Autumn: grain free Walnut Crumble

Autumn: grain free Walnut Crumble

As promised : Apple Berry Walnut Crumble Recipe


I received a box of gorgeous apples from my Mother-in-law's apple tree, so now I needed to find a way to use them before they started to spoil. 
Here is just one of the ways I transformed the mighty apple:

The Apple Berry Walnut Crumble.
This was quite a tart crumble so feel free to either add more honey (note the carbs increase considerably if you do this....) or use strawberries in the mix.

3 cups frozen berries (I used mixed berries)
2 cups of sliced fresh apple (peeled)
1 tsp coconut flour
3 Tbl fresh lemon juice
1 Tbl honey
1 tsp vanilla extract
½ tsp ground cinnamon

⅔ cup walnuts (pulsed into a crumb)
1 Tbl of ground linseed (flaxseed)
¾ cup ground almond flour
1 Tbl of coconut flour
1 tsp ground cinnamon
¼ tsp salt
1 Tbl honey
25g butter, chilled and cut into small pieces
2 teaspoons vanilla extract

Preheat oven to 180 deg.C
Lightly grease deep baking dish with butter
Combine the berries and apples in a large bowl
Sprinkle coconut flour evenly over the berries, add lemon juice, honey, vanilla extract, and ground cinnamon.
Mix very well, then transfer to the baking dish and set aside.
Gently pulse the walnuts in your food processor, until you get the texture of coarse sand.
Add ground linseed, almond flour, coconut flour, ground cinnamon, salt and pulse for a few times.
Add in the pieces of chilled butter, honey and vanilla extract and pulse until you get a crumbly mixture.
Sprinkle the crumbly mixture evenly over the apple berry mixture in the dish, making sure to cover as much of the berry mixture as possible.
Bake until the juices are bubbling and the crumble is slightly browned on top (around 40 minutes)
Transfer to a wire rack and let cool for 15 minutes before serving.
Serve warm or at room temperature with double thick cream or clotted cream. YUM!

Note: this recipe has been adapted from


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