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!
Sandra says
I tried this receipe today! Went yesterday for a walk with my husband, we picked the last of blackberries and we found apple tree and collected big bagful. Looking for simple rcceipe, came across this….perfect. can’t wait to try it with ice-cream !
Maple says
Can I use frozen blackberry? Can the fruits be made ahead of time and freeze? If yes, do I need to defrist before it goes to the oven? I also made my own pumpkin spice which already has ginger, with the additional finger powder in the recipe, would it be too strong? I’m just wondering….
Thank you!
Chef Jenn says
What do you think about subbing the blackberries with cranberries?
Aimee says
I think that sounds amazing! You should try that :-) Let me know if you do!
Kelly Farnsworth says
do you think that it is possible to use a different flour for the crumble? Coconut flour, maybe?
Aimee says
I think you probably could make a crumble with coconut flour but I’m not sure how it would taste with the other flavours, I can’t imagine them going that well together, to be honest. You’d have to use a different ratio of flour > fat too. Let me know if you try it though!
Nisha / @rainbowplantlife says
I’m in love with this recipe, Aimee! So simple and healthy yet so beautiful and I’m sure scrumptious. Love your photography, as always.
Aimee says
Thank you Nisha, you are so lovely!