APPLE & BLUEBERRY CRUMBLE | DAIRY, SUGAR AND GLUTEN FREE

Making gluten-free stuff is tough. Have you noticed? Especially when you actually want the gluten-filled food of your childhood memories. The things that were easy to bake and always turned out right. Right? Enter this particular Apple & Blueberry Crumble. Hurrah! *queue the crowd-cheering sounds*

The pie base is easy. The filling is easy. The crumble on top is easy. And it’s a crowd pleaser… You heard ‘em cheering. See? Proof.

*waves to the crowd and disappears to eat more pie*

Candice

APPLE & BLUEBERRY CRUMBLE | DAIRY, SUGAR AND GLUTEN FREE

Pie crust recipe by Maggie of Alternative Dish

INGREDIENTS

Pie Crust:

  • 1 ¾ cup almond flour (or other seed or nut flour)
  • 1/3 cup tapioca starch
  • ½ tsp salt
  • 3 Tbsp maple syrup
  • 4 Tbsp coconut oil, melted

Filling:

  • 4 Granny Smith Apples, cubed 1cm (roughly 3 heaped cups)
  • 1 cup blueberries, frozen or fresh
  • 2 Tbsp lemon juice, fresh
  • 2 tsp arrowroot powder (or corn flour)
  • 1 tsp cinnamon powder
  • 1 tsp vanilla essence
  • 1/3 – 1/2 cup (to taste) Drasanvi Birch Sugar

Crumble:

  • 2/3 cup almond flour
  • 5 tsp tapioca flour
  • pinch salt
  • 1 Tbsp maple syrup
  • 1 ½ Tbsp coconut oil, melted

DIRECTIONS

Pie Crust:

  1. Heat oven to 180C.
  2. Mix dry ingredients for pie crust.
  3. Mix maple syrup and coconut oil. Add to dry ingredients and mix well until you have a cookie dough texture. (Too dry: add more maple syrup. Too wet: add more almond flour 1 Tbsp at a time.)
  4. Line pie dish with baking paper, or grease well.
  5. Press pie crust dough to cover base and up the sides of the pie dish.

Filling:

  1. In a saucepan, put apples and blueberries, and the rest of the ingredients over. Stir, and simmer over medium high heat for 5 minutes.
  2. Pour into pie crust.

Crumble:

  1. Follow pie crust instructions again for crumble; mix dry, mix wet, and then mix together.
  2. Pour into pie crust.
  3. Using a grater on the largest size, grate over the pie. (Or crumble with your fingers.
  4. Bake for 20 minutes on 180C, keeping an eye; if it starts to darken too soon, build a foil tent over it to prevent burning the crust.

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