Apple Crumble

I created this recipe with Thanksgiving in mind.  My mom usually makes this delicious baked apple pie, which is the perfect ending to a wonderful Thanksgiving meal.  Unfortunately, the gluten and sugar are damaging for me and my new lifestyle.  I was determined to find a satisfying replacement and created this recipe.  I guarantee this recipe is so good you will never notice it is gluten-free and sugar-free.  For those of you with nut allergies, I also created a nut free crumble variation too.

Makes 1 pie

Ingredients Apples

  • 3 cooking apples like Cortlands or Granny Smith
  • 1 tsp orange juice
  • 3 tbsp melted coconut oil
  • 1 tbsp coconut flour
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

Ingredients Crumble:

  • 6 medjool dates
  • 6 tbsp pecans or walnuts
  • 1 tbsp melted coconut oil

Directions Apples:

  1. Heat the oven to 350 degrees.
  2. Peel, core and slice the apples into thin slices. This tool is a miracle.
  3. Place the apples in a large bowl, add the orange juice and coconut oil and stir to coat.
  4. Add the coconut flour, cinnamon, nutmeg and salt and stir again making sure all the apples are evenly coated.
  5. Bake for 20 minutes while you make the crumble topping.

Directions Crumble Topping:

Note: This recipe contains nuts.  If you have a nut allergy, check out my Nut-Free Crumble Topping.

  1. Place the dates, nuts and coconut oil in a food processor and blend the mixture until it is slightly sticky.
  2. Sprinkle the crumble over the apples.
  3. Bake for an additional 15-20 minutes.
  4. Store at room temperature for up to a week, if it lasts that long.

Variation:

Blueberry pie is my all-time favorite dessert and I created this Blueberry Crumble for that very reason.  If you enjoyed the Apple Crumble, you must check out my Blueberry Crumble too.

Blueberry Crumble

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