Happy Mothers Day to all the wonderful mothers out there! Hopefully you got to spend some of the day with your family. It can be so hard when the people you love are spread across a country, or even different countries.
I really felt that way this year. My sister just had beautiful baby and I wished I could have celebrated today with her. Unfortunately, Canada is a very big country and it was impossible to see her. All the same, I am so happy for her and her husband’s new family addition. I know he is loved greatly.
This Mothers Day I went to brunch with my mom, gave her some beautiful tulips and then we took a walk around a very scenic part of Nova Scotia. The look-offs around the water are so incredible, it makes me incredibly thankful to live in a place where I am so close to nature. These beautiful, historic hiking trails are in our backyard and it’s so easy to take them for granted.
Apple crumble is one of my favourite desserts of all time. I love everything about it! The crunch and the soft, warm apples and (of course!) who doesn’t LOVE pairing any dessert with ice cream! This ice cream is just bananas blended with a bit of almond milk and vanilla powder. So simple and so delicious.
I wanted to give a twist to my normal variation which is why I also added pear, coconut and cardamom. My biggest goal for this dessert was to use as little sugar as possible. How could I make it sweet without going overboard on the sugar? Medjool dates were the answer! (Aren’t Medjool dates always the answer though?)
Try this recipe out and don’t be scared to experiment! Apple crumble is so versatile. The possiblities are endless. Let me know what you think by commenting below and thank you for visiting my site!
- 2 Bartlet pears, 2 jazz apples (about 2 pounds)
- 3–4 large Medjool dates or 1/2 cup raisins
- 1/4 tsp ground cardamom (optional)
- 1/2 tsp cinnamon
- 2 tbsp sucanat
- 4 tbsp maple syrup
- 1 tbsp coconut oil, melted
- tbsp lemon juice
- 1 tbsp maca powder (optional)
- 1/2 tsp vanilla powder
- 1 cup gluten free oats
- 1/2 cup almond meal
- 1/2 cup almonds, chopped
- 3 tbsp of coconut flakes
- 2 tbsp maple syrup
- 1/4 tsp vanilla extract (optional)
- pinch of salt
- Preheat oven to 400º F.
- In a large bowl, combine all the ingredients for the filling. Mix well until apples and pears are evenly coated.
- Pour mixture into casserole dish and set aside.
- In the same bowl used for the filling, put in all of the ingredients to make the crumble topping. Mix well until evenly coated.
- Pour mixture on top of the filling. Take a piece of aluminum foil and cover the casserole dish. Poke a few air holes and place on the middle rack of your oven.
- Allow to cook for about 30 minutes covered and then cook uncovered for 15 minutes more until crisp on the top.
- Enjoy hot or leave to cool and put in the fridge. Will keep up to 5 days in the fridge.
Note: For a paleo or grain free option, omit the oats and add an extra 1/2 cup of chopped almonds and 1/2 cup of almond meal. It’s still equally as satisfying!