Apple-Strawberry Crumble

Did your grandma ever make you apple crumble when you were young? Can you still taste the memories?

February 17, 2017
apple strawberry crumble
Mitch Mandel

Adapted from The All-Day Fat-Burning Cookbook

Did your grandma ever make you apple crumble when you were young? Can you still taste the memories? I don't have that memory, but my wife does, and I think many others do as well. With this healthier apple and strawberry version, you can enjoy this dessert—guilt-free—on a Feast Day or Regular-Cal Day. This is a big win for me since my kryptonite is strawberry-rhubarb pie, which, as you probably know, doesn't do a body good with all that lard, sugar, and who knows what else. So yes, I created this crumble recipe for my own guilty pleasure, but I think you'll enjoy it too.

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Apple-Strawberry Crumble
(Makes 4 servings)

Ingredients:

  • 2 cups halved strawberries
  • 1 apple, cored and cubed
  • 2 Tablespoons maple syrup, divided
  • 1 Tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 cup gluten-free rolled oats
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon sea salt
  • 1/4 cup butter, melted
  • 1 can (14 ounces) coconut milk

Directions:
1. Preheat the oven to 350°F. In a large bowl, stir together the strawberries, apple, 1 tablespoon of the maple syrup, vanilla, and cinnamon. Scrape the mixture into a greased 8" x 8" baking dish.

2. In a separate bowl, mix together the oats, coconut, oil, remaining 1 tablespoon maple syrup, and salt. Add the melted butter and combine well, then sprinkle over the strawberry-apple mixture.

3. Bake until the topping is golden brown and the filling is bubbly, about 30 minutes. Let stand a few minutes, then serve in bowls and pour the coconut milk over the top.