Paleo Apple Crisp

This take on a classic is good with and without the additions of sugar and cornstarch.  I find apples work best without corn starch, but stone fruits and berries are great alternatives.

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Filling –

  • 5 medium/large apples, peeled, sliced thin and cut into 1″ squares (I used a sour green variety)
  • 1/2 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • 1 vanilla bean (slice lengthwise and use the inner part)
  • non-paleo additions: 2 tablespoons brown sugar, 1 tablespoon evaporated cane sugar, 1 tablepsoon corn starch

Almond Crumble Topping –

  • 1 1/4 cups almond meal
  • 1 egg, beaten
  • 2 tablespoons coconut oil, softened
  • 1 tablespoon unsalted, grass-fed butter
  • non-paleo addition(s): 1 tablespoon evaporated cane sugar

Directions –

  1. Heat oven to 350°F and lightly grease (butter or coconut oil) ceramic baking dish.
  2. Mix filling and almond crumble ingredients, in separate bowls, reserving butter.  Assemble fruit and top with crumble evenly.  Break up cold butter over topping.
  3. Bake, covered, for approximately 30 minutes.  Uncover and bake an additional 10 minutes, or until crumble is lightly browned.

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