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Blueberry Violet Apple Crumble
Our gluten- free Blueberry Violet Apple Crumble is a wonderfully intriguing addition to the Thanksgiving dessert table.
Apples are lightly sweetened with our low-sugar Blueberry Violet Jam with the addition of cardamom adding a floral, citrus note. The flavorful hazelnut crumble topping adds a delightful gluten- free crunchy texture.
Always a hit!
Ingredients:
- 4 large apples, peeled, cored, and sliced.
- 1 jar of Coco Fine Foods Blueberry Violet jam (8 oz)
- 1 tsp crushed Coco Fine Foods Cardamom
- 1 cup hazelnuts, roughly chopped
- 1/2 cup almond meal
- 1/4 cup unsalted butter or coconut oil, melted
- 1/4 cup agave syrup or raw cane sugar
- 1/2 cup rolled oats
- A pinch of salt
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, toss the apple slices with ground cardamom and coat evenly with the blueberry violet jam.
3. Transfer the apple mixture into a greased baking dish.
4. For the topping, combine hazelnuts, almond meal, rolled oats, melted butter, agave syrup, and a pinch of salt. Mix until crumbly.
5. Sprinkle the nut mixture over the apples, ensuring an even layer.
6. Bake for 30-35 minutes, or until the topping is golden and the apples are tender.
7. Let cool slightly before serving.
Serve warm with a scoop of your favorite ice cream or a dollop of whipped cream for luxurious decadence!
Serves 4
Enjoy every fragrant and flavorful bite!
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