Paleo Apple Crumble

One of the most treasured gifts I received at my bridal shower is a cookbook curated by my mom and sisters. This culinary archive is brimming with the smells of my childhood and the flavors of family favorites. Nothing says “home sweet home, Ohio” like my mom’s Apple Crumble. Here is my take on a family classic, the perfect bite of comfort to top off full bellies before a long winter’s nap.

Here’s What You’ll Need:

• 5-6 cups Granny Smith Apples
• 1 tsp. Lemon Juice
• 1 ¼ cup Coconut Sugar
• 1 tsp. Cinnamon
• Pinch of Ginger
• 2 cups Almond Flour
• 1 cup Coconut Flour
• 1 stick Grass-fed Butter

1. Preheat oven to 375.
2. Peel and slice 5-6 cups of Granny Smith apples to fill bottom of 13×9 glass baking dish. *Note: I’ve found that combining apple types creates a delicious blend of flavors and textures in baked apple dishes. Pair Granny Smith with another apple favorite for a unique mingling of soft and sweet and crisp and tart.
3. Squeeze the juice of one lemon slice over the apples and cover with ½ cup coconut sugar, ½ tsp. cinnamon, and ginger. Use your hands to toss together until apple slices are well coated.
4. Combine 2 cups almond flour, 1 cup coconut flour, ½ tsp. Cinnamon, ¾ cup coconut sugar in a mixing bowl.
5. Add in slightly softened butter and blend well using the back of a fork to create a crumb-like texture.
6. Cover apples with crumb mixture and pat into place using a fork.
7. Bake at 375 for 30-35 minutes, until juice from apples is bubbling in the dish.
8. Cool for 5-10 minutes.