Grain free raspberry and apple crumble… for breakfast you say… really Jo? Yes really peeps! It’s wholesome, refind sugar free and a great way to stoke your engine for the day ahead. It’s absolutely delicious. Mr B had it for breakfast, lunch and tea … must have been good. His choice, not mine!
This grain free raspberry and apple crumble is sweetened naturally using just fresh fruit. Feel free to add a little honey or stevia if you like the fruit sweeter but after giving up sugar 4 years ago my palate has adjusted and I don’t think it needs it. It’s better to avoid too much sugar, even if it’s natural sugars if possible.
I think this has to be one of my favourite crumbles so far and the topping is going to become a regular feature in my autumn crumble makings! This grain free raspberry and apple crumble makes a great pudding too but I like it for breakfast. Well, why not?! Let me know in the comments below what you think. I hope you enjoy. Serve with coconut yoghurt for a dairy free alternative. Jo x
Serves 3 – 4
- 500g of apples
- 1 tablespoon of lemon juice
- 1 tablespoon of water
- 300g of raspberries
- 110g of ground almonds
- 30g of flaked almonds
- 1 teaspoon of vanilla powder
- 2 tablespoons of olive oil or coconut oil
- Small pinch of salt
Preheat the oven to 190C (fan assisted.)
Peel the apples. Remove the stalk and core. Chop into small chunks.
Add the chopped apples to a pan with the lemon juice and water and stew on a medium heat for 3 minutes. Transfer to a baking dish and add the raspberries. Mix well.
Mix the ground and flaked almonds together in a bowl. Add the vanilla powder, salt and rub in the olive or coconut oil. Mix well and spread evenly on top of the fruit mix.
Place in the oven and bake for about 25 minutes until golden on top and the fruit is soft but the apples still have a bit of crunch. Serve with your choice of coconut or Greek yoghurt.