking around the apples while also making sure to soak the crust with vanilla ice-cream, yum!
Gotta say some things never change. I still favor the crust and am not crazy about the fruit. But with shifting tastes and food preferences, pie or fruit crumble is something that I enjoy now more than ever.
With this recipe, it’s easy to enjoy the dense deliciousness of the crumble without the traditional butter, sugar or flour that usually make the crust so irresistible. Made with gluten free ingredients, no dairy and only natural sugars, you could call this crumble guilt free!
Since berries are bountiful this time of year, I made it with blueberries. It can also be made with peaches, apples, cherries or berries. The crumble is easier to make than a traditional pie crust that needs chilling then rolling and delicately placing it over the fruit. Serve with Coconut Bliss vanilla ice-cream and you’ve got a sure winner!
3 pints fresh blueberries
2 cups fresh pitted cherries
1/2 cup honey or coconut palm sugar
15 drops liquid stevia
1 teaspoon fresh grated lemon rind
1 tablespoon fresh squeezed lemon juice
1 tablespoon gluten free vanilla extract
2 tablespoons arrowroot powder
For the crumble topping:
1/2 cup melted coconut oil
1/4 cup honey or agave (vegan)
1 teaspoon almond extract
2 teaspoons cinnamon
1/4 teaspoon sea salt
2 cups almond flour
1/4 cup coconut flour
2 cups chopped walnuts or pecans
Preheat oven to 325 degrees. Remove the pits from the cherries. Place cherries and blueberries in a 9×13 pyrex glass or ceramic baking dish. Toss them gently with the honey, lemon juice, lemon rind and vanilla extract. Then add the arrowroot and stir gently to combine. Set aside and make topping.
In a bowl, mix together the almond flour, coconut flour, walnuts, cinnamon and salt. Add melted coconut oil, almond extract and sweetener (honey or agave) and combine until sticky but not runny. If too dry add more oil one tablespoon at a time. If it’s too wet add more almond flour a spoonful at a time. Evenly pour topping over the fruit mixture. Cover baking dish with foil and place on the middle rack of preheated oven and bake for 45 minutes. Remove foil and bake for 15 more minutes, until berries are bubbling and crust is set. Serves 8.
Note: can omit the coconut flour. If do, just reduce oil to 1/3 cup.