Smart Sweet: Apple Coconut Crumble

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This is a yummy, dairy and gluten- free dessert that is a healthier way to enjoy an old classic favourite! Put a healthy spin on your dessert tonight and your whole family will enjoy it (mine loved it!).

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  • 6 – 8 apples (approx. 1 kg)
  • 1 1/2 cups (350 ml) of water
  • 1 tsp vanilla extract, or 1 vanilla bean
  • 1/2 tsp cinnamon

    Custard ingredients:

  • 2 cups (500 ml) of almond milk
  • 3 tbsp of arrowroot (or use gluten-free vegan natural custard powder like I did! You can also use tapioca.)
  • 3 tbsp of coconut sugar
  • 1 tsp vanilla extract

    Crumble Ingredients:

  • 1 1/2 cups (160 g) almond meal
  • 1 cup (218 g)  macadamias (halved)
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3/4 cup (170 g) of coconut sugar
  • 1/2 cup (125 oz) coconut oil (softened slightly)
  • 2 tbsp arrowroot (or use gluten- free vegan natural custard powder like I did! You can also use tapioca.)
  • 1 cup (140 g). fresh or frozen blueberries


  1. Preheat oven to 350 F/180 C.
  2. Wash and remove the apple core and cut into wedges with the skin left on (optional).
  3. Place the apples into a large saucepan with water, vanilla and cinnamon and cook over medium to low heat for about 20 – 30 minutes, stirring occasionally until the apples have completely softened. Cover for half of the cooking time.
  4. To make the custard: Mix the arrowroot or custard powder, coconut sugar and 3 tablespoons of water in a saucepan until smooth on medium to high heat, then slowly add the almond milk while stirring until it boils. Then reduce the heat and let it simmer for 1 minute. Then remove from heat and let it stand, this will thicken the custard.
  5. To make crumble:  Combine almond meal, macadamias, cinnamon, nutmeg, arrowroot or custard powder and coconut sugar in a bowl. Stir to combine. Add coconut oil using your fingertips, rub into dry ingredients until mixture resembles coarse breadcrumbs.
  6. To ensemble crumble: Place apples into a heatproof 6 – 8 cup pie dish or 6 – 8 individual ramekins, add blueberries, pour custard over the apples then scatter crumble over custard.
  7. Bake for 40 minutes or until golden. Serve warm with coconut yogurt or coconut ice cream. Note: You can omit the custard if you wish.


  • Apples – peaches, pears
  • Almond meal – cashew meal, macadamia meal
  • Coconut sugar – maple syrup but it may make the crumble more wet (I haven’t tested this)
  • Nutrition per serving:
  • Calories490
  • Fat31g
  • Saturated Fat12g
  • Cholesterol0mg
  • Sodium45mg
  • Carbohydrates54g
  • Fiber7g
  • Sugars40g
  • Protein 6g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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