With the recipe, “crumble” is the key word. This little Paleo dessert turned out tasty but very messy. The top layer of ground almonds, coconut shavings and walnuts completely fell apart when it was time to take it out of the bread pan.
If I make this again, I think I’ll use a pie pan for ease of getting the dessert out of the pan without a lot of mess.
Like many of the Paleo recipes I’m encountering, this one has a whole lotta carbs and Points thanks to the ground almonds, coconut flakes, butter and walnuts. I’d recommend for those on Weight Watchers to skip the crumble and bake the apples, blackberries, honey and cinnamon and splurge with a dollop of whipped heavy cream for a 2-point dessert.
Apple Blackberry Crumble
Net Carbs: 17g
Weight Watchers PointsPlus: 12
- 4 apples
- 1 pint blackberries
- 1 c ground almonds
- 2 tbsp grass-fed butter
- 1 c coconut flakes
- 1 tbsp raw honey
- 1 tbsp cinnamon
- ¾ c walnuts, chopped
- Whipped heavy cream (optional)
- Preheat oven to 350 degrees.
- Slice the apples, leaving skins on and remove the cores.
- Layer the apples and blackberries in a non-stick loaf pan or a pie pan.
- Place the ground almonds and coconut in a bowl with the butter, honey and cinnamon.
- Using clean hands, rub the butter into the ground almonds and coconut until the mixture has consistency of breadcrumbs. Add the walnuts and mix together with a spoon.
- Place the crumble mixture on top of the fruit, about a 1/2-inch layer.
- Bake for 30-40 minutes until the topping is golden brown and the fruit is soft. Baking time might vary if you use a pie pan.
This recipe is from The Paleo Primer.