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AIP spiced fruit crumble

AIP Spiced Fruit Crumble

aip dairy free gluten free paleo recipes sweets
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This recipe comes to us by way of AIP expert and cookbook author, Kate Jay. Here's what she has to say about this scrumptious recipe: 

This delicious and comforting dessert has all the hallmarks of winter and, warm from the oven, it’s the perfect end to a chilly day. I used to eat a lot of crumbles as a child growing up in England, so this is pretty nostalgic for me.

The humble crumble actually originates from Britain’s Second World War years, when rations meant desserts had to be simplified. Apple was the first fruit of choice; however, I’ve enjoyed versions made with plum and cinnamon, as well as apricot and ginger.

My version contains a range of warming and healing spices in a topping that’s unlike other crumbles. The extra preparation makes it totally worthwhile because the mix of flavors produces a dish that’s fairly addictive. I had to fight my family off with a spoon!

Hot, warm, or cold from the fridge the next day—however you eat it, I hope you enjoy this festive dish of AIP sweetness.


Thyroid-healthy Recipe Highlights:

  • An apple a day really can deter illness. From blood-cleansing pectin to inflammation-fighting polyphenols, apples are filled with good things that cleanse your system and combat disease.
  • 1 ounce of shredded coconut contains 4.6 grams of dietary fiber, which can aid in alleviating the constipation sometimes associated with thyroid dysfunction.
  • The phytochemicals found in cranberries aid in reducing inflammation sometimes caused by thyroid conditions.
  • Cranberries are a natural source of iodine. The thyroid gland depends on iodine to produce thyroid hormone, but both too much and too little can cause thyroid problems such as goiter, or an increased autoimmune response. Please note, Iodine can also be problematic in the case of a selenium deficiency.



AIP Spiced Fruit Crumble

AIP Spiced Fruit Crumble

Yield: 8
Author: Kate Jay, NTP, CGP
Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M
Gluten-free, Dairy-free, Paleo, AIP


For the Topping:
  • 3 oz semi-dried apple rings
  • 1 1/2 cups finely shredded coconut
  • 1/2 cup coconut butter, aka coconut manna, softened
  • 2 teaspoons honey
  • 1/4 cup melted coconut oil
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • pinch ground mace
  • 1 tablespoon carob powder
  • 1/4 cup cassava flour
  • small pinch sea salt
For the Base:
  • 3 gala apples (or similar), sliced
  • 2 bartlett pears, sliced
  • 1 cup fresh cranberries
  • juice of 1 large navel orange


  1. Preheat the oven to 375F.
  2. First, prepare the base. Remove the cores from the apples and pears and cut into wedges, lengthways. Put into a large bowl along with the cranberries and orange juice, and toss to coat.
  3. Transfer the fruits to a large skillet or pie dish. Take a piece of parchment paper, a little larger than the dish, run under the cold tap and give it a quick squeeze to remove some of the moisture. Place this parchment on top of the fruits to cover and pop the dish into the oven for 20 minutes.
  4. Meanwhile, make the topping. Soak the apple rings in hot water for five minutes and then drain. Place onto absorbent paper for a few minutes to soak up the excess liquid. Roughly chop the apples.
  5. Now put all the topping ingredients into a food processor and blitz for a minute or so, until it resembles coarse breadcrumbs.
  6. Remove the dish from the oven and discard the parchment paper. Spoon over the topping and place the dish back into the oven. Cook for 25–30 minutes until the fruits are cooked through, and the crumble is piping hot and golden. Check the crumble halfway through cooking time to ensure it’s not burning.


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