Now that labor day has come and gone it is all things pumpkin and fall right now. Usually by this time of year I am welcoming fall with open arms but this year I am a little slower to jump on board. Give me a few more days of cooler temperatures like we had yesterday and I am sure I will be ready. However there is one thing about fall that I am 100% on board with and welcoming with open arms and that’s apples. Honey Crisp apples to be exact and I already picked up a bag full on our way home from the mountains over labor day weekend.
Last Sunday while hanging out with my family and watching football (our typical fall weekend activity) I found myself in the baking mood. Perhaps this is another sign that fall is in the air and I am more ready than I think I am for its arrival. Anyway, I began looking for ideas to use up some of the apples when I came across this recipe for a flourless crumble that I had saved. The recipe comes from Gwyneth Paltrow’s cookbook It’s All Good. It’s healthy, vegan, sugar-free and gluten-free yet unbelievably delicious.
Fruit crumbles are one of the simplest desserts to make as they are easily adaptable and a good way to use up seasonal fruits and turning them into something decadent. They are warm and comforting perfect for crisp, cool days. Crumbles are beautiful and rustic making them a no fuss dessert that can be thrown together in no time at all.
Not only does the quinoa add additional fiber and protein to this dish but it also adds a nice crunch to the topping as well. The apples are sweet, juicy and perfectly tender. This crumble makes a healthy dessert option, served warm by itself or alongside a scoop of ice cream and it’s also perfect for breakfast warmed and served over top a bowl of Greek Yogurt. Sometimes there is nothing wrong with having dessert for breakfast.
- 3 apples, cored and thinly sliced
- 1 pint blueberries
- 4 tablespoons maple syrup, divided
- 1 tablespoon lemon juice
- ½ cup almond flour
- ½ cup quinoa flakes
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 2 extra-virgin tablespoons olive oil
- Heat oven to 400 degrees. In a shallow baking dish, combine fruit, 2 tablespoons syrup and lemon juice.
- In a bowl mix almond meal, quinoa flakes, salt and cinnamon.
- To the almond meal mixture add 2 remaining tablespoons maple syrup and oil. Mix until just combined.
- Crumble almond meal mixture over fruit. Bake until top is browned and fruit is bubbling. (20-25 minutes).