Apple and Blackberry Crumble

Apple and Blackberry Crumble

During blackberry season here in Northern California there are blackberry brambles growing all over the countryside. Needless to say, I’m out there every few days picking blackberries. We snacking on them, blend them into smoothies, bake with them, and freeze as many as possible.

Blackberries pack a real punch when it comes to nutrition. They are a good source of vitamins A, C and K, and minerals such as magnesium, potassium, copper and manganese. Blackberries are also rich in a variety of phenolic acids which are antioxidant compounds that have many health benefits.

Fruit crumbles are the type of dessert I absolutely adore. Actually forget dessert, I’ll eat them for any meal :). This recipe is based off a favorite recipe from my childhood, but I modified it to be gluten free and more healthy by replacing the flour with almond flour, soaking the oats, and using whole sugar instead of refined sugar. Although not grain free, having the oats gives the topping a nice texture.

Blackberry and Apple Crumble

5-6 apples, peeled and sliced
½ cup blackberries
½ teaspoon cinnamon
1-2 teaspoons Sucanat or coconut/palm sugar (only needed if the apples and blackberries are on the tart side)

½ cup rolled oats (I use gluten free), soaked overnight in a bowl of warm water and a small spoonful of yogurt or whey*
1 cup almond flour
1/3 cup Sucanat or coconut/palm sugar
Sea salt (couple shakes)
2 oz (½ stick) butter, softened

1. Set the oats to drain for about 30 minutes beforehand to let as much of the water drain out as possible.
2. Mix the sliced apples, blackberries, cinnamon and optional sugar in a medium size pyrex (or similar) baking dish.
3. In a bowl, mix together the almond flour, sugar and sea salt.
4. Add the softened butter and work it into the almond flour mixture with your fingers until crumbly.
5. Add the oats and mix in with a mixing spoon. Because the oats have been soaked, the mixture will become more wet, but should still be crumbly-ish.
6. Crumble/spread the mixture over the top of the fruit in the baking dish.
7. Bake at 350F for 30-35 minutes until the filling is bubbling.

I love to eat this with a good dollop of either plain yogurt, cream, or sour cream.

* Soaking grains in a warm, slightly acidic medium is a traditional practice that helps to make the grains more digestible.

Linking to: Pennywise Platter Thursdays @ Nourishing Gourmet

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