Apple Berry Crumble

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(Serves 8)

As well as being a tasty and warming dessert, I love having any leftover crumble for breakfast through winter. It’s warm both in temperature and with its gentle use of ginger, cinnamon and nutmeg.


  • Apple Filling
  • 7 large red apples, peeled (approximately 1kg)
  • 6 dates, pitted
  • 1 tablespoon nely grated ginger
  • 1 teaspoon cinnamon, ground
  • Zest of 1 medium lemon
  • Pinch of Himalayan crystal or Celtic sea salt
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons tapioca or arrowroot to thicken
  • Crumble
  • 3 tablespoons tapioca or arrowroot
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 tablespoons coconut sugar or 100% maple syrup
  • 3⁄4 cup roughly ground almonds
  • 3⁄4 cup desiccated coconut
  • 1⁄4 cup coconut oil (melted)
  • 2 teaspoons natural vanilla extract


  1. Peel and core apples, then cut into rough 1-2cm cubes. Place in medium/large saucepan with about 1⁄2 cup water and gently simmer, covered, on a low heat.
  2. Rotate apples bottom to top every so often until they are just tender but not mushy (usually 10-15 minutes once water is steaming).
  3. Add berries and mix evenly.
  4. Once berries are warmed through, add tapioca and stir well (you will see the liquid thicken). Cook for a further minute, stirring often, then remove from heat.
  5. Preheat oven to 180°C.
  6. Finely chop dates and combine with lemon zest, ginger and cinnamon and mix well. Toss through the apples and set aside.
  7. Combine coconut sugar, tapioca, almonds, desiccated coconut, cinnamon and nutmeg in a medium bowl and mix well.
  8. Melt coconut oil and add to dry ingredients along with the vanilla essence. Stir well to distribute the oil evenly.
  9. Place apple mix evenly in medium pie dish. Spread crumble mix over top of apple and bake for 15-20 minutes, or until crumble topping is lightly browned.

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