Apples and Blueberries under a Maple Cashew Crumble

Apples and Blueberries under a Maple Cashew Crumble

Apples and Blueberries under a Maple Cashew Crumble

Is everyone as excited about fall as I am? I was just going thru my winter/fall clothes down in storage and had this overwhelming desire to put on a sweater, wear boots, lite the fire and make soup. But alas, it’s still 20° C / 68° F outside so I’m going to have to wait a bit.

Patiently, until it rains.

Most people would consider me nuts but I’m  a true pluviophile.

I didn’t even know there was a word for rain-lovers until recently.  Who knew.

Either way I couldn’t wait any longer to make something that reminded  me of fall and cozy weather  so I made an Apple Blueberry Crumble.  A healthy one too.

BONUS: No butter and no sugar!!!

So yes, you can have this for breakfast, lunch and dinner.

I’ve used frozen blueberries like I do in all my baking since they hold their shape much better.

For the crumble I’ve used cashew nuts instead of butter and maple syrup instead of sugar. And the result is mind-blowing! I’m never doing it in an other way.

You have to soak the nuts for an hour or two, but if you don’t have time to do that, just add two tablespoons of water to the nuts before blending them, this will help them on their way.

 

Apples and Blueberries under a Maple Cashew Crumble

Apples and Blueberries under a Maple Cashew Crumble

INGREDIENTS:

  • 4 Large Apples
  • 1 cup frozen blueberries
  • 1 tbsp buckwheat flour or flour of choice
  • 1 tsp. Cinnamon
  • 1 tsp. Stevia or 1 tbsp. Maple syrup
  • 1 cup cashew nuts soaked
  • 2 tbsp. soft coconut butter
  • 2 1/2 cups oats
  • 1/2 tsp. Baking soda
  • A pinch of salt
  • 2 tsp. Vanilla
  • 1/2 cup Maple Syrup

 

Apples and Blueberries under a Maple Cashew Crumble

METHOD:

  1. Pre heat the oven to 160° C / 320° F
  2. Start by soaking the cashew nuts for about 1 to 2 hours.
  3. Put the oats, salt and baking soda in a food processor and pulse until it’s flour.
  4. Remove to a bowl.
  5. Drain and blend the cashew nuts in a food processor with the coconut oil until it’s a paste. Add a little water if necessary.
  6. Add maple syrup and vanilla.
  7. Add the oats back to the food processor and pulse to just mix.
  8. Meanwhile peel the apples, remove the cores and chop them.
  9. Place in a backing dish.
  10. Add the blueberries.
  11. Sprinkle over the flour, cinnamon and stevia.
  12. Toss to mix.
  13. Add maple syrup if using.

 

Apples and Blueberries under a Maple Cashew Crumble

Apples and Blueberries under a Maple Cashew Crumble

 

Take bits of the crumble mix and scatter over the fruit, crumbling the mix between your fingers.

Place the dish in the oven and bake for about 40 minutes or until golden brown on top. Loosely tent with foil if it gets too dark.

Remove from oven and let it rest for 5 to 10 minutes.

Serve with (half ) whipped cream.

Enjoy!

Myra XO

 

Apples and Blueberries under a Maple Cashew Crumble

Apples and Blueberries under a Maple Cashew Crumble

Apples and Blueberries under a Maple Cashew Crumble

 

Apples and Blueberries under a Maple Cashew Crumble

And remember to share 🙂

12 thoughts on “Apples and Blueberries under a Maple Cashew Crumble

    • The Cooking spoon says:

      Thank you Dolly, I am really excited about it too because I really don’t want to eat butter and with the cashewbutter instead, you really can’t tell the difference. ☺

  1. Tracey O'Brien says:

    Crumble is perhaps my favourite dessert of all time. I love to put nuts in the crumble mixture but I confess I always use butter. But this looks so delicious, Myra. I can’t wait to try it. I adore cashew nuts and maple syrup so I know it’s going to taste fantastic. What a fabulous recipe. Thanks, Myra!

    • The Cooking spoon says:

      Thank you so much Tracey, I always feel so guilty when I consume butter so I did some brainstorming and came up with the cashew nuts. You can’t really taste cashews so it not over nutty LOL 😊

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