Apple Pie Crumble

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Apple Pie Crumble
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09.02
gluten free apple pie crumble

PRAISE PRAISE that last-minute Aldi purchase a few weeks ago!

If y'all read my recent posts, you know that I collaborated with Aldi for back-to-school healthy groceries, and I am officially hooked on their incredible organic produce.

In particular, I am SMITTEN with their large bags of organic pink lady apples at a ridiculous price. Not only are they significantly less expensive than any other organic Pink Lady's I've seen, they're always in mint condition (at least, at my store). Crisp, firm and sweet, my refrigerator has been packed with these amazing apples lately!

While I love eating them straight-up or sliced with a little lemon juice and cinnamon, they also bake up beautifully. And as we head into Fall (wheeee!!!!), I find myself starting to crave warmer foods and warmer spices.

gluten free apple pie crumble

gluten free apple pie crumbleThis Apple Pie Crumble is the PERFECT way to kick off Autumn Recipe, 2019! This crumble is everything you want to wake up to—gooey apples, caramel-ly date pieces and a buttery, toasty topping. Plus, this dish offers fiber, folate, iron, vitamin B6 and healthy fats (& more!), and it's significantly lower in sugar than a traditional apple pie. Did I mention it takes a fraction of the time to throw together as well?

While I adore having this crumble first thing in the morning, it is 100% decadent-tasting enough to enjoy for dessert, preferably with a scoop of vanilla ice cream! I cannot wait to see how y'all serve yours up, so please don't forget to tag me on Instagram @lauraleabalanced #llbalanced if you do!

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TOTAL TIME :45minutes15minutes15minutes
4-6servings
INGREDIENTS
  • FILLING INGREDIENTS:
  • 4 small or 3 large organic red apples, chopped into 3/4" pieces (Approx 4-4 1/2 cups; I use Pink Lady or Honeycrisp)*
  • 6 large or 9 small medjool dates, pitted & diced into 1/4" pieces (Approx a packed 1/2 cup)
  • 3/4 teaspoon ground cinnamon
  • 2 tablespoons fresh lemon juice (Approx 1 medium lemon)
  • 1 1/2 tablespoons arrowroot starch (sub cornstarch)
  • 1/4 cup monkfruit sweetener (sub coconut sugar)
  • CRUMBLE INGREDIENTS:
  • 4 oz/ 1/2 stick unsalted, melted butter (sub melted coconut oil)
  • 1/2 cup plain/unsweetened applesauce (sub another 4 oz melted butter or coconut oil)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup blanched & fine ground almond flour
  • 1 1/2 cups rolled oats (make sure to get certified GF if needed)
  • 1/4 cup monkfruit sweetener (sub coconut sugar)
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
DIRECTIONS
  1. *try to be exacting about the apple-piece-size, because we want to make sure they’ll cook enough and evenly. Preheat oven to 325 and make sure rack is situated in the middle of the oven. Line an 8x8 or similar-sized baking dish with nonstick parchment paper, using binder clips to hold parchment to the sides.
  2. Combine all filling ingredients in a large mixing bowl and toss to coat. You may need to use your fingers to break up the date pieces so they’re dispersed throughout. Add filling to your baking dish and spread in an even layer.
  3. Using the same mixing bowl (no need to clean it!), combine all crumble ingredients and stir until evenly incorporated. Spread evenly over apple mixture.
  4. Bake crumble for 45-50 minutes, until the edges are golden-brown and apples are fork-tender. Allow to cool 15 minutes before enjoying. Leftover crumble will keep tightly sealed (once cooled completely) in the fridge for 5 days or frozen 4-6 months.
  5. CASHEW CREAM PICTURED IN IMAGES: soak 3/4 cup cashews 6-10 hours, then drain and rise. Add to a high-powered blender with 1 cup canned full-fat coconut milk, 2 tablespoons maple syrup, 1/4 teaspoon vanilla extract and pinches of salt and cinnamon. Blend until smooth and creamy, then allow to thicken at least 1 hour in the fridge before serving.
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