There's always a good reason why you should have dessert and this is one of them! I love apple crumble and have since I was a kid. This Paleo version includes berries and takes the flavour to a whole new level of deliciousness. I like to serve this with home-made vanilla and coconut ice-cream or even whipped coconut cream.
Paleo Apple Berry Crumble
3 medium sized apples, peeled, cored and diced into small bite sized chunks
1/2 cup mixed berries, frozen or fresh
1 cup maple syrup, brown rice malt syrup or honey
1 tsp cinnamon
1 C ground almonds
1/2 C pecan and walnuts, crushed
1/2 C coconut sugar
2 tbsp cinnamon
1 scoop home-made vanilla and coconut ice-cream or whipped coconut cream
LETS MAKE IT
Place the apple chunks in a pan and add your choice of sweetener. Sprinkle over cinnamon and cover with the lid.
Stew the apples, allowing to cook gently for half an hour. Keep checking as the apples can burn easily so you need to stir the apples around occasionally. Remove from the heat when the apples are soft. Be sure not to turn them into a purée.
Drain the stewed apples and set the liquid aside as we'll be using it later. While still in the pan, add mixed berries to the apples and stir. If the berries are frozen, they should thaw during this process. Allow the apples to cool.
At this time, preheat your oven to 180 degrees Celsius on bake.
Take a medium sized bowl and add ground almonds, granola if using, coconut sugar and cinnamon. Combine thoroughly to create your crumble mixture.
In two large individual ramekins, you can begin layering your Paleo Apple Berry Crumble. Spoon your stewed fruit (apples + berries), dividing them equally between the two large ramekins. Pat down the fruit to ensure it's spread evenly and compacted.
Layer on your crumble mixture by added equal amounts to the two ramekins. Like previously, pat down on the crumble mixture to ensure it's spread evenly and compacted. Pour over half of the liquid set aside from the stewed apples in each ramekin. This will ensure your crumble doesn't dry out during the baking process.
Place in the oven and allow to bake for 20 minutes or until the crumble is golden brown. Remove from oven and allow to cool for 10 minutes.
Serve warm, straight out of the ramekin, topped with home-made vanilla coconut ice-cream or vanilla whipped coconut cream.