Apple-Blueberry Crumble

vegan, gluten-free, soy-free, refined sugar-free (potentially)

Adapted from a recipe in Moosewood Restaurant Cooking for Health

This is one of my favorite desserts. It's easy to throw together, adaptable for more restrictive diets (gluten-free and soy-free as is and easy to make refined sugar-free), and healthy enough to eat leftovers for breakfast! Use fruits that are in season or frozen fruits any time of the year.

Serves: 8 / Prep time: 15 min / Total time: 65 min

Ingredients:​
​Fruit Filling:

• 3 cups sliced apples*
• 3 cups fresh or frozen blueberries (no need to defrost)**
• 1 tsp (3 g) ground cinnamon
• 1 Tablespoon (7 g) cornstarch
• 1/3 cup (113 g) pure maple syrup OR one of the following sweeteners: 1/4 cup (50 g) brown sugar, 1/3 cup (80 g) thawed frozen apple juice concentrate, or 1/4 tsp powdered stevia

Crumble Topping:

• 1/2 cup (45 g) rolled oats
• 1/2 cup (80 g) whole-grain cornmeal
• 1/2 cup (65 g) chopped walnuts or pecans 
• 1/4 cup (50 g) brown sugar OR one of the following sweeteners: 1/3 cup (113 g) maple syrup (my personal favorite), 1/3 cup (80 g) thawed frozen apple juice concentrate, or 1/4 tsp powdered stevia
• 1 teaspoon (3 g) ground cinnamon
• 1/4 teaspoon (1.5 g) salt
• 1/4 cup (55 g) vegetable oil

Directions:

1. Preheat oven to 375 degrees F. In a bowl, stir together the apple slices, blueberries, cinnamon, cornstarch, and maple syrup. Spread into an unoiled glass or ceramic 7 x 11 inch baking dish or a 9 inch square baking dish. Bake until bubbling, about 30 minutes.
2. While the fruit bakes, make the crumble topping - 
   In a bowl, combine the oats, cornmeal, chopped nuts, brown sugar (or alternative sweetener), cinnamon, and salt.  Add the oil and stir until well mixed.
3. When the fruit has baked for 30 minutes, remove it from the oven.   Stir the fruit to settle it into the dish a little, top with the crumble mixture***, and return it to the oven for 15 to 20 minutes, until the fruit looks thick and the topping has crisped and browned.
4. Serve warm or at room temperature.
   

*If using organic apples, leave the peels on for added texture and nutrition!
​**Use whatever berries you have. I love using frozen blueberries, which are available at a reasonable price all year and make a lovely purple syrup in the filling mixture.
***If you use maple syrup in the topping, it may seem too running as you spread it onto the fruit, but don't worry! After it bakes, the topping will still harden slightly and will have plenty of texture from the cornmeal.

Filling ingredients: apple slices and frozen blueberries mixed with cornstarch, cinnamon, and maple syrup

Shown here is a double batch in a large casserole dish - perfect for bringing to a potluck!