Breakfasts, Desserts

Apple and blueberry crumble

March 21, 2016

Another one of my favourite desserts that I wouldn’t want to live without! I had a sunday roast this weekend and a crumble is the perfect addition, so I thought I better get in the kitchen and make a nutrient packed alternative to the typical one that I mum might try make that would be full of refined sugars!

I chose an apple and blueberry filling for a few reasons, 1. its absolutely delicious, 2. I had no rhubarb, and 3. because of all the healthy benefits of these fruits.
Apples are great for regulating your blood sugar, the fructose and antioxidant polyphenols content in apples improve the metabolic balance and slow the rate at which sugar is absorbed into the bloodstream.
Blueberries are super good for prostate health, and has a rich source of concentrated proanthocyanidin compounds which can slow the growth and spread of various cancers!

This recipe is so simple and barely contains any ingredients, so I may as well list each of their most important health benefits! If you aren’t aware, dates are good for supporting digestion, balancing blood sugar and are a rich source of potassium which helps to maintain proper muscle contractions, including those of the heart. You may have noticed that I use dates a lot in my recipes, not only is it super healthy, its also a natural sweetener and sugar alternative for cooking.

One of my favourite health benefits from oats is that they aid to soothe nerves (maybe thats why so many opt for them before a race), oats contain the alkaloid gramine which is a natural sedative which can treat depression, anxiety, and insomnia. Oats are also great for aiding digestion, diabetes and to help reduce cholesterol.

To make these super simple crumbles:

peel the skin off 4 large baking apples, before chopping into small chunks.

place the chopped apples and one cup of blueberries into a pan, along with 4 tbsp. water, 4 tbsp. date syrup, 1 tsp. cinnamon and leave to boil for 10 minutes, until it is a soft mixture.

take 3 cups of oats and mix with 5 tbsp. almond milk, and 5 tbsp. date syrup until all the oats are voted and sticky.

Place the fruit into baking dishes, then carefully place the crumble mixture on top so that all of the fruit is covered.

Bake in the oven for 15 minutes at 150 degrees until the oats are nice and golden.

I recommend serving with some coconut yogurt.

Em x




You Might Also Like

Leave a Reply

Sign up to Emily's Weekly Journal
For weekly updates, recipes and workouts - Subscribe Below
We respect your privacy.