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You’d never know this Paleo Apple Crumble Pie was gluten-free and naturally sweetened! This whole food, paleo dessert is delectable!
This post is long overdue. I came up with this last year for Thanksgiving when I wanted to bring a paleo dessert to dinner. That’s how long I’ve had this! At least I posted it early enough for this coming fall!
I LOVE baking, but coming up with recipes is a hit or miss with me. Sometimes I experiment and end up with a cookie sheet full of very flat, burnt dough. Or something that just does not hold together well. But this recipe turned out really well and was enjoyed by all!
There’s a trick to getting non-paleo people to eat your paleo desserts…don’t tell them it’s paleo until AFTER they’ve tried it! I have made the mistake of bringing some baked goods to work, and when I mention that they are gluten-free, dairy-free, and made with natural sugars I usually get people that back away, or a comment such as “are they flavor free as well?” They still taste just a good as those processed cookie full of refined sugars, but people seem to give it less of a chance if you tell them that they’re free of all that stuff (at least, in my experience they have… but I DO work in an office of mostly male technicians that are used to sugary foods and energy drinks).
We brought this last year for Thanksgiving and neglected to tell others that it was healthier, and everyone loved it! Give it a try!
I used three large pink lady apples and they worked great, and are nice and sweet!
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- 2 cups almond flour
- 2 Tbsp grass-fed butter. or coconut oil
- 1/2 tsp Ground Cinnamon
- 1 egg
- dash of salt
- 3 Large apples---Try pink ladies! They're nice and sweet!
- Juice from 1 squeezed lemon
- 3/4 cup Water
- 1/4 cup Maple Syrup
- 1 1/2 Tbsp Arrowroot Powder
- 1/2 tsp Vanilla
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/8 tsp Salt
- 1 cup Almond Flour
- 1/2 cup softened Grass Fed Butter sub coconut oil
- 1 tsp Cinnamon
- 3 packets Stevia
Preheat an oven to 375 degrees.
Combine all crust ingredients into a medium mixing bowl until it has formed a dough-ball. Press the dough into a pie pan, and refrigerate until we pull it out later.
Peel and core the apples. and cut into slices. I like to slice mine into long, thin slices, and the cut those in half.
Place into a bowl and add the lemon juice and toss together.
In a saucepan on medium heat, combine the water, syrup, arrowroot powder, Vanilla, Spices and Salt. Whisk well for about 3 minutes until the filling starts to thicken.
Add the apples and reduce heat to a simmer, stirring constantly for 8-10 minutes until the apples begin to soften. Remove from heat and allow to cool.
Combine all of the crumble ingredients in a bowl and mix together until it becomes a crumbly mixture. It may be a bit moist.
Once the filling has cooled, Take the crust dough out of the refrigerator. Add the filling into the crust. Then, add the crumble over the top of the entire pie. Bake for 45-60 minutes, or until the pie is a nice golden-brown and the crust is done.
Let cool completely before serving. Store in the refrigerator and enjoy!