- ¾ cup coconut flakes. Topping. Apple crumble makes me think of long, woolly sleeves with thumbholes, thick socks worn inside and afternoons spent under a doona watching movies
a handful of raisins or dried cranberries Topping Ingredients. This simple paleo, gluten-free, and vegan apple crumble has been my favorite go-to dessert {and frequently breakfast} in the last few months
Crumble the topping over the filling. Combine the crumble ingredients another bowl. Literally all you have to do mix the fruit filling on one bowl, the almond flour mixture in another, and then sprinkle the topping over the filing and bake for 15 minutes tops – just enough time for the fruit to cook down and the topping to toast. Paleo Raspberry Apple Crumble Print Prep time 5 mins Cook time 15 mins Total time 20 mins Crisp Granny Smith apples and sweet raspberries soften together beneath a giving, maple almond crumb topping in the perfect late-summer union. 4 Ingredients For CrumbleTopping 1 Cup almond flour ¼ tsp sea salt 1 Tbs coconut oil 1 Tbs melted ghee ½ Tbs lemon juice ½ tsp alcohol-free maple flavoring 5 drops Nu NAturals Vanilla Stevia For Fruit Filling 1 Tbs tapioca starch 1 Cup raspberries 1 cup sliced granny smith apple ½ tsp maple flavor ½ tsp lemon juice 5 drops Nu Naturals Vanilla Stevia Instructions Preheat the oven to 350 degrees F. Bake for 10 minutes or until the topping is just slightly browning 3
For the topping, I cut solid coconut oil into almond flour, and then added the shredded coconut. Cut the solid coconut oil into small pieces and add to the almond flour
¼ cup coconut flour – homemade or purchased. For the crumbletopping. Paleo AIP Recipe Roundtable. It was an absolutely delicious crumble – tangy, and not too sweet
I also recommend topping this crumble with some cream or coconut cream (Savoy is my favorite). Normally I would have made a coconut whipped cream for a paleo dessert
Who doesn’t love bubbling hot baked apples topped with a sweet and crunchy crumble. This delicious little paleo dessert couldn’t be much easier to make…
The crisp and airy pavlova goes perfectly with the richness of the coconut cream, the crunch of the roasted almonds, and the tart and buttery apricots with their hint of whisky
coconut oil or butter. While shopping I decided I’d remake a recipe that was a big hit here back in winter, using homemade pesto, sausage and an almond meal crumble to top things off
(By the way, you don’t need to make the plantain chips – just replace those in the recipe below with some more dried fruit and/or unsweetened shredded coconut
Pumpkin Pie Milkshake with Cinnamon Maple Coconut Whipped Cream from Edible Perspective {Paleo}. Bourbon Laced Pumpkin Pie with Walnut CrumbleTopping from Allyson Kramer
