Blueberry and Apple Crumble with Pecan topping

July 08, 2021

We have been so excited to use our new Pecan Flour in a number of dishes both sweet and savoury. Knowing that its nutty caramel flavour would pair beautifully with blueberry and apple we thought this would be a delicious recipe. Adding pecan oil to the crumble topping also enhanced the indulgent buttery crumb. Perfect for a cold winters evening! You can also substitute the dairy ingredients for dairy-free options if you want to make this dish vegan.

This Crumble is:

Gluten Free (if you use gluten free oats)
Rich in protein, fibre, essential fatty acids, vitamins and minerals
Simple to make!

You'll need:

For the filling:

3 cups of blueberries (fresh or frozen)
4 medium sized apples
1 tsp cinnamon
1/2 tsp ground ginger
2 TBSP cornflour
Juice and zest of 1 small lemon
1/4 cup of maple syrup/melted honey/brown sugar

For the crumble:

1 cup of oats
1/2 cup pecan flour or your favourite Pepo Farms flour alternative
1/2 cup of roughly chopped nuts (walnuts/pecan/hazelnuts etc)
1/3 cup brown sugar
2 TBSP melted butter or melted coconut oil
2TBSP pecan oil
1/4 teaspoon fine salt
3 TBSP plain Greek yoghurt or coconut yoghurt

Method:

Preheat an oven to 180C
In a 33cm x 23cm baking dish add all the filling ingredients and mix well to ensure an even coat of cornflour, spices and syrup over the fruit
Bake in the oven for 15 mins whilst you prepare the topping
In a medium sized mixing bowl mix all the crumble ingredients together until well incorporated
Carefully remove the dish from the oven. Using a large kitchen spoon dollop spoonful's of the topping onto the fruit as evenly as possible
Bake for an additional 20-25mins until the crumble is a golden brown and filling bubbling underneath.
Remove from oven and let stand for 10mins to cool before serving

Perfect with a generous dollop of coconut yoghurt, Greek yoghurt or ice cream. Enjoy!