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Share your recipes February 2014

Rainbow Kitchen

Blueberry and Apple Crumble Gone Nuts

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4 large green apples, peeled, cored and cut into thin wedges

Juice of ½ lemon (about 1 tablespoon)

1/4 cup water (preferably filtered)

1 teaspoon grated lemon rind

2 tablespoons honey, divided (preferably organic)

2 cups blueberries, fresh or frozen

½ teaspoon cinnamon

1/4 teaspoon mace (optional)



2/3 cup almond flour

1/4 cup rolled oats

1/4 cup butter

1 teaspoon honey

1 cup walnuts


Preheat oven to 350F. Grease 8-inch square baking dish with butter.

Filling: Toss the apples, lemon juice, water, lemon zest and 1 tablespoon honey into saucepan and cook, covered, for 5 minutes over low heat. Remove lid and simmer on high for another 5 minutes. Remove from heat, add the blueberries, cinnamon and mace to the pot and let sit for about 10 minutes until the blueberries and flavors meld. Refrigerate to cool.

Drain the fruit of its juices in a sieve and set fruit aside. Pour juice back into saucepan, add remaining tablespoon honey, and simmer until reduced by half.

Topping: In a food processor, add the almond flour, rolled oats, butter, honey and walnuts and blend until chunky crumbs are formed. Refrigerate for 10 minutes.

Place cooled fruit into baking dish and top with the crumble. Bake for 20 minutes. Top with whipped cream or yogurt if desired.

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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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