The Best Berry Apple Crumble Ever! (Gluten-Free, SCD, Paleo)

apple berry crumble Yes, its Fall. It may not feel like Fall, but as I ease into Fall here in Los Angeles with the sun still blaring I am collecting pumpkins and spices and yes… Apples!  While I haven’t gone apple picking yet, today the apples were calling out to me.  Mixed with some organic berries for color, the crisp became tart and stunning.

I am a huge fan of cobblers, crisps and the like.  I’d say this is a cross between both.  Extremely buttery, deeply earthy and very simple, this is Fall at its best!

Best Berry Apple Crumble Ever

4 crunchy apples

1 cup of your favorite berries, fresh or frozen & thawed on a countertop. (*add an extra bit of honey if you opt for cranberries!!!)

9 tablespoons of salted, grass-fed butter (I bet you can use coconut oil!)

1/2 cup of honey

1 cup of almond meal (or cashew meal) – I get mine at Trader Joe’s.

the juice of one lemon

1 tsp cinnamon

1 cup of raw nut pieces (I used pecans)

1/2 cup unsweetened coconut

To make it:

Butter (or coconut oil) a round, deep baking pan.  This is like a deep dish crustless pie!

Pre-heat the oven to 350.

Now:

Peel, core and then slice the apples pretty thinly, layering them in a spiral in the round pan.

Squeeze the lemon over the slices

Add the berries

In a big bowl, mix up the almond meal, butter, coconut flakes, cinnamon, and raw nuts .  It is totally gooey.

To assemble:

Drop the gooey topping over the apples & berries in spoonsfull, creating the topping layer spoon by spoon.

Once it’s done, pop this in the 350 degree oven for up to an hour. Start checking at about 40 minutes.

And when its done… it will be browned but not burnt.

If you can… let it cool.  Do the best you can.  It’s so good!!!  xoxo Dana

 

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