Paleo Apple Crumble

We had one of the most relaxing Sundays ever today!  I can’t even tell you how happy it made me!  Not one alarm clock was set…we slept as late as we wanted (and it was late)!  Brunch was made and eaten on the porch overlooking the Biscayne Bay… and because it was so beautiful outside, we decided to go for a walk, which then turned into going for a walk to find food!  We had a late lunch/dinner at one of our favorite Latin Cafes… So, when 7:00 rolled around neither of us wanted dinner…we only wanted something sweet to eat!  For some odd reason I have very little baking ingredients in the house, BUT I was able to find just enough stuff to throw together and make a delicious Paleo Apple Crumble!

It’s so quick and easy to make…30 minutes in the oven…let it cool for a few…SERVE IT WARM and top it with a little vanilla bean coconut ice cream!  It’s the perfect early evening dessert when dinner just doesn’t sound good!

Yields: 9 servings or maybe 6, depending on how big you cut your squares!

Ingredients:

  • 1/2 cup coconut flour
  • 1/2 tsp aluminum-free baking powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 3 whole eggs, whisked
  • 1/3 cup grade B maple syrup
  • 2 tbsp butter or coconut oil, melted
  • 1/2 cup almond milk or coconut milk (I used coconut milk)
  • 1 tbsp orange zest
  • 2 Tbsp orange juice
  • 1 tsp pure vanilla extract
  • 1 heaping cup of apples, peeled and chopped
  • 1/2 cup chopped pecans, optional
  • 1/2 cup almond meal/flour
  • 4 tbsp coconut sugar
  • 2-3 tbsp butter, melted

Directions:

  1. Preheat the oven 350 degrees.
  2. Sift the dry ingredients into a large mixing bowl.
  3. In a separate bowl, add the following: eggs, butter, almond milk, zest, juice, vanilla extract.  Whisk until well combined and pour into bowl with dry ingredients.  Mix together until well incorporated.
  4. Stir in the apples and pecans.
  5. Pour batter into a greased 8×8 pan.
  6. In a small bowl, mix almond meal/flour, coconut sugar and butter.  Slowly add the butter.  You may not need all of it.  You want this mixture to be crumbly, not too wet.  Sprinkle on top of the batter.  After I sprinkled the crumble, I sprinkled a little more cinnamon top.  This part is optional!
  7. Bake for 30-35 minutes or until a toothpick comes out clean.

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