I was driving to a wedding last Saturday and realized that I totally forgot to post this recipe! Last week was so hectic. I was sick for most of the week due to gallstone complications (I still have no idea what triggered it), then I had to shoot a wedding on Saturday in north Jersey and had to attend a wedding in Pennsylvania on Sunday before driving back home on Sunday night to make it to work on time on Monday morning. So, I apologize for the delay!
Now, in my last post, I shared images from when Erik & I went apple picking. First off, he wants me to inform everyone that he was misrepresented in that post: 1. He loves autumn just as much as winter and claims to love autumn just as much – if not more – than I do. (He’s wrong.) and 2. He treats all apples equal. He does love the tart ones, but enjoys any apple on a good day.
Second, I made a thing with the apples we picked! I’m really excited about this because not only did we bake something with apples I picked myself (I usually just end up eating them all), but the thing I baked (with my Mom) is probably the best thing we’ve ever made! If you’re going to try any recipe I share here, please make it this one. It’s so good – and what’s better is that it’s paleo approved and without any added sugar!
My only disclaimer is this: I am not a baker, this is not a food blog, nor am I smart enough to throw things together and have them taste good. So, like my other recipes on here, I have used another recipe as a foundation and made the necessary changes to make it fit my dietary restrictions. If you’d like to see the original recipe, click right here.
Here we go!
- 8 Jonathan or Ida Red apples (or a mixture of both, which is what we did)
- 1/2 Lemon
- 3 1/2 tablespoon Arrowroot Starch
- 1/4 teaspoon Nutmeg
- 1 1/2 teaspoon Cinnamon
- 1/2 cup Honey
- 2 tablespoon Grass-fed Butter
- 2 cup Almond Flour
- 1/2 teaspoon Pink Himalayan Salt
- 1 teaspoon Cinnamon
- 2 1/2 tablespoon Honey
- 8 tablespoon (1 stick) Grass-fed Butter, cold
- Additional 6 tablespoon Honey, for drizzling
First, preheat the oven to 350*F. Then, use coconut oil spray to lightly grease a 10″ ceramic caserole dish and set aside.
Next, peel, core, and cut all of the apples into a cubes. Place them in a large mixing bowl and squeeze the juice of half a lemon over top while tossing.
Then sprinkle the arrowroot starch, nutmeg, and cinnamon over the apples in the mixing bowl and toss well to coat. Once mixed well, then add the half cup of honey and toss to coat.
Now it’s time to pour the apple mixture into the ceramic casserole dish! The apples should fit perfectly in the dish once patted down a bit.
From here, take the 2 tablespoon chunk of butter and divide it up into 6 slices and place evenly across the apples in the dish. Then drizzle the 6 teaspoons of honey onto each slice of butter like so:
Now it’s time to bake! Place the casserole dish in the oven for 32 minutes.
While the apples are baking, prepare the almond flour topping by placing the almond flour, salt, and 1 teaspoon of cinnamon into a mixing bowl and stir to combine. Cut the cold stick of butter into small cubes and add to the almond flour mix. Cut the butter cubes into the flour until they resemble coarse crumbs. Then, drizzle the 2 and a half tablespoons of honey into the mixture and work it in with your fingers until the mixture forms clumps.
After the apples have baked for 32 minutes, take them out of the oven and sprinkle the almond flour mixture evenly over the the top of the casserole dish.
Place the dish back in the oven on the top rack for an additional 10-12 minutes – or until the topping starts to turn light brown and the filling is bubbling.
Once it’s done, take it out of the oven, serve with vanilla coconut milk ice cream and enjoy!
Thanks for reading,