Put this paleo apple crumble on the menu for Thanksgiving next to that pumpkin pie.
With Thanksgiving just next week, do you have your menu ready? I hit the grocery store today to stock on some ingredients but will be there again next week to pick up the essentials like turkey, green beans and heavy whipping cream for my southern creamed corn. There’s also the sweet cornbread casserole. Yes, you most definitely need to add those tw0 recipes to your menu because it’s DEE-lish-us. For dessert, I plan on baking that rum cake I recently shared along with this paleo apple crumble. Who says you can’t have something healthy for Thanksgiving and still make it delicious?
This dessert is paleo friendly so it’s completely gluten and dairy free. Recently, MIL dropped off a half bushel of apples after she went apple picking. They were sooo good and I knew I had to make something with them. This is what I came up with!
I shared a you-tube video on the instructions so make sure to take watch it.
Here’s how to make your own for your next get together.
Paleo Apple Crumble
Ingredients:
Filling:
- 5 apples peeled and diced
- 2 tsp cinnamon
- 3 tbsp maple syrup
- 2/3 cup almond milk
- 1-2 tbsp flaxseed
Crumble Top:
- 3 tbsp coconut sugar (My version is not that sweet so add more to your preference!)
- 1 cup almond flour
- 3 tbsp coconut flour
- 1 tsp cinnamon
- 1/2 cup melted coconut oil
- 1/2 cup crushed nuts ( I use pecans or walnuts)
Instructions:
- Preheat oven to 350 degrees.
- Heat pan on medium and add the apples and all of the filling ingredients except the flaxseed.
- Cook for about 8 minutes and then add the flax.
- Cook for another minute and pour mixture into a pie dish.
- Add all of the crumble ingredients in another bowl and then scoop out onto the top of the filling. I like to crumble it with my hands to spread it evenly on the top.
- Bake for about 30 minutes.
- Broil for another 3-4 minutes and watch closely as to not let the top burn. You want a golden layer on the top.
I mean, c’mon!! Who wouldn’t want a bite of that with some ice cream?! Of course that would defeat the purpose of it being healthy but hey, it’s Thanksgiving! It’s healthy enough to eat for breakfast so there’s that. I like to keep the sugar content low since the apples provide a good amount of sweetness. The top isn’t crunchy like a traditional apple crisp because you’re not using butter but it still has a good consistency that complements the filling.
Serve it for Thanksgiving and don’t tell anyone it’s healthy!
Pin this image below to save it for the future!
If you’re wondering what to do with cranberries, you can also make by cranberry upside down cake. The blueberry mochi cake is also a popular recipe on the blog.
Happy eating, friends.
yuni
Let all that you do be done in Love. 1 Corinthians 16:14
