Saturday, April 7, 2012

Baked Apple and Cranberry Crumble

It’s spring planting day today…but before I dive into that I just HAD to post this recipe really quick.  So I wanted to start the day off right with a Paleo breakfast, but didn’t have a lot of time and didn’t want eggs.  Enough with the eggs! So I literally threw this together with what I had on hand here in my kitchen…and it was AMAZING.  Scott’s eyes rolled back in his head when he took a bite, so there you go.  And the kids will be eating this for snack today (no fuss with snack time).  I’m sure most of my readers will have these ingredients on hand.  One thing I’ve learned with Paleo is you MUST get creative with meals, and especially breakfast.  Throw those old meal traditions out the window.  For breakfast I often eat Paleo legal bread/muffins/rolls, leftovers are a big one (soups, roasted veggies, chicken with fruit, Paleo legal granola with nut milk, eggs of course, mixed with veggies).  Point is, be creative and just eat anything you can that makes you body feel good.  Get those calories, and please always eat breakfast.  Okay, off to play in the mud. Have a great weekend!

Baked Apple with Cranberries (Crumble)
  • 1 pound of organic green or red apples, peeled and chopped (about 4). I weighed out the apples after peeling and slicing.
  • 1 cup dried cranberries
  • 3 tablespoons fresh grapefruit juice, orange juice, or lemon
  • 3 tablespoons honey
  • 1 teaspoons vanilla
  • 1 teaspoons cinnamon
  • Pinch of salt
  • 1 cup room temperature ground almonds, or almond flour (I grind my own here at home. First in the food processor, then with a coffee grinder to created a finer flour)
  • 3 tablespoons room temperature coconut oil
  1. Preheat oven to 400 degrees
  2. In an 8x8 glass Pyrex baking dish, mix together the apple cranberry filling
  3. In a separate bowl, with hands, mix ground almonds with the room temperature coconut oil. Break up the coconut oil as much as you can. Then sprinkle on top of apple cranberry filling. You could double this topping, but I had some ground almonds sitting on my counter, so bam, I used them.
  4. Bake uncovered for 20 minutes.
Vegan option: substitute maple syrup or coconut nectar for honey, or any other vegan sweetener of choice.


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Posted by Amber at

Labels: breakfast, dessert, grain free, Paleo, SCD, vegetarian.


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