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!
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.
Nutrition
Calories: 698kcal | Carbohydrates: 63g | Protein: 8g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 22g | Cholesterol: 10mg | Sodium: 97mg | Potassium: 485mg | Fiber: 20g | Sugar: 35g | Vitamin A: 112IU | Vitamin C: 36mg | Calcium: 53mg | Iron: 3mg
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