Paleo Apple Crumble

Serves 6

Ingredients

Filling

• 6 medium apples (Granny Smith or a mix of tart/sweet), peeled, cored, and sliced into ½ cm pieces
• 1 tablespoon fresh lemon juice
• 2 tablespoons honey or pure maple syrup
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of sea salt
• 1 tablespoon arrowroot flour (or tapioca starch), to thicken
• 1 tablespoon coconut oil

Crumble topping

• 1 ½ cups almond meal/flour
• ½ cup shredded coconut (unsweetened)
• ¼ cup chopped walnuts or pecans
• ¼ cup coconut oil, melted
• 2 tablespoons honey or maple syrup
• ½ teaspoon ground cinnamon
• Pinch of sea salt

Method

1. Preheat the oven to 350°F. Grease a medium baking dish (about 8–9 inch) with a little coconut oil.
2. Make the filling: In a large bowl, toss the sliced apples with lemon juice, honey or maple syrup, cinnamon, nutmeg, salt, and arrowroot flour until evenly coated.
3. Melt the coconut oil in a pan over medium heat, add the apple mixture, and cook for 4–5 minutes, stirring occasionally, until the apples begin to soften slightly and the juices thicken. Remove from heat and spread evenly into the prepared baking dish.
4. Make the topping: In a separate bowl, combine the almond meal, shredded coconut, chopped nuts, cinnamon, and salt. Pour in the melted coconut oil and honey or maple syrup, and mix with a fork until the mixture is crumbly and clumps together slightly.
5. Scatter the crumble topping evenly over the apples, breaking up any large clumps with your fingers.
6. Bake for 25–30 minutes, until the topping is golden brown and the filling is bubbling at the edges. If the topping browns too quickly, loosely cover with foil for the last 10 minutes.
7. Let it rest for 10 minutes before serving. This allows the filling to set slightly.
8. Serve.