Blackberry Apple Crumble (AIP, Paleo, Vegan)

blackberry apple crumble, fall colours

Apples may be available all year round in the northern hemisphere, but they are simply the best (in flavour and nutrient content) during their peak in autumn – approximately August to November. Blackberries also appear around August, and have a short growing season, so it is great to stock up and preserve some of those luscious berries for the winter. Being an invasive species here, the berries in this gorgeous Blackberry Apple Crumble were easily foraged locally in and around my city, but they can also be found at farmers’ markets and grocery stores throughout their short season.

blackberry apple crumble, fall colours

Apples from an Eastern Perspective
The familiar apple is considered a healthy food in Western culture due to their high vitamin C, fibre and water content, but the East takes it a little further. In Ayurveda teachings, apples are considered to be sweet, astringent and cooling to the body (great for Pitta-types – you can find your dosha here!).

Similarly, in Traditional Chinese Medicine, apples are Yin in nature – sweet, sour and astringent. They are helpful in cooling heat symptoms and moistening dryness. Apples help the liver process proteins and fats, soften gallstones, and, being an Autumn (metal element) food, they aid the lungs through their moistening, cleansing, strengthening and decongesting nature. Apple pectin may even bind harmful radiation in the body.

Apples pair well with autumn berries for optimal digestion – so while I don’t recommend gorging on this crumble by any means, it does have a few things going for it, right?

Bonus – those with histamine intolerance may find they can tolerate fruit such as apples best when they are fresh and in season! Cooking may also help reduce high histamine contents.

Quintessentially Autumn
Fruit crumbles are an easy way to enjoy your harvest spoils in or out of season, as they work very well with frozen fruit when you no longer have fresh. You can also use absolutely any seasonal fruit you love – peaches, pears, and plums, oh my!

I love the rustic simplicity of a warm, slightly spicy blackberry apple crumble that is easily prepared in minutes! (Hint – this pairs delightfully with my Autumn Spiced Coffee!)

blackberry apple crisp with green linens

Blackberry Apple Crumble (serves 6-8)
2 c. fresh or defrosted blackberries
3 c. chopped apple, skin on or off (4 medium apples)
½ Tbsp tapioca or arrowroot starch
2 tsp cinnamon, divided in half
1/2 tsp ginger
½ c. tigernut flour
¼ c. tapioca starch
¾ c. shredded coconut (or 1/3 c. hemp seeds*)
pinch salt
1/3 c. extra virgin olive oil
1 Tbsp dark maple syrup (optional)

Preheat oven to 350F.
Add berries and chopped apples to an 8×8 baking dish, and add ½ Tbsp starch and 1 tsp cinnamon. Mix to incorporate into fruit.
In a separate bowl, mix rest of cinnamon with remaining dry ingredients.
Mix in olive oil and syrup until you have a softly mould-able, but crumbly texture. Sprinkle mixture over fruit and pat down firmly.
Bake at 350F for 20-30 minutes, or until topping is golden and crispy, and a fork easily inserts into the apples.

*NB: to make this crumble coconut-free, try using the hemp seeds as suggested, or for strict AIP, try some tigernut flakes. Tigernuts are super high in fibre, and have a slightly sweet, nutty flavour and texture.

blackberry apple crumble, rectangular

9 thoughts on “Blackberry Apple Crumble (AIP, Paleo, Vegan)

    1. Sounds delicious! Depends how sweet you want it and how much rhubarb you want to other fruit. If you put the rhubarb in raw, you could about a Tbsp of honey or syrup, or you can leave it sweetened only by the fruits you use and get a little more tang! Let me know how it goes! You just gave me a great idea for dessert tonight!

    2. Just wanted to add that I did make this with half rhubarb and half frozen mixed berries. It was delicious and I did NOT increase the maple syrup. In fact, I love crumbs so did 1 1/2 times the recipe for that without adding any more than the 1 Tbsp maple syrup. But then, I don’t mind things on the sour side. It was DELICOUS!

  1. Wow! Can’t wait to make This! Would it be possible to add Pinterest buttons? Your blog will be a favorite, I know it! I’ve been on strict AIP for 4 months and as my strength increases I look forward to try out new recipes! Thank you for sharing your kitchen treasures with us! ♥

    1. Thank you so much! I will see what I can do about the pinterest buttons 😊 in the meantime, you can add a pinterest button to your browser, then right click on the photos to add!

    1. Thanks! Depending on where you are, you should be able to find it in healthfood stores or larger chains, or online. I have a hyperlink to one brand (Eco Ideas) in the ingredients list, or there is also Organic Gemini (available around the states or in places like Superstore). You can also sub equal amounts coconut and tapioca starch if you are fine with coconut, or try almond flour if you aren’t strict AIP 🙂

  2. I’m already eating this beautiful dish in my mind Em! I can’t wait to make it. And I will definitely be opting in for that delicious maple. That’s a must in my house haha. Thank you so much for sharing such a marvelous recipe <3.

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