Apple-Pomegranate Breakfast Crumble (Gluten and Grain Free!)

Apple-Pomegranate Breakfast Crisp (Grain and Gluten-Free!) -- www.PerrysPlate.com

I like it when breakfast and dessert overlap.

Crumble + yogurt = breakfast

Crumble + ice cream = dessert

That’s the kind of math my brain can handle, which makes me glad I’m married to a human calculator. He’s nice to have around when I shop. And he’s just nice to have around period.

Apple-Pomegranate Breakfast Crisp (Grain and Gluten-Free!) -- www.PerrysPlate.com

We’ve been eating a lot of pomegranates this season. My kids will sit and spoon the arils into their mouths until a giant bowl (that took me 15 minutes to fill) is empty and there are purple spots on the kitchen tile (that took me 15 minutes to mop). We need to work on pacing ourselves, I think.

Do you have a favorite way to open them? Here’s how we cut and de-seed our pomegranates. I’m too chicken to cut them in half and whack them with a spoon. (See comment above about mopping.)

Apple-Pomegranate Breakfast Crisp (Grain and Gluten-Free!) -- www.PerrysPlate.com

Pomegranate arils remind me of cranberries in flavor, so I figured they’d be good in something like this. I’ve never baked with them before and was surprised to see that they held their shape, letting out just enough juice to tint the saucy part of the crumble ever so slightly.

Remember the Spiced Pear Breakfast Crumble that I posted last year? This is similar, but uses almond meal and coconut to make it completely grain-free!

Apple-Pomegranate Breakfast Crisp (Grain and Gluten-Free!) -- www.PerrysPlate.com

I added the instructions for the Cinnamon-Vanilla Yogurt that we ate with this to the recipe. It’s also great as a fruit dip!

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Grain-Free Apple-Pomegranate Breakfast Crumble

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

For the filling:
2 large tart apples (or 3-4 small/medium ones)
1 cup pomegranate arils
2 Tablespoons honey
2 Tablespoons freshly squeezed lemon juice (1/2 a lemon will do)
1 Tablespoon arrowroot powder (see note)
1 teaspoon cinnamon

For the topping:
1 cup almond flour
1/2 cup shredded unsweetened coconut
1/2 cup chopped nuts (any kind)
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Stevia, or another dry sweetener, to taste. (Equivalent to about a Tablespoon of sugar in sweetness.)
1/4 cup melted coconut oil, divided

Directions:

Preheat oven to 375 degrees F.

Place apples and pomegranate arils in a 2 quart baking dish. Drizzle with honey and lemon juice. Sprinkle the arrowroot powder and cinnamon, and give it a stir. Pour 1 Tablespoon of the coconut oil evenly over the top.

In a small bowl, whisk together the almond flour, coconut, chopped nuts, ginger, nutmeg, and Stevia. Stir in the remaining 3 Tablespoons of coconut oil and mix well. You should have a thick, crumbly mixture. Spread it evenly over the fruit. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes or until the top is golden brown and the apples are tender.

Optional topping: Cinnamon-Vanilla Yogurt - Just mix together 1 cup of plain, whole-milk yogurt with 1-2 Tablespoons of real maple syrup, 1/4 teaspoon cinnamon, and 1/4 teaspoon vanilla extract. This is great as a fruit dip as well.

Nat's Note:
1. Arrowroot powder is a grain-free substitute for flour or cornstarch and works like a thickener. If you don't have or can't find it, either leave it out or substitute an equal amount of cornstarch or double the amount of all-purpose flour.

from Perry's Plate


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17 Responses to “Apple-Pomegranate Breakfast Crumble (Gluten and Grain Free!)”

  1. 1

    Erica Lea | Cooking for Seven — January 16, 2013 @ 11:03 am

    This sounds like an amazing power breakfast (or scrumptious dessert). I’d like to get into cooking gluten-free — just need to purchase some good flours. :)

    [Reply]

  2. 2

    Erika @ The Hopeless Housewife — January 16, 2013 @ 11:50 am

    What a gorgeous breakfast!

    [Reply]

  3. 3

    DancingMooney — January 16, 2013 @ 11:56 am

    This looks delicious Natalie!! ♥

    [Reply]

  4. 4

    Liz @ The Lemon Bowl — January 16, 2013 @ 4:04 pm

    Gorgeous recipe!! Love almond flour!

    [Reply]

  5. 5

    Megan {Country Cleaver} — January 16, 2013 @ 8:20 pm

    This is beautiful in every sense of the word! I can just taste the apple-pom mix, I have to get my mitts on some poms!

    [Reply]

  6. 6

    Joanne — January 17, 2013 @ 7:18 am

    I have some meyer lemon ice cream in the fridge and I think it would be PERFECT over this crumble! Mmmm. Pomegranates are such a favorite of mine.

    [Reply]

  7. 7

    Jill — January 17, 2013 @ 8:09 am

    Gorgeous photos! This delicious, yet healthy! I love it!

    [Reply]

  8. 8

    Katrina @ Warm Vanilla Sugar — January 17, 2013 @ 8:16 am

    Mmm looks awesome!

    [Reply]

  9. 9

    katya — January 17, 2013 @ 11:22 am

    Looks very tasty! beautiful pictures!

    [Reply]

  10. 10

    Jodi — January 17, 2013 @ 2:57 pm

    Looks yummy! I need to get some almond flour. Do you think regular flour would work? And question- where does one get almond flour that doesn’t cost a fortune?
    I have another question that is totally off topic. A while back I emailed you back and forth about some stuff and I asked what you did for your girls instead of giving them milk as babes and toddlers. I feel like we are doing pretty good sans milk drinking and just eating whole fat greek yogurt and cheese and stuff, I realized recently that my husband isn’t getting that stuff. He doesn’t eat lunch and snack with us…so, how does that work in your fam? What are you ALL doing to really get enough calcium and such? That is kind of a lengthy and loaded question, I know…

    [Reply]

  11. 11

    Nicole, RD — January 21, 2013 @ 7:49 am

    This looks fantastic…I will be making!

    [Reply]

  12. 12

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    I so love the way that you think!!

    [Reply]

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