Wednesday, October 5, 2011

Primal Apple Crumble




Tis the season... of apples! Apples baking makes me not just think of, but feel like fall, Halloween; leaves rustling in the wind and bundling up next to a window with something sweet. Just to have that warm smell in the house, I came up with this recipe and was extremely thankful for the whim.

Primal Apple Crumble
6 organic apples cored and sliced (you can use any variety)
1 tbsp xylitol
1/2 tsp cinnamon
1 tbsp lard, butter or coconut oil


Directions
Heat the oven to your usual baking temp (mine is about 400 degrees) and put a casserole dish in with the tablespoon of lard, butter, or coconut oil until it melts and you can coat the dish. Throw in the apple slices tossed with the cinnamon and sweetener. This gives the apples a head start while you put together the crumble topping.


Crumble Topping
1 2/3 cups almond flour
1/3 cup coconut flour
1/4 tsp arrowroot powder
1/4 tsp baking powder (Grain Free)
1 1/2 tsp cinnamon
1/8 tsp grated nutmeg
1/8 tsp ground clove
1/8 tsp ground ginger
1/4 cup xylitol
1/8 tsp pure stevia extract
1 pinch of sea salt
1 tsp vanilla extract
2 tbsp lard, butter or coconut oil
1 pastured egg


Directions
Mix all of the dry ingredients together in a mixing bowl making sure to break up any clumps of coconut flour or other ingredients. Use a pastry dough blender to mix in the wet ingredients until you have a crumble that is the same consistency of our quiche crust. This means it is a loose crumble but still sticks together when pressed. Take the apples out of the oven and with a spatula flatten them or move them around until you have a reasonably flat surface for the topping. Pour the crumble on and move it around to cover the entire apple filling, pressing just enough to have it stick together. Put it back in the oven until the topping becomes a little browned (at least 20 minutes). I know when stuff is just about done the good-ol'-fashioned way... when I can smell it. When apple cinnamon starts wafting through the house, it probably only has another 5 minutes or so.

Serve it hot or cold, with ice-cream or custard, whip cream or cr√©me fraiche. You could even add some whole walnuts in with the apples or chopped into the topping. It is an addictive way to use the abundant fruit this season. I will probably make this for my non-primal family for Thanksgiving (win them over with sweets that aren't bad for you).  Enjoy!


Tools: Pastry Blender


This is one of my favorite tools and will be needed for the next recipe post.  Since I bake so much and am constantly creating bread alternatives, this is the only thing I need to make quiche, tart, pizza crusts and crumble topping for my primal apple crumble. I highly recommend you add one to your primal pantry tools.
It is used to mash the butter or lard into your dry mixed ingredients and create that crumbly texture needed for crusts. It distributes the wet ingredients very thoroughly. Just make sure you have already mixed your dry ingredients.



I have the one pictured above right. It is nice that the blades go all the way up the sides to the handle but sometimes the nut that holds it all together comes loose and parts go flying. I would probably prefer one that was a little more sturdy like the one on the left. Either way, you probably won't spend more than $15 for even the top-of-the-line dough blender.