This apple blueberry crisp is dead easy and makes the perfect dessert or breakfast. I love crisps because they don’t require any fancy ingredients (I usually have all the ingredients on hand anyway), are cozy and always hit the spot just right for dessert or breakfast. They are especially perfect for autumn: seasonal and simple. I remember my mom used to make apple crisp a lot when I was a kid- full of brown sugar, butter and flour of course, and I would have up to three helpings with vanilla ice cream, if we had it. It was so good, and my wiry little body had no trouble keeping up with my giant food intake (or at least, I tried to convince myself… my eyes are always too big for my stomach).
Not so today, however. Going on a candida diet, eliminating sugar in all its forms (including fruit) from my diet was challenging, but rid me (maybe 65% of me) from the need to have something sweet all the time. Now I am generally satisfied with fruit, which I mostly reserve for breakfast (eaten after meals as a dessert is digestive suicide!). However, sometimes you just need dessert. I don’t have candida anymore, but I have no desire to go back to consuming processed sugar in any form, and avoid adding excess sugar as much as possible. This dessert, especially if made with Granny Smith apples (the lowest in sugar) should be fine if you have already made major progress on your diet and are slowly reintroducing some forms of fruit back. It is refined sugar free (with the option of adding no form of added sweetness, if you must) gluten free, grain free, and still deliciously satisfying. If you are following a GAPS or Paleo diet it is therefore totally acceptable. Just try not to have three helpings like your former self might have done (like me!)… overconsumption is the real digestive killer.
- 4 medium sized apples (Granny Smith if you are very concerned about sugar), I used “Pirouettes”.
- 1 cup frozen blueberries
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- Juice of half a lemon
- 1 tbsp grass fed butter or coconut oil
- 4-5 more tbsp coconut oil
- 2 cups finely ground almonds
- 1 tbsp maple syrup (optional) or 1 tsp liquid stevia
- ⅓ cup finely chopped almonds
- 2 tbsp dessicated coconut
- 2 tbsp freshly grated ginger
- 1 can coconut milk
- 1 tbsp raw honey or a couple drops of liquid stevia (optional)
- Preheat the oven to 180C/350F degrees. Lightly grease an 8x10 baking dish with coconut oil.
- Peel, core and slice your apples into bite size chunks, and put them directly into the baking dish. Dust with cinnamon, ginger and nutmeg, add the blueberries and lemon juice, and mix everything up with your (clean!) hands, or a spoon if you must. If you have no problems with butter, go ahead and add a few dots of butter on top of the blueberries and apples.
- In a separate bowl, mix the ground almonds and ¾ of the dessicated coconut with the coconut oil and the sweetener of your choice until it becomes moist yet crumbly, not a perfect dough.
- Spread the mixture as evenly as possible over the apples and blueberries, using your hands to get the desired effect. Sprinkle the rest of the dessicated coconut on top for a garnish.
- Bake in the oven for 20 minutes. Sprinkle the chopped walnuts/almonds on top, and bake for another 10 minutes. Let stand for 10 minutes.
- While your crumble is in the oven, make the coconut-ginger topping. In a food processor or with a hand mixer, mix the cream part of the coconut with the grated ginger and sweetener until frothy, and transfer to a separate bowl. Pour a generous dollop onto each serving.
Note: This recipe is delicious for everyone, but is especially meant for people who are avoiding added sugar for health reasons. If you are one of those people, but you’re living with people who aren’t, this is my suggestion: a few drops of liquid stevia in the crumble topping should not leave any gross aftertaste if you only put about 10-15 drops. However, if you don’t have stevia or cannot have it, then this is what the coconut-ginger topping is for. Add extra honey/maple syrup than the 1 tbsp if your friends/family want things a bit sweeter, and abstain from having this yourself. It is really delicious and will sweeten the whole dish perfectly. Alternatively, you can make two batches of the cream, one with a form of sweetener, one without. I do this from time to time myself, because people like my husband sometimes want a dessert that more closely resembles a dessert. However it can also be eaten for breakfast! I actually prefer it that way. Leave me a comment and let me know how it turns out!