An extremely satisfying dessert that makes a great breakfast too. Be warned, it may be an overly generous sized portion (maybe) - but I like my food.

And I love desserts.

This is a simple, healthy recipe made with real apples (not canned), blueberries and a delicious peanut crumble. You can prep it, freeze it and bake it when you need it - or you could be spooning it in your mouth in the next 30 minutes.

Any leftovers (pfft, I know, right? who has leftover dessert in their house?) can be kept in the fridge and eaten cold the next morning with a little bit of fresh cream. Maybe keep two aside just for the morning.

How to Make Clean Eating Apple Berry Crumble

Ingredients

Apple Filling

4 x Medium sized apples
½ cup fresh or frozen blueberries
1 x tablespoon maple syrup (this is optional. I use granny smith apples, which are a little tart. The maple syrup adds a bit more sweetness which I like)
1 x tablespoon freshly squeezed lemon juice (this stops your apples turning that unattractive brown colour before you get to cooking them)
1 x teaspoon cinnamon

Apple Crumble

4 x tablespoons Oats
2 x tablespoons Almond Flour
1 and a ½ x tablespoons Peanut butter
1 and a ½ tablespoons of Coconut sugar (this can be substituted for regular raw brown sugar)

Instructions

Peel, core and slice your apples. I LOVE my apple slinky machine. Still one of my favorite kitchen tools. It does the job in under a minute.
In a Saucepan: Add apple filling ingredients (apples, blueberries, cinnamon, maple syrup lemon). Simmer on medium heat for 10 minutes with the lid on. This will soften the apples. If you like a softer apple texture, then simmer for additional 3- 5 minutes. Keep an eye on the pot to make sure the moisture doesn't evaporate too much. You don't want your apple filling too dry.
In a Mixing Bowl: Mix your apple crumble (oats, almond flour, peanut butter and sugar).
Divide your apple filling between four ramikins.
Spoon the crumble on top of each.
Place your ramekins on a baking tray and bake @ 350F (180C or 160C fan forced) for 15 minutes.
Serve with fresh cream (or coconut cream)

RECIPE NOTES & SUBSTITUTIONS

- Peanut Butter - if you'd prefer to skip the peanut taste, or have an allergy to peanuts, you can substitute for equal amounts of almond butter or regular butter.
- Apples - any apple will do, however, the sweeter the apple to start, the sweeter the end result.
- Family Sized Pie - You can make this in an pie dish to make one family sized pie instead of 4 individual portions. But, you will need to DOUBLE up the crumble otherwise your pie will look a little naked. Cooking times remain the same.

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5 from 1 vote

Clean Eating Apple Berry Crumble

A simple, healthy recipe made with real apples (not canned), blueberries & delicious peanut crumble. You can prep it, freeze it or eat it now.

Course Clean Eating, Dessert, Sweets & Treats

Cuisine Clean Eating

Keyword Apple Berry Crumble, Clean Eating

Servings

Calories 214kcal

Author Stephanie

Ingredients

Apple & Blueberry filling

4 apples peeled, cored and sliced
½ cup blueberries fresh or frozen
1 tablespoon maple syrup
1 tablespoon lemon juice
1 teaspoon cinnamon

Crumble Ingredients

4 tablespoon Oats
2 tablespoon Almond Flour
1 ½ tablespoons coconut sugar see recipe notes in post
1 ½ tablespoons peanut butter see recipe notes in post

Instructions

Apple Berry Filling

Peel, core and slice your apples. I swear by my apple slinky machine. Still one of my favorite kitchen tools.
In a Saucepan: Add apple filling ingredients (apples, blueberries, cinnamon, maple syrup lemon). Simmer on medium heat for 10 minutes with the lid on. This will soften the apples. If you like a softer apple texture, then simmer for additional 3- 5 minutes. Keep an eye on the pot to make sure the moisture doesn’t evaporate too much. You don’t want your apple filling too dry.

Crumble

In a Mixing Bowl: Mix your apple crumble ingredients (oats, almond flour, peanut butter and sugar).
Divide your apple filling between four ramikins. Spoon the crumble on top of each.
Place your ramekins on a baking tray and bake @ 350F (180C or 160C fan forced) for 15 minutes.
Serve hot or cold with fresh cream (or coconut cream)