This, I think, is by far the best apple crumble pie I have ever made. This requires making the two parts separately and then putting them together when you serve. First layer was apple filling, second layer was crumble, third layer was heavy cream (because we like our apple pie with cream and ice cream but you can leave them out if you go fully paleo) and finally more crumble.
If you are not keen to try paleo and have come to the wrong place. Don’t worry. I have a
glutenful apple crumble pie recipe waiting for you
here!
Apple Filling
Ingredients:
3 Granny Smith Apples, peeled and diced
cinnamon
nutmeg
2 tbsp brown sugar
ground clove
cornstarch (optional)
Crumble
Ingredients:
1/2 cup ground almond
1 tbsp butter, softened
2 tbsp brown sugar
cinnamon
- Preheat the oven to 200 degrees.
- In a saucepan, cook the apples with cinnamon, ground cloves, nutmeg and brown sugar together with some water to make sure the apples don’t dry out. Keep adding water whenever it does get too dry.
- Add cornstarch if you want it to be sauce-y. I didn’t add any to mine as I didn’t have any. Cook until apples are soft. This will take about 25 minutes.
- In a bowl, combine the almond, butter, brown sugar and cinnamon.
- Place the crumble mix on a baking tray and bake in the oven for about 10-15 minutes or until it turns golden brown.
- Remove the crumble from the oven and with a fork, comb through it. The crumble will seem a little wet at first but once you comb through it and let it sit for a few minutes, it will be crunchy and crumbly.
- Spoon some apple mix in a bowl and top it up with the crumble and it is ready to be served!
