I like it when breakfast and dessert overlap. Particularly in the form of a breakfast crumble.

Crumble + coconut cream/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.

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.)

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!

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

If you're looking for another dessert-for-breakfast option, this Gluten-Free Peach Cobbler from Allergylicious would be amazing for those peach lovers in your life. Just hold back on the sugar a smidge and BOOM, breakfast.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Grain-Free Apple-Pomegranate Breakfast Crumble

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This little breakfast crumble is perfect for a weekend brunch -- and it's gluten and grain-free! I love the little pomegranate jewels scattered among the tart apple pieces.

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Ingredients

For the filling

Toggle ingredient group

• 2 large tart apples (or 3-4 small/medium ones)
• 1 cup pomegranate arils
• 2 Tablespoons honey
• 2 Tablespoons freshly squeezed lemon juice (½ a lemon will do)
• 1 Tablespoon arrowroot powder (see note)
• 1 teaspoon cinnamon

For the topping

Toggle ingredient group

• 1 cup almond flour
• ½ cup shredded unsweetened coconut
• ½ cup chopped nuts (any kind)
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• Stevia, or another dry sweetener, to taste. (Equivalent to about a Tablespoon of sugar in sweetness.)
• ¼ cup melted coconut oil, divided

Instructions

1. Preheat oven to 375 degrees F.
2. 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.
3. 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.
4. 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 Cream - Just mix together 1 cup of whipped full-fat coconut cream or whole-milk yogurt with 1-2 Tablespoons of real maple syrup, ¼ teaspoon cinnamon, and ¼ teaspoon vanilla extract. This is great as a fruit dip as well.

Notes

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.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Apple-Pomegranate Breakfast Crumble (Gluten and Grain Free!) appeared first on Perry's Plate.

I'm in love with this little paleo apple crumble! If you're in charge of dessert for a gathering where someone is avoiding gluten, grains, or dairy, you might end up being kissed if you bring this.

Wait until you see how I prepped the apples. *Eek*

Yep. I went there. Spiralized apples or apple "noodles" are so fun. I'm so happy that I bought this spiralizer. I resisted for a few years because I had a julienne blade for my mandoline, but after a few close calls with those blades, I decided I should probably get a spiralizer for my safety.

I don't have a great track record with sharp/hot objects, unfortunately. Not joking. As I'm typing this, I've got two burns and a cut that are just about healed AND a couple of fresh wounds from yesterday -- a "kiss" from my new chef's knife that took ⅓ of a fingernail and a skinned spot on my palm where my microplane grater got me.

I'm still amazed that I've only had stitches once! (Six years ago... I'm on a roll, baby.) I've pretty much given up on my hand model dreams. Between my scars, bony E.T. fingers, and crooked pinkies.... let's just say I've found another calling in life.

Let's talk about these apple noodles and why they're so fabulous in a crumble.

I got the idea from a shredded apple pie that my mom's good friend would make for Thanksgiving. It was SO, SO, good. I wanted a little more substance from the apples, though, and I didn't want thicker slices like a regular apple pie.

Enter: spiralizer. (I linked to an updated version of the one I have. There are five slicing blades now instead of three!)

My spiralizer has both thin and thick options for noodles, so I tested them both. The thin noodles "clogged" the blades, making it hard to get the entire apple sliced, leaked juices everywhere, and were a little mushy after baking.

I liked the thicker noodles better.

I didn't make these crumbles super sweet, and if you're doing a round of Whole30 and it happens to be Thanksgiving or Christmas, this would be great little dessert for you by leaving out the sweeteners.

This recipe makes 4 4-inch large ramekins, and I used 1 teaspoon of pure maple syrup (you can also use honey!) in each ramekin and about 1 ½ tablespoons of coconut sugar in each crumble's topping. Not bad, eh?

Speaking of the crumbly topping, it's a chewy mixture of shredded coconut, almond flour, and spices. And some coconut oil for richness.

If you don't want to make these into ramekins, you can use an 8x8" baking dish or double the recipe and make a 9x13" pan. I like individualized desserts because I tend to take a fork to a larger pan of dessert and pretty soon I've eaten the rest. I have the impulse control of a 2-year-old.

Like this guy. He likes getting all up in my business.

Also.... putting ice cream on these is a good idea.

Have you checked out the other recipes I posted for Thanksgiving Week?

Dry Brine Turkey with Orange-Rosemary Herb Butter

Paleo Roasted Cauliflower Stuffing with Sausage and Walnuts

Instant Pot Cauliflower Puree with Rosemary & Garlic

Bacon-Fried Green Beans

Chai Maple Roasted Butternut Squash

More Easy Apple Recipes on Perry's Plate

Apple and Cranberry Crisp

Apple Pomegranate Breakfast Crumble

Apple Maple Cookies (Gluten free!)

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spiralized Paleo Apple Crumble

Yield: Serves 4 generously

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Spiralized apples are perfect for apple crumble! You can make these individual apple crumbles in ramekins or in one big pan to share.

Print

Ingredients

Toggle ingredient group

• 3 medium or 2 large baking apples
• 4 teaspoons maple syrup
• 1 lemon
• 1 cup blanched almond flour
• ½ cup unsweetened shredded coconut
• 2 Tablespoons coconut sugar
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon sea salt
• 4 Tablespoons melted coconut oil (or butter)

Instructions

1. Preheat the oven to 350 degrees.
2. Spiralize the apples using a spiralizer or slice the apples very thinly after you core them. (No peeling needed for either method.)
3. Divide the apples among the ramekins. Drizzle a teaspoon of maple syrup and squeeze a little lemon juice over the apples in each ramekin.
4. In a medium bowl, combine the almond flour, coconut, coconut sugar, cinnamon, cloves, and salt. Add the coconut oil and blend until the mixture is kind of like wet sand. Sprinkle the mixture over the ramekins -- using all of it.
5. Bake for 30-35 minutes until the apples cook down slightly and the topping is golden brown in spots. If the topping starts to get more brown than you'd like, tent them with a piece of aluminum foil.
6. Serve. (Preferably with ice cream!)

Notes

Nat's Note: You could also make this in an 8x8" glass baking dish.

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The post Spiralized Paleo Apple Crumble appeared first on Perry's Plate.

I've been creating gluten free desserts for over a decade and over and over I'm finding that simple is best. My favorite version of this crisp had just a touch of cinnamon allowing the cranberry-forward filling and apples to shine.

Coconut sugar was my favorite sweetener in the topping, adding a more caramel-y flavor than brown sugar. And a little more butter created a buttery-sweet crust and a rich, fruity sauce.

Hands down it was my favorite. And the good news is that it's gluten free and naturally sweetened AND you can double it to fit a 9x13 pan if you need to.

This Apple Cranberry Crisp is the perfect holiday dessert

Pie is delicious, yes. But, I feel like I need a more ambitious mental state in order to tackle pie crust. Enter: Crisps. It's all of the gooey, spiced fruity filling you love about pie but it's WAY easier and has a crisp, buttery oatmeal topping.

Make this for Thanksgiving or Christmas or any dinner party during the holidays for a festive (and no fuss) dessert. You can make it ahead of time and reheat it when you plan to serve it.

I love the way the cranberries burst and leave trails of brilliant red juice throughout the apples. It's stunning! Top this with whipped cream or a scoop of vanilla ice cream, and watch this dessert disappear in minutes.

Apple Cranberry Crisp Recipe Ingredients

• Apples - I use Granny Smith apples for an extra bit of tartness and because they hold their shape during cooking, but any baking-friendly apples will do (Fuji, Gala, Jonathan, Honey Gold)
• Cranberries - fresh or frozen both work well
• Pure Maple Syrup - You can use pure maple syrup or honey if you prefer.
• Cinnamon
• Rolled Oats - Quick oats work well, too. Make sure they're labeled as gluten-free to avoid any cross-contamination during processing. If you aren't concerned with this recipe being gluten free, you can use all-purpose flour or whole wheat pastry flour instead.
• Gluten Free Flour Blend - I used King Arthur Flour 1:1, but most blends would work well here.
• Coconut Sugar - Use brown sugar here if you like, but I prefer the extra caramel-y flavor that coconut sugar adds. I don't recommend using a liquid sweetener here.
• Salt
• Butter

How to Make a Cranberry Apple Crisp

1. Preheat oven to 350F.
2. Peel and slice the apples and put them along with the cranberries, maple syrup, and cinnamon in a 8x8 square baking dish or a deep pie plate.
3. Melt the butter in a medium bowl, add the oats, flour, sugar, and a pinch of salt. Stir it well and spread it over the fruit.
4. Bake for about 30 minutes.

Making Cranberry Apple Crisp in Advance

Before baking: You can prep this recipe ahead of time in its baking dish, cover, and chill for up to 24 hours. I wouldn't prep it ahead any longer or your apples will brown.

After baking: Allow the crisp to cool to room temperature, cover, and chill for up to 3 days. Add 5-10 minutes of baking time.

Tips for making this Gluten Free Apple Cranberry Crisp

• Use baking apples to ensure they don't completely turn to mush during baking. My favorite for this is Granny Smith Apples.
• Slice apples evenly for even baking.
• You can use frozen cranberries for this! Pop some in the freezer to make this after Christmas when you have a hankering.

Apple Cranberry Crisp Recipe Variations

Add nuts: Add ½ cup of chopped pecans or walnuts to the filling for some added texture and flavor.

Swap out the fruit: Using blueberries (fresh or frozen) in place of cranberries or peaches in place of apples would be a fun variation. (Or swap both!) If you use peaches, you'll want to reduce your baking time by a few minutes. Just keep an eye on it.

How to Serve an Apple Cranberry Crisp With Oatmeal Toppings

We love this dessert simply with some freshly whipped cream or vanilla ice cream.

You can also add some caramel sauce if you want! (Here's my Dairy-Free Caramel Sauce if you need it.)

How to Store Apple Cranberry Crisp

I highly recommend eating this the day you bake it, but if you have any leftovers, store them covered and chilled for up to 4 days for best flavor.

More Gluten Free Desserts on Perry's Plate

If you like this recipe, try one of my other gluten free dessert recipes for the holidays!

Gluten Free Flourless Chocolate Cake - Easy and just a few ingredients.

Snickerdoodle Cobbler - Mixed berries with a gluten free snickerdoodle cobbler topping!

Dairy Free Custard - I love making these custard cups with my easy Berry Sauce.

Apple Pomegranate Crumble - Great if you need a grain-free, naturally sweetened dessert! (Also doubles as a special occasion breakfast with Greek yogurt!)

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cranberry Apple Crisp Recipe

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Guys. I tried TEN different variations of this crisp, playing with citrus, spices, and filling/topping ratios for this Apple Cranberry Crisp. And (not surprising) simple really is the best. I'll show you my tips (psst.. frozen cranberries) to ensure this comes together perfectly every time.

Print

Ingredients

For the Filling:

Toggle ingredient group

• 3 medium Granny Smith apples (1-½ pounds)
• 2 cups cranberries (fresh or frozen)
• ¼ cup pure maple syrup
• 1 Tablespoon vanilla extract
• ½ teaspoon ground cinnamon

For the Topping:

Toggle ingredient group

• 8 Tablespoons butter
• 1 cup gluten free rolled oats
• 1 cup coconut sugar or brown sugar
• ½ cup gluten free flour blend
• Pinch sea salt

Instructions

1. Preheat oven to 350F.
2. Peel and slice apples off around the core. Then cut those pieces into slices about ½ inch thick on the edges.
3. Put the apple slices into an 8x8" baking dish or a deep pie plate. Add the cranberries, maple, vanilla, and cinnamon. Mix to coat everything well.
4. In a medium sized bowl, melt the butter in the microwave. Add the oats, sugar, flour, and salt to the bowl and mix until a crumbly mixture forms.
5. Put the oat mixture over the fruit. Bake for 30-35 minutes until the apples are tender and there's bubbly red juices around the edges of the pan.
6. Remove from the oven and let it cool for 5-10 minutes. Serve with whipped cream or ice cream.

Notes

1. If you're not concerned about making this recipe gluten free, feel free to use all-purpose flour or whole wheat pastry flour in place of the GF flour.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  BetterBody Foods Organic Coconut Palm Sugar, Gluten-Free, Non-GMO, Low Glycemic Sugar Substitute, 1.5 lbs,24 Ounce
• 
  King Arthur Measure for Measure Gluten-Free Flour

Nutrition Information

Yield 6 Serving Size ⅙th
Amount Per Serving Calories 457Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 41mgSodium 149mgCarbohydrates 75gFiber 5gSugar 51gProtein 4g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Apple Cranberry Crisp with Oatmeal Topping appeared first on Perry's Plate.

I like creating recipes that make you confident and excited to make them! This cobbler starts with frozen berries (which is always a great thing), it has a fluffy, biscuit-like topping that comes together quickly. AND it’s gluten free!

On a whim I decided to dust the top with cinnamon and clove to give it some snickerdoodle vibes, and let me tell you… it was the best decision and something I didn’t know I needed in my life. The berry-snickerdoodle combo is fabulous!

Berry Cobbler Recipe ingredients

• Frozen berry mix: blueberries, raspberries, blackberries
• Granulated sweetener: I used coconut sugar in this recipe, but you can use any granulated sweetener you prefer.
• Gluten-free flour blend: I included the blend I prefer in the recipe notes
• Lemon
• Baking powder
• Sea Salt
• Butter: if you need this to be dairy free you can use coconut oil or a dairy free butter replacement
• Milk: Any type of milk will do here
• Cinnamon
• Cloves

How to make Berry Cobbler

1. Preheat your oven to 375F.
2. Put the frozen berries in a baking dish and sprinkle with a little sugar, flour, and a squeeze of lemon.
3. In a food processor, pulse together the flour, sugar, baking powder, and salt. Than the cold butter.
4. Add the lemon juice and milk to the mixture until a shaggy dough forms.
5. Drop by spoonfuls over the berries. Sprinkle with cinnamon, sugar, and cloves.
6. Bake for 45-50 min until bubbly and the biscuits are cooked through.

Mixed Berry Cobbler variations

Can you use different kinds of fruit in this cobbler?

Yes! This works well with equal amounts of frozen peaches, fresh apples, or a single kind of berry.

Can you make this cobbler dairy-free?

Sure! The only dairy in this cobbler is the butter in the topping. You can substitute palm shortening or a dairy-free butter substitute.

How to serve Snickerdoodle Cobbler

We loved this cobbler served with some whipped cream or a scoop of vanilla ice cream.

Because it’s a “healthier” treat, it could also double as a breakfast treat served with some vanilla Greek yogurt.

How to store Mixed Berry Cobbler

Store any leftovers covered and refrigerated for up to 5 days. The easiest way to reheat leftovers is by microwaving.

More Desserts with Frozen Mixed Berries

I LOVE berry desserts! I love how versatile a bag of frozen mixed berries is. I've used it in a few other sweets on my site:

Easy Berry Sauce is an easy topping for ice cream sundaes, crepes, pancakes, waffles, or anything that could use a sweet, fruity sauce.

Gluten-Free Berry Hand Pies are a fun alternative to a full-size pie for Thanksgiving! They freeze and reheat well, too.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Berry Snickerdoodle Cobbler Recipe FAQs

Berry Snickerdoodle Cobbler Recipe

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Frozen berries make this berry cobbler SO easy -- year round! The topping is my favorite, though. It's a buttery cross between a biscuit and a cookie with the signature cracked cinnamon-clove topping of a snickerdoodle. The best part? It's gluten-free and naturally sweetened!

Print

Ingredients

For the filling:

Toggle ingredient group

• 1 ½ pounds or 6 cups frozen berry mix (blueberries, raspberries, blackberries)
• ¼ cup coconut sugar or another granulated sweetener
• 1 Tablespoon gluten-free flour blend (see note)
• Juice from ½ of a lemon

For the topping:

Toggle ingredient group

• 1 ½ cups gluten-free flour blend (see note)
• ½ cup + 2 teaspoons coconut sugar or another granulated sweetener
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 8 Tablespoons cold butter
• ½ cup almond or coconut milk
• Juice from ½ of a lemon
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves

Instructions

1. Preheat your oven to 375 degrees F.
2. Put the frozen berries in an 8-inch square baking dish. You could also use a 7x11" baking dish if you have it. Sprinkle 1 Tablespoon of flour, ¼ cup coconut sugar, and lemon juice on top. Push the berries around to distribute the flour and sugar somewhat evenly.
3. In the workbowl of a food processor pulse together the flour, ½ cup coconut sugar, baking powder, and salt. Cut the butter into ½ inch chunks and add them to the processor, pulsing a few times after each addition. Continue pulsing the flour mixture and butter together until it resembles a coarse, crumbly mixture and there are no large butter chunks. Don't over process it.
4. Squeeze the lemon juice into the ½ cup of milk, then drizzle the mixture into the processor while continuing to pulse. Pulse until a thick dough forms.
5. (If you don't have a food processor, use a pastry blender or two knives to combine the flour mixture and butter -- like you would making pie crust or biscuits. Then stir the liquid in by hand.)
6. Add large spoonfuls of dough on top of the berries. It doesn't need to be spread evenly. Combine the 1 Tablespoon coconut sugar, cinnamon, and cloves and sprinkle it over the dough.
7. Bake for 45-50 minutes until the berries are very bubbly and the topping is cooked all the way through.
8. Serve with your choice of ice cream or whipped cream.

Notes

Nat's Notes:

1. I use an old King Arthur GF flour blend recipe that's no longer online. It does so well in a few things like pie crust, pancakes, and biscuit-type of things like this. The basic recipe is this: 8 cups brown rice flour, 2 cups potato starch, 1 cup tapioca flour.
2. Gluten-free flour blends vary wildly. If you use a different kind of flour and your dough is too dry or too wet you might need to add a little extra liquid or flour.
3. If you use fresh berries you can reduce the amount by 1 cup since they tend to take up less space than frozen ones.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart FP-8GMP1 Elemental 8-Cup Food Processor, Gunmetal

The post Berry Snickerdoodle Cobbler (Gluten Free) appeared first on Perry's Plate.