Fruit desserts are my favorite type of dessert. Yes, I love chocolate with a passion, but there’s something about warm, plump fruit that I just can’t resist. Crumbles are at the top of my dessert list. THIS crumble is at the top of my dessert list. Super easy to put together, it cooks fast (it is a smaller dessert), and it is so forgiving and versatile!
This recipe started years ago as a regular crumble, you know, oats and flour, the usual. Over time I’ve played with different ingredients and it has been transformed into a delicious gluten free and dairy free
I like topping this crumble with coconut cream. You can whip your coconut cream and sweeten it, but I just like mixing a little maple syrup to it and add a big dollop of it to my crumble. It melts fast but It makes the fruit extra juicy, sweet, creamy and… I need to make it again. I’m out of leftovers. And it’s sad.
Preheat your oven to 350 degrees.
In a small bowl, I have 1 cup of blueberries and 1 small apple, diced. Add tapioca flour, coconut sugar, juice of 1/2 orange (a couple of tablespoons) and a dash of vanilla. Mix together and transfer to a greased bowl (I sprayed mine with avocado oil). I am using a 24 oz baking dish. You can also bake this in four 4oz ramekins.
For the crumble part. In a small
Now, just pile everything on top of the fruit! I said this is a very forgiving and versatile dessert and it is. I have used different nuts, different fruit, most of the times I don’t even measure the ingredients and it always turns out great. Blueberry and Apple is my family’s favorite combination.