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Apple & Wild Blueberry Crumble

Updated on • Time to read: 1 minute

By Holist

Apple & Wild Blueberry Crumble with Whipped Colostrum Coconut Cream

A cozy crumble designed with immune support in mind, bringing together antioxidant-rich wild blueberries, quercetin-containing apple, fresh ginger and fibre-rich chia seeds alongside Chief Colostrum. Topped with a golden maple, almond and coconut crumble and a generous spoonful of cold whipped colostrum coconut cream, it’s nourishing enough for breakfast and delicious enough for dessert. 

Apple & Wild Blueberry Crumble

Apple & Wild Blueberry Crumble

Holist

Servings

8

Prep Time

15 minutes

Cook Time

35 minutes

Calories

480

CHIEF COLOSTRUM POWDER 

Colostrum is naturally rich in immunoglobulins, lactoferrin and other bioactive proteins and growth factors that help support normal immune function and gut-barrier health. Some of these delicate proteins can be affected by high temperatures, which is why we’ve deliberately kept the colostrum out of the baked crumble and instead whipped it into the cold coconut cream after whipping, helping preserve those heat-sensitive components while adding a creamy, functional finish to the dish. 

WILD BLUEBERRIES 

Wild blueberries get their deep blue-purple colour from anthocyanins, antioxidant plant pigments that help protect cells from oxidative stress. They also provide fibre, vitamin C and a diverse range of polyphenols. 

RED APPLE 

Keeping the apple skin on provides extra fibre and plant compounds, including quercetin, an antioxidant flavonoid that has been well studied for its role in inflammatory pathways. 

FRESH GINGER 

Fresh ginger contains bioactive compounds including gingerols, which have been widely studied for their antioxidant and anti-inflammatory properties. 

CHIA SEEDS 

Chia seeds provide fibre, plant-based ALA omega-3 fatty acids and plant protein. Their fibre also helps support a healthy gut microbiome while naturally thickening the blueberry filling. 

Ingredients

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    • 2 red apples, skin on

    • 2½ cups frozen wild blueberries

    • ¼ cup fresh ginger, finely grated

    • ¼ cup chia seeds

    • 2 tbsp pure maple syrup

    • 1 tsp vanilla extract

    • Pinch sea salt

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    • 1½ cups almond flour

    • ¾ cup unsweetened shredded coconut

    • 75 g butter, melted

    • ¼ cup pure maple syrup

    • 1 tsp vanilla extract

    • ½ tsp sea salt

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    • 1 x 400 ml can organic coconut cream, well chilled

    • 4 scoops Chief Colostrum

    • 1–2 tbsp pure maple syrup, to taste

    • 1 tsp vanilla extract

    • Pinch sea salt

    Directions

    1. Preheat the oven to 170°C fan-forced. This recipe can be baked in one large baking dish or divided between individual or two-serving baking dishes.
    2. Core the apples, leaving the skin on, and slice approximately 5 mm thick.
    3. Add the apple, frozen wild blueberries, grated ginger, chia seeds, maple syrup, vanilla and sea salt to a large bowl. Toss until evenly combined.
    4. Divide the filling between your chosen baking dishes.
    5. Alternatively, if making one large crumble, you can mix the filling directly in the baking dish to save on washing up.
    6. There is no need to thaw the blueberries or pre-cook the fruit.
    7. To make the crumble topping, combine the almond flour, shredded coconut and sea salt in a bowl.
    8. Pour in the melted butter, maple syrup and vanilla, and mix until combined. Use your fingertips to squeeze some of the mixture together to create rough, chunky crumble clusters.
    9. Scatter the crumble evenly over the fruit, keeping the topping loose rather than pressing it down.
    10. Bake for approximately 35 minutes.
    11. Check the crumble at around the 20-minute mark. Almond flour, coconut and maple syrup can brown relatively quickly, so once the topping is evenly golden, loosely tent the baking dish with foil and continue baking for the remaining time.
    12. The crumble is ready when the blueberry filling is bubbling around the edges and a small knife slides easily through the apple.
    13. While the crumble is baking, add the chilled coconut cream, maple syrup, vanilla and sea salt to a mixing bowl.
    14. Whip until thick, light and creamy. If using electric beaters, whip for around 3–4 minutes on medium speed.
    15. Add the Chief Colostrum towards the end and whip briefly on low speed until just incorporated. Keep chilled until ready to serve.

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    1.  Serve the crumble warm with a generous spoonful of cold whipped colostrum coconut cream. 

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    1. Chill Coconut Cream Night Before in fridge

    2. 12+ hours - chill coconut cream night before using

    3. The crumble can be served straight from the oven, although allowing it to cool for 5–10 minutes will make it easier to serve.

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    1. For the best quality, store the crumble and whipped coconut cream separately in airtight containers in the refrigerator for up to 3 days.

    2. Reheat individual portions of crumble until warmed through and add the colostrum coconut cream after heating.

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