This apple and blueberry crumble was exactly what I was looking for…
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.
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!