Apple Crumble with Coconut and Almond Flour by Paleo with Mrs P.

Apple Crumble with Coconut and Almond Flour by Paleo with Mrs P.

By Emma Porter Published: October 23, 2014

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Serve: 4-6 Time to prepare: 30 min Time to cook: 25 min - Preparation: Easy
Free From: Gluten, Wheat, Soya, Dairy
Suitable for Diets: Coeliacs
Suitable for Lifestyles: Low carb, vegetarian, Paleo
Allergens (Contains): Eggs
Beneficial Nutrition: High protein, high fibre
Sukrin Products: Sukrin Almond Flour and Sukrin Coconut Flour

Try this gorgeous recipe by Emma from the delicious blog Paleo with Mrs P

Prep time: 15 min Cook time: 30 min. Yield: 4-6 servings


  • Apple sauce:

  • 2 cups homemade apple sauce (3 large
    Bramley apples cut in to 1/4 inch cubes)

  • 1tsp date paste (OPTIONAL)

  • 1tsp ground cinnamon

  • 1/2 tsp ginger

  • 1/2 cup water (to hand)

  • tsp coconut oil or grass-fed butter

  • Crumble topping:

  • 1/2 cup almond flour (Also suitable: almond
    meal/ ground almonds)

  • 1/3 cup coconut flour

  • 1/2 cup mixed seeds or nuts (Pulsed in a
    blender: Almonds, sunflower seeds, pumpkin
    seeds, linseed)

  • 1/4 cup coconut palm sugar

  • Handful dried cranberries (OPTIONAL)

  • 2tbsp grass-fed butter or coconut oil

  • Custard:

  • 1 tbsp raw honey

  • 400 ml almond milk (or any nut milk)

  • 4 egg yolks

  • 1 tsp vanilla essence

  • 2 tbsp tapioca flour (to thicken)


  • Preheat oven to 180°c
  • Apple Sauce: Add chopped apple to a pan over heat with a small knob of coconut oil or butter. Start to fry off and add the cinnamon, date paste and ginger and fully coat the apple, begin to add a little water at a time bringing to boil. Turn to simmer and cook until you have used all the water and your fruit is fork soft (add a sweetener – honey, coconut sugar etc if too sharp). Grease an oven proof pie dish with coconut oil or grass-fed butter. Pour the apple sauce in to the bottom and fully cover (add a handful of cranberries if desired).
  • Topping: In to a separate bowl add all the dry ingredients plus the butter or coconut oil and massage into the dry ingredients until they resemble bread crumbs. Pour over the apple mixture and smooth down, closing off any gaps.Place in to the oven for around 25 minutes until golden brown and piping hot.
  • Custard: Into a pan over medium heat place the almond milk and honey and warm up, add the whisked egg yolks, vanilla and keep whisking the mixture over heat until it begins to simmer and thicken. Add the tapioca a little at a time and continue to whisk until desired consistency. Serve immediately.