While berry season is winding down and apple season is just picking up, now is the best time of year to enjoy this exquisite combination of summer liveliness and kindling fall.
Raspberries have a special place in my heart. My mom grows raspberries and has for as long as I can remember.
My childhood memories are woven amidst thorny brambles of raspberry plants, tiger lilies and honeysuckle. I loved helping her pick berries; loved the way they kind of slide off the little off-white bud, making that cove in the middle of the berry.
Raspberry bushes grow like crazy and Mom started making jam out of her homegrown berries to preserve her harvest and giving them out as Christmas presents. The whole house filled with the tart, bright and sweet smell of my favorite berry for a few weeks a year. Nothing takes me back to the feeling of encompassing security and love like raspberries.
The blood-red fruit supplies 54% of your daily recommended vitamin C, 41% of magnesium, and 12% of your vitamin K intake. They’re also a significant source of folate, vitamin E, iron, fiber and a range of antioxidants and other essential minerals.
The benefits add up to a healthier heart and eyes, lower cancer risk and healthy digestion.
Apples share a lot of these attributes, but also claim antioxidants specific to protecting brain cells from degeneration. So they strengthen your body and your mind.
Don’t worry, I’m not going to spin some version of the “keeps the doctor away” verbiage. Apples are really good for you. We’ll leave it at that.
The real magic of this recipe is that, although it’s super beautiful and scrumptious, it takes almost no time or effort.
I added a bit of tapioca starch to thicken the filling, and added just a little lemon juice and Nu Naturals Vanilla Stevia for sweetness. I actually think you could make it without the stevia. The fruit is sweet on its own. But I added a bit for Nick. He’s more tart-sensitive than I am.
Literally all you have to do mix the fruit filling on one bowl, the almond flour mixture in another, and then sprinkle the topping over the filing and bake for 15 minutes tops – just enough time for the fruit to cook down and the topping to toast.
I also added a touch of alcohol-free maple flavoring, which you could also go without, but it does add a nice autumnal glow and buttery flavor.
A word of warning: this goes down easy. Keep in mind that it has two cups of fruit and stick to the recommended 4 separate servings so you don’t overdo the sugar.
What’s your favorite fruit?
Are you ready for fall yet? Let me know!
- For Crumble Topping
- 1 Cup almond flour
- ¼ tsp sea salt
- 1 Tbs coconut oil
- 1 Tbs melted ghee
- ½ Tbs lemon juice
- ½ tsp alcohol-free maple flavoring
- 5 drops Nu NAturals Vanilla Stevia
- For Fruit Filling
- 1 Tbs tapioca starch
- 1 Cup raspberries
- 1 cup sliced granny smith apple
- ½ tsp maple flavor
- ½ tsp lemon juice
- 5 drops Nu Naturals Vanilla Stevia
- Preheat the oven to 350 degrees F.
- Chop the apple.
- Combine the filling ingredients in one bowl. The raspberries will be smashed. This is fine.
- Combine the crumble ingredients another bowl.
- Pour the filling into a baking dish.
- Crumble the topping over the filling.
- Bake for 10 minutes or until the topping is just slightly browning