Paleo Apple Walnut Crumble
It's almost thanksgiving and your social media feed is filled with unattainable holiday recipes you can't have... This recipe is very straight forward in that all you're doing is mixing the crumble ingredients together and then all the filling ingredients together before meshing them on top of each other. Super easy! It's a good alternative to making a whole apple pie- Paleo pie crusts tend to be more dry making it hard to get that beautiful weave you see on magazine covers...I know this because 3 people and 6 hands later (in 2015), I haven't made a pie since. Maybe I'll try again this year? Until then, MAKE THIS EASY PALEO APPLE CRUMBLE!
For the crumble:
1/4 cup coconut flour
1/4 cup almond flour
1 tbsp shredded unsweetened coconuts
1 tbsp maple syrup
3 tbsp chopped walnuts (can also use almonds)
1/4 cup grass-fed ghee, cubed
For the filling:
6 small granny smith apples (peeled, cored, and chopped)
2 tbsp maple syrup
6 tbsp organic pure apple sauce
1 tbsp coconut flour
1 tsp ground cinnamon
2 tsp vanilla extract
2 tsp lemon juice
pinch of salt
1 tbsp coconut sugar to sprinkle
Quick note: You can make this recipe in a large pie pan or casserole dish as well! You don't want too thick of a layer of apples and crumbs anyway- spreading it out over a casserole dish yields a great crumble! (see last picture on this blog!)
1. Preheat oven to 350F
2. Mix all the filling ingredients in one bowl and combine well
3. Mix all the crumble ingredients together except for the ghee. Once the mixture is well combined, use your fingers to mix in the ghee to form crumbles. I rub the mixture in between my hands to ensure the entire mixture resembles a rough crumble.
4. Transfer the filling to small Le Crueset heat-proof bowls (as seen in the picture) or use a large casserole dish/ pie pan. The Le Crueset set come with little lids and warms up faster so watch your timer!
5. Sprinkle the tops with the crumble mixture. Do not overdo and pile on the crumble because it'll result in an overly dry taste.
5. Cover with lid or foil tightly and bake for 15-20 minutes or until the apples have cooked down (about 25 minutes if using a large dish)
6. Remove lid/foil, sprinkle the coconut sugar, and bake uncovered for another 6-8 minutes till the tops are lightly browned.
7. If you're an overachiever, serve with Paleo vanilla icecream on top!
(This is a large Le Creuset pan I used upon tweaking the recipe and I actually prefer having the layers thin and spread out! Also, most people are more likely to have a large casserole dish than small ramekins)
Happy thanksgiving! And don't forget, if you need a bomb paleo cranberry sauce to go with your turkey, head to the blog!