Monday, June 20, 2011


I have been wanting to post this recipe for about three weeks. The trouble was, every time I baked one of these delicious desserts, we devoured it so quickly that I could never get a picture of it!

5 (preferably organic) Granny Smith apples, peeled, cored and chopped into bite sized pieces
1 pint fresh blackberries
1 tablespoon lemon juice
1 tablespoon pure vanilla extract (no sugar – check the label)
2 tablespoons blanched almond flour
1 cup blanched almond flour
¼ teaspoon kosher or sea salt
¼ teaspoon baking soda
2 ½ tablespoons olive oil
Stevia or organic xylitol (from birch trees - not from corn) equivalent to 2 tablespoons of sugar

Place apples and blackberries in a large bowl
Sprinkle with lemon juice, vanilla, and 2 tablespoons blanched almond flour, tossing to incorporate all ingredients
Place apple-blackberry mixture in an 8” x 8” baking dish, and set aside
To make topping:
In a medium bowl, combine almond flour, salt, baking soda, stevia (or organic xylitol), and oil.
Crumble topping over apple-blackberry mixture.
Cover with tinfoil and bake at 350° for 60 to 75 minutes until fruit is juicy and bubbling.
Remove from oven and uncover.
If topping is lightly browned, allow to cool for 10-15 minutes.
If topping is not yet browned place in oven uncovered for 5 minutes, or until lightly browned.
Note: Remember: Lightly browned is what you're after.
Delicious warm or cold.