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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

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Ingredients

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Apple Filling

• 4 x Medium sized apples
• 1/2 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 1/2 x tablespoons Peanut butter 
• 1 and a 1/2 tablespoons of Coconut sugar (this can be substituted for regular raw brown sugar)

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Instructions

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1. 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.
2. 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. 
3. In a Mixing Bowl: Mix your apple crumble (oats, almond flour, peanut butter and sugar). 
4. Divide your apple filling between four ramikins. 
5. Spoon the crumble on top of each.
6. Place your ramekins on  a baking tray and bake @ 350F (180C or 160C fan forced) for 15 minutes.
7. 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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PRINT THE RECIPE

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