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Tuesday, October 8, 2013

Apple-Golden Berry Blend Crumble (Grain and Gluten Free)

Through a lot of trial and error, I recently came to the conclusion that items made with wheat flour were causing me to have acid reflux. After eliminating most baked goods, wheat pastas and breads from my diet, not only did the reflux disappear, but so did the joint pain I have had for years in my knees and shoulders. Score!

One day this past summer I had a big plate of pasta at a relative's home which tasted ohsogood, yet the next day my knee and shoulder joints were killing me. So now I know.

Anyway, I needed to make something for the Sangre de Cristo Livestock Growers' meeting potluck and found some canned apples in the pantry. Okay, apple crisp it was.

I'd been using almond meal as a substitute for flour when frying, so that's what I used for the topping instead of flour and oats.

Later at the Livestock Growers' meeting, a big old pan of apple crisp disappeared in no time at all and I spied someone using their finger to scoop up some of the leftovers from the corners of the pan. It's that good.

Here's the recipe. Since not all of you have canned apples in your pantry, I've used fresh ones since they're easy to find.

Apple-Golden Berry Blend Crumble (Grain and Gluten Free)
(4-6 servings)

 (for the apple layer)
2 large tart apples or 3-4 medium apples, sliced (or the equivalent in canned apples-not apple pie filling, well-drained)
1/2 cup Trader Joe's Golden Berry Blend (golden raisins, dried blueberries, dried cherries and dried cranberries or the equivalent in other dried fruits)
2 T honey
2 T lemon juice
1T arrowroot powder or substitute cornstarch
1 t cinnamon or pumpkin pie spice

(for the crumble layer)

1 cup almond flour
1/2 cup shredded unsweetened coconut
1/2 cup chopped nuts, your choice
1/4 t ground ginger
1/4 t ground nutmeg
a dry sweetener like stevia (I used maple sugar) to taste, about 1 T
1/4 cup melted coconut oil, divided

Preheat oven to 375 degrees

For the apple layer

1. Place apples and dried fruit in 2 quart baking dish. Drizzle honey and lemon juice over the top.

2. Add the arrowroot powder or cornstarch and cinnamon and toss everything together in the dish.

3. Pour 1 T of the melted coconut oil evenly over the apple mixture.

For the crumble

4. In a small bowl mix the almond flour, coconut, nuts (I used pine nuts because we are in New Mexico), ginger, nutmeg and sweetener. Pour the remaining melted coconut oil over this stuff and mix until it is crumbly.

5. Spread the crumble topping over the apple mixture. It will be a thick layer.

6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the apples are tender and the top is golden brown.

Just so you know, this makes an excellent breakfast dish, too.

Note: I love Trader Joe's, which will have all the stuff you need to make this. If you don't have a TJ's, a Sprouts market or your grocery store's healthy food section should suffice.



  1. That looks yummy. I loved breads and baked goods, but when I leave them alone, I too do much better!

  2. Made this today for an after school dinner picnic at the park with some friends and it was a hit with both the adults and the kiddos! Sooooo yummy Auntie. And so timely, one of our friends is on a dairy/grain/legume-free diet to control an autoimmune disease she has. She said this specific diet combats inflammation which validates your finding relief from your knee and shoulder pain. Thanks for posting this:~)


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