Gluten And Dairy-Free Apple and Blueberry Coconut Crumble

Dessert doesn’t need to be off your list just because you are trying to eat healthily!

This tasty apple and blueberry coconut crumble is dairy and gluten free and relies on the sweetness of the fruit to deliver natural flavour.

Apples and blueberries are both high in antioxidants and help to reduce free radicals in the body that can damage healthy cells leading to a host of diseases.

They also contain high levels of vitamin C to boost your immune system and can reduce the risk of developing type II diabetes by helping to regulate blood sugar levels.

Early research has also indicated that blueberries improve memory function and may even slow the onset of Alzheimer’s disease.

Oats are a great gluten-free, whole-grain option that lowers blood pressure and cholesterol.

Coupled with coconut, the fibre and healthy fat content of this dessert will keep you full and satisfied for longer.

Recipe Snapshot:
Sugar Free – No
Gluten Free – Yes
Dairy Free – Yes
Grain Free – No
Protein – Low
Carbs – High
Fats – Medium

Apple and Blueberry Coconut Crumble

2 apples, peeled, cored and diced
1 lemon, juice and zest of half
1 cup blueberries
1 tsp vanilla extract
1 tsp ground cinnamon
1 cup oats
¼ cup coconut flour
½ cup shredded coconut
1 tbsp. coconut oil, melted
1 tsp ground cinnamon

Makes 2 servings

Place the diced apple in a saucepan with lemon juice and cook over medium heat until the apple has softened.

Add the vanilla and cinnamon and stir well to combine.

Take off the heat and gently fold through the blueberries and lemon zest.

Divide the mixture between two ramekins and set aside.

Preheat the oven to 160°C.

To prepare the crumble mixture, add the oats, coconut flour, desiccated coconut, coconut oil and cinnamon to a bowl and mix well to combine.

Sprinkle the topping over the fruit and bake for 30 minutes until golden.

Serve with sugar-free sorbet, yoghurt or coconut cream.