Since the beginning of June, I have cut out all refined sugars from my diet. Except for the coconut cookie the other day, but that doesn’t count because somebody made them and I had to be nice and eat one! Ok, so since the beginning of June, I have tried very hard to cut out all refined sugars from my diet.

Anyways, I have been playing around with recipes that use sugar substitutes. Dessert is my favorite meal and if I was going to give up sugar, there was no way that I was giving up dessert. I had to find something to satisfy my sweet tooth!

I looked through my cookbook selection and came across Alicia Silverstone’s cookbook, The Kind Diet. Not only is it vegan, but it does not use processed foods or refined sugars in any of the recipes. Since I posted a crumble on my blog in May that used sugar, I wanted to introduce this one as a sugar-free alternative.

True story: The first time I made this crumble, I was rushing and accidentally grabbed the cream of tartar instead of the arrowroot! Oops, the fruit didn’t thicken and was way too juicy so the crumble topping ended up a soggy mess. I won’t make that mistake again!

Brown rice syrup and maple syrup are used to sweeten the crumble topping. You would never know that there wasn’t any sugar or butter in this recipe. It’s that good!

Apple and Blueberry Crumble (Naturally Sweetened & Vegan)

Recipe adapted from The Kind Diet


For the Filling:

  • 4 medium gala apples, cored and thinly sliced
  • 1 cup blueberries
  • Juice of 1 lemon
  • 1 3/4 cup apple juice (split into 1 1/2 cups and 1/4 cup portions)
  • 1 tablespoon arrowroot
  • 2 teaspoons vanilla extract
  • Pinch of salt

For the Topping:

  • 2 cups rolled oats, not instant or quick cooking
  • 1 1/2 cups brown rice flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup safflower oil
  • 1/3 cup brown rice syrup
  • 1/3 cup pure maple syrup
  • 1/2 cup chopped walnuts


  1. Preheat the oven to 350ºF. Combine the apple slices, blueberries, and lemon juice in a 9 inch baking pan.
  2. For the filling, heat 1 1/2 cups apple juice in a saucepan over medium-high heat. In a small bowl, whisk together the reserved 1/4 cup apple juice and the arrowroot. Whisk the arrowroot mixture into the hot apple juice. Bring to a boil and let simmer until mixture is thick and reduced by half. Pour mixture over the fruit, add in vanilla extract, sprinkle with salt, and stir to combine.
  3. For the topping, dry roast the oats, flour, salt, cinnamon, and nutmeg in a skillet over medium-low heat for about 5 minutes. In a saucepan, heat the oil and syrups together until warmed. Pour the syrup mixture over the flour mixture and stir to combine. Mix in the nuts. Crumble the topping over the fruit.
  4. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 20 more minutes until the topping is golden brown and the fruit filling is bubbling.

Serves 6