Apple Butternut Squash Crumble
Healthy, because
Even smarter
This recipe is a healthier twist on a classic crumble because it uses natural sweeteners like coconut blossom sugar, which has a lower glycemic index compared to refined sugar. The whole wheat flour and ground almonds add fiber and nutrients, while the coconut oil provides healthy fats. Plus, the addition of apples and butternut squash boosts the dish with vitamins, antioxidants, and natural sweetness, making it a nutrient-packed dessert that’s both wholesome and delicious.
To make this recipe even healthier, you can replace the coconut blossom sugar with a zero-calorie natural sweetener like stevia or monk fruit. Swap the whole wheat flour for almond or oat flour to make it gluten-free and add more fiber. For extra nutrition, include a handful of chopped nuts or seeds in the crumble topping. Lastly, use unsweetened applesauce instead of coconut oil to reduce the fat content while keeping the crumble moist and delicious!
Ingredients
- Ingredients
- 4 medium Apple
- 1 ¾ Squash (diced)
- 1 lemon (organic)
- ½ cup coconut sugar
- ½ tsp cinnamon
- ½ cup Coconut oil
- 1 ¼ Whole wheat flour
- 1 cup Almond flour
Preparation steps
Prepare the filling: Peel the apples, quarter them, remove the core, and dice the flesh into small cubes. Peel the butternut squash, quarter it, remove the seeds, and dice the flesh into small cubes. Halve the lemon and squeeze out the juice. Mix the apple cubes with the lemon juice, coconut blossom sugar, and cinnamon. Spread the apple mixture evenly in a baking dish.
Make the crumble topping: Combine the flour, ground almonds, the remaining coconut blossom sugar, and coconut oil. Mix until crumbly, then spread the crumble topping over the apple mixture.
Bake the crumble at 350 degrees fahrenheit for 25-30 minutes.
