img_1423A few weeks ago, I served this apple crumble for dessert when hosting a family gathering at my house. My mom, her brother, his wife, my sister and her boyfriend, who are all not gluten free, loved it. The best part is that it was so delicious they didn’t even notice it was free of butter, flour, and sugar!

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One of the things I love to do when cooking is finding substitutes and new ways to make things. So with this recipe I omitted the coconut oil I’d used in a prior version and used palm shortening instead. The result was fabulous.

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What I like about this creation is that I cook the apples first, giving the end result a more uniform, tastier texture. It’s an extra step that you could skip, but I like it better this way!

For apple pie ala mode, serve withCoconut Bliss ice-cream or coconut milk whipped cream, yum!

Apple Almond Crumble

10 -12 Gala apples
2 tablespoons honey
1 cup water
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
pinch sea salt

Peel skin off apples. Core and cut them into large chunks. Place apple pieces in a sauce pan. Add all the other ingredients and stir to combine.  Bring to a simmer then turn down to medium low and cook for about 15 minutes or until the apples are soft but not mushy, timing will depend on the size of your apple chunks. Place apples in a 8×8 baking dish or pie plate.

Crumble Topping:

2 cups almond flour
1/2 cup palm shortening
1/2 teaspoon cinnamon
2 tablespoons honey
1/4 teaspoon hazelnut extract (optional)
1/4 teaspoon vanilla
1/2 cup walnuts

Place flour and cinnamon in food processor. Pulse shortening into flour. Add honey, vanilla and hazelnut extract. If it’s too dry add a teaspoon at a time of liquid from cooking apples. Sprinkle topping over apples

Cook in oven at 325 for 35 minutes