Blackberry Apple Crumble

Prep Time
15 mins

Cook Time
15 mins

Serves
4

INGREDIENTS

Crumble Topping

1/3 cup old-fashioned oats

2 tablespoons gluten-free 1-to-1 flour

2 tablespoons butter, melted

1 tablespoon honey

1 teaspoon ground cinnamon

Pinch salt

Filling

6 ounces blackberries (1 small package)

1 apple, cored and sliced

3 tablespoons water

3 tablespoons light brown sugar

1/4 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1 tablespoon cornstarch

DIRECTIONS

1. Preheat oven to 375°F. Line a sheet pan with parchment paper.

2. In a mixing bowl, fold together all crumble topping ingredients. Crumble over the prepared sheet pan.

3. Bake 10 minutes. Carefully flip the crumbles and bake for an additional 4 minutes, until golden brown. Crumble will crisp up as it cools.

4. Meanwhile, stir all filling ingredients, except cornstarch, in a medium sauce pot over medium heat.

5. Bring up to a simmer, cover, and let cook 5 minutes.

6. Whisk cornstarch into 1 tablespoon of water and stir into the simmering filling. Stirring constantly, cook uncovered 5–7 minutes, just until mixture is very thick and apples are tender.

7. Serve the cooked filling in small bowls topped with an equal amount of the baked crumble.

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Mona’s Tips: Blueberries or raspberries can be used in place of the blackberries. I recommend not using strawberries, as they release far more water when cooked.

Ingredient Insider: Blackberries are great pre-biotics that are extremely high in fiber (7g per cup). They are also a great source of vitamin C, vitamin K, and antioxidants that may help with brain health.

Calories per serving: 185 ∙ Fat: 6.5g ∙ Net Carbs: 28g ∙ Fiber: 4.5g ∙ Sugars: 18g ∙ Protein: 2g