Sweet and nutty crumble topping.
Juicy layer of apples and blueberries.
Ohhh yeah.
A sweet way to start the day.
Shelly's Apple Blueberry Crumb
1 1/2 Apples, chopped
2/3 cup Blueberries
1 Tablespoon Sugar-Free Torani Syrup (I used SF Vanilla)
1 Tablespoon Sugar-Free Jello Vanilla Pudding Mix, dry
dash of Cinnamon
Topping
1/3 cup Raw Almonds
1/3 cup Steel Cut Oats
1/2 teaspoon Cinnamon
1 Tablespoon Sugar-Free Torani Syrup (I used SF Caramel)
1 Tablespoon Almond Butter
1 Tablespoon Cold Butter
Chop apples. Toss with blueberries, SF syrup, pudding mix and cinnamon and spoon an equal amount in each of the 4-4 oz. ramekins. Set aside.
Whiz almonds in a mini food processor till fine. Add the rest of the ingredients and whiz again till thoroughly mixed.
Sprinkle clumps of the topping equally over each ramekin of fruit.
Bake at 350 for 30 minutes or until golden. You can eat them warm but I prefer them chilled.I love them chilled with a squirt of No Sugar Added, Homemade Whipped Cream, Warm Vanilla Custard or a scoop of Protein Ice Cream.
Mmmm an Apple Blueberry Crumb topped with Blueberry Cheesecake Protein Ice Cream or Apple Pie Protein Ice Cream.
Heaven.
More Eggface Crumbs:
Shelly's Strawberry Apple Crumb
Shelly's Apple Walnut Crumb with Cinnamon Oatmeal Cookie Protein Ice Cream
Shelly's Apple Berry Crumb with Caramel Drizzle
Shelly's Peach Crumb with Caramel Drizzle
