A fruity dessert with a grain-free gingerbread crumble. This recipe is healthy, gluten-free and vegan but is packed with flavour and something for everyone to enjoy!
Crumble weather is here! I love this time of year, mainly for the comforting, warming foods that I get the excuse to make.
This crumble definitely ticks the comforting and warming boxes.
Plus, the flavours are just amazing. Imagine a classic apple and blackberry crumble with a gingerbread and almond twist. SO GOOD.
Another thing to love about crumbles is that they’re so easy to make.
Minimal, easy prep and a fast baking time means this is perfect for last-minute desserts.
Using ground almonds for the crumble topping not makes this crumble gluten-free & paleo-friendly but also adds another flavour element and works wonderfully with the other ingredients.
I served this the night I made it to some friends who had no idea it was “healthy” and absolutely loved it. Especially served with some coconut milk ice cream.
📖 Recipe
Grain-free Gingerbread Crumble with Blackberry & Apple
A quick easy dessert, full of comforting flavours. It's dairy-free, gluten-free and healthy too!
Ingredients
Filling
- 2 Bramley apples, approx 300g, peeled and cubed
- 150 g / 1 cup blackberries
- 1 tbsp coconut sugar or brown sugar
- 3 tbsp water
Crumble
- 150 g / 1 ½ cups ground almonds, almond flour
- 3 tbsp mild olive oil
- 1 tsp blackstrap molasses
- 1 tbsp coconut sugar OR brown sugar
- 1 ½ tsp ground ginger
- 1 tsp mixed spice, or pumpkin pie spice mix
- A pinch of salt
Instructions
- Preheat oven to 180C / 350F.
- Add the fruit, coconut sugar and water to a saucepan. Simmer for 5-8 minutes until soft.
- Meanwhile, make the "crumble" by adding all the crumble ingredients, except the oil and mix together. Add the oil in, a tablespoon at a time, until the mixture begins to clump together.
- Once the fruit is soft, add to a baking dish and top with the crumble mixture.
- Bake for 8-10 minutes until the topping is crisp and golden.
- Serve with a scoop of coconut milk ice cream and enjoy!
Sandy says
How many does this serve?
Also can I double the recipe?
Aimee says
Hi Sandy, this serves 6. Sorry the serving information is really tiny in the corner, so it isn’t easy to spot. Trying to fix that at the moment! You can absolutely double the recipe. Enjoy!
Lola R. says
Hi there!
What size baking dish is suitable for this recipe?
And what do you think would be a good substitute for the mild olive oil? I was thinking melted butter or coconut oil. All I have is extra virgin olive oil, which has a strong flavor that I don’t think would work in this.
AND, last question: when you say ground ginger, you mean spice jar ginger, not ground fresh ginger, right?
Thanks so much!
Aimee says
– Approx 8 x 8 inch baking dish (I think that’s about 1.7L)
– Coconut oil works great!
– And yes, ground ginger as in dried spice, not fresh.
Enjoy! :)