Gluten-Free Cardamom + Hazelnut Fruit Crumble
Looking for a gluten-free dessert with elevated ingredients? Search no further! This recipe was a crowd-pleaser at my house (and actually worked great as a compote in breakfast parfaits and after-school snack).
Feel free to adjust to your taste buds with other nut flours.
Makes 12 servings
Ingredients
For the filling
8 organic apples (I like McIntosh, Macoun, Johnagold, Golden Delicious varieties) or 8 cups of the fruit of your choice
2 teaspoons ground cinnamon
1 tablespoon arrowroot powder
For the crumble
1 ½ cups hazelnut flour
½ cup rolled gluten-free oats
¼ cup coconut sugar
⅓ teaspoon fine sea salt
1 teaspoon ground cinnamon
½ teaspoon cardamom
½ cup butter, ghee or virgin coconut oil, melted and cooled
For serving
Full-fat coconut yogurt or vanilla bean ice cream
Directions
Chop apples into 1/2 inch cubes and place in a glass microwave-safe bowl. (No peeling necessary - that’s where the fiber is!)
Add cinnamon and arrowroot flour to the chopped apples and stir.
(Optional) Microwave the apple mixture on high for 3 minutes. Stir, then microwave an additional 3 minutes.
While the apples are softening, mix the ingredients for the topping with your hands until crumbly.
Grease a 9x13-inch baking dish with butter, ghee or coconut oil. Place the apples in the baking dish and top with the crumble. Bake at 350 degrees for about 45 minutes or until golden brown. Best eaten warm with a dollop of coconut yogurt or - better - vanilla bean ice cream!
Enjoy!
