Go Back
Email Link
Print
Recipe Image
Smaller
Normal
Larger
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 Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
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!