I’ve tried bunches of Paleo/grain-free crisps and crumbles, and they were never quite “right” to me. So I made this one up, and it is everything I want in a crumble: sweet, tender-yet-crispy, delicious. I usually make it with sour cherries and almond extract. This is the apple-cinnamon version.
For the filling:
- Five large granny smith apples
- 1/4 c. white sugar
- 1 tsp. cinnamon
- 2 Tbsp. arrowroot powder
- pinch of salt
- 1 tsp. lemon juice
For the topping:
- 1/4 c. brown sugar
- 3/4 c. almond flour
- 1/4 c. slivered almonds
- 2 oz. salted butter + 1 tsp. to grease the pan (substitute coconut oil for dairy free)
- 2 tsp. cinnamon
…and slice into sixteen slices each. I first use this nifty corer/slicer…
…and then cut each eighth in half.
I also trim any pieces of core that didn’t get caught by the corer/slicer.
Put all the apple slices in the bowl. Add 1/4 c. white sugar, 2 Tbsp. arrowroot powder, 1 tsp. cinnamon, 1 tsp. lemon juice, a pinch of salt.
Mix until the apples are evenly covered. Set aside.
In a slightly smaller bowl, add 1/4 c. brown sugar, 1/4 c. sliced almonds, 3/4 c. almond flour, 2 oz. butter (or coconut oil), and 2 tsp. cinnamon
Mix until well combined. You can use a pastry cutter for this, or your fingers. The resulting mixture will be quite “wet” from the butter: it should hold itself together when you pinch some of it.
Generously grease a pie pan, casserole, or gratin pan (shown here). This helps prevent the apples from sticking, and makes the filling richer.
Pile the apples in the pan.
Evenly sprinkle topping over the apples.
Bake at 350 for 40 minutes, or until apples are tender and the topping is slightly darker brown. There is so much cinnamon in the topping that it’s hard to tell, but it is a little browner.
Eat with vanilla ice cream!