Apple Cranberry Crumble

This apple cranberry crumble recipe cheers me up like you wouldn't believe.

This fall, I’ve stopped feeling sorry for myself that I am on a gluten free, grain free (and even dairy free!) diet.

This Apple Cranberry Crumble is gluten free, paleo, dairy free and GAPS/SCD legal. It is sweetened with honey, and made with coconut flour and coconut oil. Best of all, it is delicious!

Instead of hanging my head and living without a lot of my favorite old holiday recipes, I am making them over into GAPS legal recipes. And so far, it is going very well!

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After I re-invented a favorite pumpkin bar recipe and apple crisp recipe, I knew I had to also re-invent this cranberry apple crisp. And I am happy to say, all my taste-testers were delighted with the results. I hope you and yours enjoy it, too!

Apple Cranberry Crumble

Ingredients

5 Granny Smith Apples (this kind of apple is firm and works best with the apple peeler corer slicer. If you really want to use a softer apple, put them in the freezer for about 10 minutes before slicing them up.)

16 ounces whole berry cranberry sauce (from scratch is preferable, check out my easy cranberry sauce recipe, sweetened with honey)

1/2 c coconut oil, melted (I get Nutiva brand from my local Costco. If that won't work for you, you can also find coconut oil here)

1 c chopped nuts (optional)

1 c coconut flour, sifted

1 c unsweetened shredded coconut

4 large eggs

2-3 T honey (or more to taste, perhaps mix the topping without the eggs, sweeten to taste, and add the eggs last and mix well) (I get my honey from a local beekeeper.)

3/4 t salt

2 T cinnamon

Instructions

Preheat oven to 350 F. Peel, core and slice apples. I used an apple peeler corer slicer, to get the slices thin and even (which is crucial for having evenly baked apple slices). Cut apples in half with a utility knife. Place apples in an 11 inch stoneware deep dish baker.
Spoon cranberry sauce over top of the apples, and fold (mix together) gently.
Warm coconut oil in a pan, if not already melted. Chop nuts, if using them. I like to use my food chopper to chop nuts quickly. Add nuts, coconut oil, coconut flour, flaked coconut, honey, salt & cinnamon into a large bowl. Mix well, and taste if desired. Adjust honey to taste. Then add eggs, and mix till it all gets crumbly. Sprinkle mixture evenly over apples. Be sure to cover apples completely, to seal in the juices and keep the apple slices moist.
Bake 35-45 minutes or till apples are tender and crumbs are golden brown. Serve warm, with optional whipped coconut cream and some healthy coffee substitutes.