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Paleo Apple & Strawberry Crumble


apple strawberry crumble paleo recipe

Recipe: Paleo Apple & Strawberry Crumble

When I was a little girl I would often come home from school to smell some sort of fruit crumble pie baking in the oven. My grandmother made the most delicious fruit pies – plums, blackberries, apples, peaches – she would use whatever was in season and the aromas would fill our home as well as our neighbours’. This crumble recipe is paleo friendly as it contains no grains, no refined sugars or dairy but as many of the ingredients still contain natural sugars (dates, fruit, coconut) and carbs, I would recommend saving it for special occasions or weekends.

Cooking notes: I used small individual ramekins but you can easily use one baking dish and serve it as a whole pie.


For crumble

  • 1 cup macadamia nuts
  • 4 dates
  • 1 cup coconut flour
  • 1/2 cup shredded coconut
  • 3 1/2 tbsp coconut oil

For filling

  • 15 strawberries, diced
  • 3 1/2 large Pink Lady or Granny Smith apples, peeled, cored and cut into cubes
  • 1 vanilla bean or 1 tbsp vanilla extract
  • juice from 1 small to medium orange
  • A pinch of nutmeg powder
  • A pinch of cinnamon powder
  • 1 tbsp ghee


  1. Heat ghee in a medium saucepan. Cut vanilla pod in half going lengthways and scoop some of the seeds out. Add all filling ingredients, stir and bring to boil. Turn the heat to low and simmer for 20-25 minutes or until apples have softened and the mix has thickened and caramelized slightly.
  2. Half way through cooking the apple and strawberries, pre-heat oven on 150C.
  3. Using a food processor, grind macadamia nuts and dates into crumbs. Add coconut flour and coconut oil and process into moist crumbs. Finally add shredded coconut and blend together until well incorporated. Set aside.
  4. Divide apple and strawberry filling between four small baking dishes and fill with 1 ½ centimeter thick layer of crumble mixture. Bake in the oven, on the middle shelf, for 15-20 minutes or until brown crust forms on top.
  5. Serve with fresh strawberries and some coconut cream or as is.

Preparation time: 15 minutes

Cooking time: 40 minutes

Number of servings: 3-4

  1. We tried this recipe, but the topping (and I suspect it’s the huge amount of coconut flour) was extremely cakie and dry to eat. It had also absorbed a lot of the liquid from the filling. The topping and hence the top half was almost inedible. The filling was great on its own, but it was a shame to blow so many expensive things in the topping that didn’t work out.

  2. Hey, where do you get coconut flour from. I’ve searched high and low around my local area and have come up short. The only place I’ve seen it is online.

    1. Hey Megan, I usually get it from a health food store. I’m in Sydney and Dr.Earth in Newtown and Bondi Junction have it. You can probably order it online as well.

      1. Excellent! Thanks. At least I know it’s somewhere. I’ve had a look through some health food stores in the CBD to no avail. I’m just going to order it online and make this and die a happy woman.

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