When I was a little girl, I would often come home from school to the smell of fruit crumble pie baking in the oven. My grandmother made the most delicious fruit pies: plums, blackberries, apples, peaches; she would use whatever was in season and the aromas would fill our home as well as our neighbours’.
This strawberry and apple crumble recipe is paleo friendly and contains no grains, refined sugars or dairy, but as many of the ingredients still contain natural sugars (dates, fruit, coconut), I would recommend saving it for special occasions or weekends. It’s still a treat!
Cooking notes: I used small individual ramekins but you can easily use one baking dish and serve it as a whole pie.
Check out this roundup for more paleo apple crisp and crumble recipes.
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Ingredients
For the filling
- 15 strawberries diced
- 3.5 large Pink Lady apples or Granny Smith, peeled, cored and cut into cubes
- 1 vanilla bean seeds scooped out or 1 tablespoon vanilla extract
- 1/4 teaspoon cinnamon powder
- Pinch nutmeg powder
- 1 tablespoon ghee or coconut oil
For the crumble
- 1 cup macadamia nuts or other preferred nuts
- 4 dates such as Medjool (pips out)
- 1 cup coconut flour
- 1/2 cup shredded coconut
- 3.5 tablespoons coconut oil
Instructions
- Make the filling first.Heat ghee or coconut oil in a medium saucepan. Add all filling ingredients to the pot, stir and bring to a boil. Turn the heat to low and simmer for 20-25 minutes or until apples have softened and the mixture has thickened and caramelised slightly.
- Half way through cooking the apple and strawberries, pre-heat the oven on 160 C / 320 F.
- Make the crumble.Using a food processor, grind macadamia nuts and dates into small crumbs. Add coconut flour and coconut oil and process into moist crumbly mixture. Add shredded coconut and pulse together until well incorporated. Set aside.
- Assemble the crumble pies.Divide the apple and strawberry filling between four small baking dishes and top with 1½-cm thick layer of the crumble mixture. Bake in the oven, middle shelf, for 15-18 minutes, or until the top brows and becomes crispy.
you have made my day. With apple season coming my wife asked about crumble and now I have an answer.
Is that 1/2 cup orange juice?
Hi, it’s juice from 1/2 orange (medium-late size fruit). I’ll update the recipe so it’s clearer.
Thanks
Hey, where do you get coconut flour from. I’ve searched high and low around my local area and have come up short. The only place I’ve seen it is online.
Hey Megan, I usually get it from a health food store. I’m in Sydney and Dr.Earth in Newtown and Bondi Junction have it. You can probably order it online as well.
Excellent! Thanks. At least I know it’s somewhere. I’ve had a look through some health food stores in the CBD to no avail. I’m just going to order it online and make this and die a happy woman.
Can I use regular butter or does it need to be clarified?
Absolutely! Ghee is for those that don’t tolerate any traces of dairy. Butter is perfectly fine for most.
Will try this recipe in a couple of days. Looks really good.
We tried this recipe, but the topping (and I suspect it’s the huge amount of coconut flour) was extremely cakie and dry to eat. It had also absorbed a lot of the liquid from the filling. The topping and hence the top half was almost inedible. The filling was great on its own, but it was a shame to blow so many expensive things in the topping that didn’t work out.