Here’s a perfect grain free, gluten free Apple Crumble recipe. Ground almonds, shredded coconut and a generous dose of spice are massaged lovingly with your choice of butter or coconut oil to form that gorgeous, biscuity top coat. Warm from the oven and served with thick cream, it’s an effortless dessert. But cold from the fridge the following day with a spoonful of yoghurt, it easily transgresses into brunch. This is one of those recipes you’ll make time after time. Print it out. Keep it handy.
You say Cobbler, I say Crumble. We both say, “Divine.”
Just want the recipe without the chatter? Scroll all the way down.
What is it about an Apple Crumble, or an Apple Cobbler, depending on where you live? It’s homely, simple and satsifying. It’s an unpretentious dessert for kick-back evenings. And yet if you serve it at the end of an elegant dinner party, everyone is delighted. Everyone always has room. In fact, if that incomparable scent of apples and spice starts filling the kitchen, people are more than happy to keep the main course light.
Apple Crumble is a brilliant way to use up old apples that are starting to lose their crunch. Or – as I bought yesterday – the bagful of bruised seconds which were being sold for less than half price. In my pre-Paleo days – and before knowing about the FODMAPS – I would have used those apples for juicing, and then wonder why I was so bloated. Rather than taking the equivalent of an intravenous shot of sugar, I now know that Apple Crumble is a much more intelligent way of consuming the apple bounty. Balance the fructose with healthy fats. Almonds and coconut, butter or coconut oil and that dollop of (dairy or coconut) cream or yogurt make for a treat that is sweet, nutritious and filling.
You could, of course, prepare individual Apple Crumble pots using ceramic ramekins. But then you don’t have the pleasure of heading back to the dish, just to ‘straighten the edge’. I’m sure you know exactly what I’m talking about.
On the Side
More apples and spice.
All Purpose Festive Spice Mix – Replace the spices in the recipe with an equivalent quantity of the All Purpose Festive Spice Mix. The cardomom in the mix will make it pop in a different way.
A Paleo Apple Cake – Fiorenzo’s favorite. It’s his birthday cake, every year.
Celeriac, Carrot and Apple Soup – Surprisingly gentle and soothing, this is a gorgeous soup for when you need a little tenderness.
I hope you love this Apple Crumble recipe – don’t forget to post it on Instagram and tag me @paleomantic. It’s always so cool to see your creations! If you haven’t already, be sure to sign up for the News and download your Free Printables at the same time.
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Best Wishes, Good Health and Happiness.
- ¾ cup almonds or 1 cup almond flour
- ½ cup cassava flour
- ¾ cup finely shredded coconut
- 2 tablespoons muscovado sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 80 grams / 3 ounces hard shortening: coconut oil, butter or clarified butter
- 1 kilo / 2 pounds apples
- Lightly grease a 28cm / 11iince x 20cm / 8 inch baking dish with a little of the shortening. Preheat the oven to 180°C / 350° F.
- If using almonds, place them into a spice grinder and whiz to a flour. Transfer to a large bowl along with the cassava flour, shredded coconut, muscovado sugar, cinnamon, ginger and allspice. Mix well to evenly distribute all the ingredients.
- Cut the shortening into 1cm / ½inch cubes and toss through. Then, using your fingers, massage and rub until the mixture resembles bread crumbs. Don't worry if little lumps of shortening remain - you want it to be a crumble, not a pastry. Set aside.
- Peel, quarter and core the apples. Cut the quarters lengthwise into wedges about 1cm / ½ inch thick, and then slice each wedge into small pieces.
- Pile the apple into the baking dish. Sprinkle the crumble evenly over the top. Give the dish a little shake to even out the crumble and help it settle.
- Bake at 180°C / 350°F for 30 minutes, then turn the oven off. Leave the crumble in the oven for at least another 15 minutes.
- Serve warm, at room temperature or from the fridge. Wonderful served with a dollop of full fat dairy cream, coconut cream or plain yogurt.
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