Apple & Pear Crumble
Updated: Jan 6, 2020
For the month of November, I'm kicking off a new Holiday Recipe Series to get you set for the plethora of potlucks that will be coming your way in November and December!
Today, I'm sharing a dessert! This is the first dessert I've shared on the blog, so it makes it extra special. Plus, with using cassava flour as the main ingredient, this dish stays grain free and allergy friendly!
Never heard of cassava flour? It's a grain-free flour alternative that is fairly simple to use 1-1 in recipes that call for regular flour. It's made from the yuca root. You can find it at most stores with a health foods section or online here.
Apple & Pear Crumble
Ingredients:
3 Granny Smith Apples
3 Pears
1 cup Coconut Sugar, divided (or less if you don't like sweet desserts)
1 cup + 2 Tbsp Cassava Flour
1/2 cup Coconut Oil (solid)
1/2 Tsp Cinnamon
1/4 cup Fresh Squeezed Orange or Lemon Juice
Directions:
Preheat the oven to 375 degrees; grease a 9x9" baking dish or large round baking dish with coconut oil
Cut the fruit into 3/4" pieces (bite sized) with the skin on
Place the fruit in a large bowl and add 1/2 cup of the coconut sugar (less if you don't like things sweet; I usually do 1/4 cup or less), 2 Tbsp Cassava Flour, cinnamon, and orange or lemon juice. Mix evenly and place in the baking dish
In a separate bowl, add the rest of the coconut sugar and cassava flour. Mix well
Add in the coconut oil to the flour/sugar mixture and use a fork to mix well so that the mixture starts to resemble a crumble topping. Use more or less flour or oil as needed to get this texture (this can also be easily doubled if you want more topping!).
Spoon the crumble mixture over top of the fruit and bake until the fruit is tender and the crumble is lightly browned, about 40-45 minutes
Don't have or want to use cassava flour? I'd recommend trying almond flour. I don't tolerate nuts, so I haven't tried almond flour, but it should work just as well.
Don't like pears? Double the apples!
Enjoy!
xoxo Olivia
