One of my all time favorite things about Fall is the all the produce that is in season. I love fall squash, apples, leafy greens, etc. A few years back when, we were newly married, I was having lots of health issues. As a result, we were quickly changing our diet and shopping more locally and in season (how we like to shop now). And one thing we loved was buying local apples at the farmers market. I had recently eliminated sugar, dairy, gluten, and anything delicious from my diet. So, as a result, I was on the hunt for snacks and “treats” that could satisfy my sweet tooth.
After months of visiting the same booth at the farmer’s market to get our apples, we befriended the seller. She was kind and caring and eventually invited us to come out to her orchard and pick our own apples...free of charge.
We couldn’t believe it! With a verrrry small monthly budget, this was such a blessing!
A week or so later, she met us at the orchard and let us have as many as we wanted. We didn’t want to be too greedy, but we picked PLENTY of apples.
Now that we had too many apples then we might ever need, we needed to find a way to use them.
Our three favorite ways to use them were (and continue to be):
Homemade hard apple cider
And apple crumble
Joel is the cider and apple sauce guru, so I’ll have to ask him to write down the recipes for you!
Today, I want to share my gluten free apple crumble with you! This recipe came from the need to eliminate allergens from my diet, but also still wanting sweets. Turns out, it’s still delicious without gluten, dairy, or processed sugar!
Apple Crumble Recipe:
2-3 cups cubed apples (pink lady or granny smith)
Juice from ½ of a lemon
1 TBSP Cinnamon
2 Cups Almond Flour
⅓ cup gluten free oats
½ cup chopped pecans
⅓ cup honey
⅓ cup coconut oil, melted
Preheat oven to 350 degrees.
Chopp apples into 1” cubes. Toss with lemon juice and cinnamon. Place in a 8”x8” baking dish. Set aside.
Mix dry ingredients. Add wet ingredients. Mix until crumble. If there is excess dry ingredients, add a little more honey and oil.
Spoon over apples.
Bakes for 40-50 minutes, until apples are tender. If crumble starts to burn, over with foil until apples finish cooking.
I love this recipe in the morning with a scoop of almond butter or peanut butter. Or for dessert. Or as a snack! Because it’s low in sugar and full of nutrients, you can really eat it all day long.
You can always swap out the apples for a different fruit like peaches or blueberries, simply omit lemon juice and cinnamon.
I hope you love it!