Growing up around an apple orchard, Adam has what we might call an obsession with the fruit. Particularly when it comes to a paleo apple crumble. So early in October he brought back almost a full bushel of apples from New York expecting apple crumble.
I experimented a bit, getting the topping nice and crumbly while keeping it soft. It took a couple tries but I absolutely love what came out! Adam approves, as well. It’s a perfect fall dish that celebrates the season by playing up the rich taste of fresh-from-the-farm apples, only enhancing their sweetness and adding some warm spices. It’s also an easy, quick to make dish so keep this one around for weeknights with company!
With a soft, buttery, crisp crumble this recipe is best fresh out of the oven served plain of with some vanilla ice cream (made from coconut or almond milk!). You may even have some devout apple lovers hanging around when you put it out to cool…
*Adam would like to add his recommendation that you pick a less juicy variety of apple such as Macintosh when baking an apple crumble or apple crisp in order to reduce the amount of juices in the bottom.
Paleo Apple Crumble Recipe:
For the apple filling:
6 apples (Adam recommends Macintosh or another less juicy type)
1/2 cup of maple sugar
2 teaspoons of lemon juice
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon cloves
For the topping:
1/2 cup coconut flour
1/2 cup tapioca starch
1/2 cup butter, melted
1/3 cup maple sugar
3 tablespoons almond flour
1 teaspoon cinnamon
1 teaspoon vanilla
Preheat the oven to 350 degrees F.
Butter a small baking dish. Combine all ingredients for the apple filling and stir. Then pour the filling into the baking dish.
Combine all ingredients for the topping and stir. Using your fingers, crumble the topping over the filling, creating an even covering.
Bake for 40 minutes in the middle of the oven.
Optional: Serve with vanilla ice cream.