Hello friend! The holiday season is upon us and that means it’s time to bust out the elastic waistbands and indulge in all manner of foods that leave us feeling bloated, sick, and fat. Or does it? I bet you didn’t realize you can make delicious holiday classics super healthy and way less likely to make you fat (well as long as you don’t eat the whole pan!) with just a few simple tweaks. Today I’m going to share a recipe for my grain-free, anti-inflammatory, deliciously satisfying Sweet Potato Apple Crumble.
This dish has all the sweetness we want out of a dessert, but promotes blood sugar balance thanks to the topping that is made from walnuts, pecans, almonds, and high fibre coconut flour as opposed to inflammatory grains that leave us with red skin and thickening middles.
By using naturally sweet fruits such as apple and sweet potato (not a fruit, but sweet like one!) that are also high in fibre and low on the glycemic index we can feel like we’re indulging without all the crappy side effects, which is a major win in my books!
I’ve also included blood-sugar balancing spices such as cinnamon and anti-inflammatory goodies like ginger to promote a balanced immune system and promote our health through the holidays.
Finally, we’re adding some potent fat-burning potential with the delicious coconut oil we use to make our topping crumbly and decadent.
Wouldn’t you much rather show your family and friends how much you love them by making a dessert that leaves them satisfied, happy, and a little healthier with every bit?
Sweet Potato Apple Crumble
Ingredients
Topping
- 6 cups diced apples
- 2 cups diced sweet potato
- 2 tsp. ginger
- 1 tbsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. allspice
- ¼ tsp. cardamom
- 3 tsp. vanilla
Crumble
- ½ cup coconut flour
- ½ cup walnuts, ground
- 1 cup almonds, ground
- 1 cup pecans ground
- 2 tsp. ginger
- 2 tsp. cinnamon
- ¼ tsp. cardamom
- ½ cup coconut palm sugar
- ¼ tsp. sea salt
- ½ cup + 1 tbsp. coconut oil
- 2 tsp. vanilla
Directions
- Preheat oven to 350F.
- Grease a 12×6 baking dish with coconut oil.
- In a mixing bowl combine apple and sweet potato together.
- In a small bowl stir together all spices from topping ingredient listing until combined.
- Toss apples and sweet potatoes in spices until fully coated then press into the baking dish.
- In a mixing bowl combine coconut flour to sea salt together.
- Add coconut oil and vanilla then massage with your hands until oil is fully incorporated and the mixture sticks slightly when compressed.
- Press topping mixture onto fruit layer, firmly pressing down.
- Place in oven for 45 to 50 minutes until fruit is softened and topping is toasted browner around the edges.
- Remove from oven, let cool, and top with coconut milk whipped cream.
Well that’s our love-filled, nourishingly delicious recipe for this week friend! I hope you enjoy preparing it for your family and sharing it over the holiday season. Don’t forget to join the supportive Fully Nourished Community where we share our struggles, our successes, our fears, new recipes, and all those things that make life deliciously amazing. Until next time!
Cait xo
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