Every year we head up to the hills to apple season in Oak Glen. We gorge on carmel apples and apple cider and cider donuts - which are basically just donuts with cinnamon, but hey, I'm not arguing. After we get back and the sugar hangover has subsided, I still crave that fall flavor. Apples in season have such a natural sweetness that it's really a shame to mess with them too much! So I put together this recipe for nutty-buttery-crumble-topped spiced apples, grain free, low sugar, guilt-free!
Sugar Detoxers - skip the maple/honey - and I promise, you won't even miss it!
5-6 apples (tart like Granny Smith works well)
juice of one lemon
1 tsp maple syrup or honey (optional - still delicious without!)
2 tsp cinnamon
1/4 tsp powdered ginger
1/4 tsp nutmeg
1 1/4 cup almond meal
1/2 cup pecan pieces
1/4 cup unsweetened shredded coconut flakes
6 TBSP grass-fed butter, (or ghee) melted
1 tsp vanilla
1/2 tsp baking soda
pinch of salt
· preheat oven to 350 degrees
· peel apples and slice into rough chunks. In a large bowl toss the apples in lemon juice, cinnamon, nutmeg, ginger, and honey/maple if using
· in another bowl, combine the melted butter (or ghee) with the almond meal, pecans, coconut flakes, vanilla, baking soda, and salt, with a fork until a crumbly mix
· place your apple mix into a 9x9 square, or alternately use a glass pie dish, or small personal ramekins
· top the apples with the crumble mix, and press down gently to form a "crust"
· cover with foil, and bake for 25 minutes with the foil on; then remove the foil and bake for 25 more to brown the top.
· enjoy with a dollop of fresh whipped heavy cream!