The other day, I picked up a huge container of Honeycrisp apples, and another huge container of blueberries. I brought them home and browsed through cookbooks, looking for something good to do with apples and blueberries. In Moosewood Restaurant Cooking For Health I found a recipe for an apple-blueberry crumble. It had oats in it, so I converted it to be oat-free. Then I made a frozen-banana vegan ice cream recipe to serve on top of it, with a trace of cardamom. The result was gorgeous and delicious!

The perfect bananas for this recipe are very ripe but not overripe. They should have brown freckles but the skin should not yet be solidly brown. Peel them, break into chunks, and freeze.

Print Recipe

Apple-Blueberry Crumble with Cardamom Ice Cream

This gluten-free vegan apple-blueberry crumble with banana ice cream is healthy, beautiful, and delicious!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: American

Servings: 4 -6 servings

Author: Valerie Mates

Ingredients

Fruit Filling:

• 3 cups sliced apples
• 3 cups fresh or frozen blueberries
• 1 teaspoon ground cinnamon
• 2 teaspoons potato starch or 1 tablespoon cornstarch
• 1/3 cup applesauce

Crumble Topping:

• 2 tablespoons quinoa flour or other gluten-free flour
• 2 tablespoons teff flour or other gluten-free flour
• 1/2 cup cornmeal
• 1/2 cup chopped pecans or walnuts
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/4 cup canola oil

Ice Cream:

• 3 ripe bananas peeled, broken into chunks, and frozen
• 2 teaspoons vanilla extract
• pinch of cardamom about 1/32 teaspoon

Instructions

• Preheat the oven to 375 degrees.
• Put the fruit filling ingredients into an ungreased 8 or 9 inch square pan.
• Bake for 30 minutes.
• While the fruit bakes, combine the crumble topping ingredients in a bowl.
• When the fruit has baked for 30 minutes, remove from oven. Stir it well.
• Break the crumble topping into small crumbs, about the size of grains of rice, and sprinkle them all over the fruit.
• Return the crumble to the oven and bake for 15 minutes.
• While the crumble bakes, put all of the ice cream ingredients into a food processor. Blend until smooth.
• Serve scoops of cold ice cream on top of the hot crumble. Delicious!

I submitted this recipe to the Virtual Vegan Linky Potluck.

In last week’s potluck, my recipe for Chocolate Nanaimo Pumpkin Pie was an editor’s pick – neat!!