I’m getting anxious for apple picking, so I thought I’d share one of my favorite apple recipes with you again. This was originally created last October. But it’s gonna be recreated again this year for shizzle.
Does that look scrumb-tious or what?
Remember a few weeks ago when I went to Vermont? And we all went apple picking?
Paleo Apple CrumbleCrisp
6 Medium-sized apples (I used macoun, mac and empire)
CrispCrumble or CrumbleCrisp (whichever floats your boat)
1 1/2 cups almond meal
1/4 cup chia seeds
1 cup unsweetened, shredded coconut
1/2 cup coconut oil
2 Tbsp raw honey
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp sea salt
1/2 cup raw almonds, chopped
1/4 cup dried apricots, chopped
Get all your ducks…er…apples in a row. Pre-heat the oven to 350 F.
Apples are so beautiful, don’t you think?
Peel your apples.
Save the peelings for delicious apple skin snacks later…or munch on them as you bake.
Core and slice your apples. Get rid of that seed and the core remnants…
Continue to cut the apples in the thin slices and layer in a pie dish greased with coconut oil. Sprinkle cinnamon, nutmeg, ginger, cloves and arrowroot between each layer. I went heavy on the cinnamon and lighter on everything else. The arrowroot acts like cornstarch and give it that real apple pie filling texture.
When your pie dish is filled with apples, start prepping your crumblecrisp.
Combine all of your ingredients into a bowl and mix until crumbly. You may want to add the coconut oil little by little until the mixture starts to stick to itself.
Cover your apples with the crispycrumbly and cover the whole mess with foil. Bake covered in the oven for 60 minutes, then remove the foil and bake for another 10 minutes–this will make sure that the apples are soft and the crumblycrispy is browned.
Remove from the oven.
Take a deep breath of cinnamon apple delicious.
I splurged (and cheated my cleanse…HEY, I’m human) and had some So Delicious vanilla bean Coconut Ice Cream…It’s dairy and soy-free and sweetened with agave. I would have bought the no-sugar added kind, but they didn’t have any…and I can’t eat CrumblyCrisple without some form of vanilla ice cream…
This was totally yum. I highly recommend you make it…today.
Things I would do differently next time: less nutmeg (but that’s just me), less chia seeds (maybe add a tablespoon) and I would add pecans to the crumble…
- 6 Medium-sized apples (I used macoun, mac and empire)
- Ground cloves
- Arrowroot (optional)
- CrispCrumble or CrumbleCrisp (whichever floats your boat)
- 1½ cups almond meal
- ¼ cup chia seeds
- 1 cup unsweetened, shredded coconut
- ½ cup coconut oil
- 2 Tbsp raw honey
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp sea salt
- ½ cup raw almonds, chopped
- ¼ cup dried apricots, chopped
- Preheat the oven to 350 F and grease a pie dish with coconut oil
- Peel, core and slice your apples into super-thin slices.
- Layer the apple slices in the pie dish while sprinkling cinnamon, nutmeg, ginger and cloves between each layer.
- When your pie dish is filled with apples, start preparing the crisp topping.
- Combine all of the dry ingredients and honey into a bowl
- Add the coconut oil little by little until the mixture starts to stick to itself and becomes crumbly.
- Cover the apples in the crumblecrisp topping and cover with foul.
- Bake covered for 60 minutes, then remove the foil and bake for another 10 minutes.
- Cool on a wire rack and then enjoy.
What’s your favorite apple dessert of late?