Filling Ingredients2 tsp fresh lemon juice
1/4 cup palm sugar
1/2 tsp cinnamon
2 Honeycrisp apples, cored and sliced somewhat thinly
Crumb Topping Ingredients
3/4 cup rice flour
1/4 cup palm sugar
1/2 teaspoon cinnamon
1/3 cup grass-fed butter
Preheat oven to 425. Let butter sit out or microwave on defrost setting until softened. In a large bowl, sprinkle apples with lemon juice, then mix in sugar, cinnamon, and Craisins. Add apple mixture to a 1-1/2 or 2 quart casserole dish. You can grease it with coconut oil first, but I didn't find it necessary.
In a medium sized bowl, combine all topping ingredients except for butter. Cut in the softened butter with a pastry cutter or two forks until pea-sized crumbs form. Sprinkle the crumbs evenly over the apple mixture.
Bake for 10 minutes, then decrease oven temperature to 350 and bake for 50 minutes or until crumbs have browned. Let cool/set for at least 15 minutes before digging in
- You could easily swap out other granulated sugars of your choice; I'm not sure how liquid sugars or sugar-free stuff would work.
- No, you don't need to peel the apples. I used a corer and sliced each of the large pieces it made into thirds.
- You could swap the Craisins for raisins if you want. I just happen to hate raisins. You can also leave out the dried fruit altogether. You can always add another half of an apple or so.
- For the rice flour in the topping, it's possible that you could swap it for arrowroot, tapioca, coconut or even almond flour, all of which would Paleo-ize the recipe. I haven't tested the arrowroot or tapioca and I'm not a fan of the texture of almond or coconut flour crumbs, so I went with the finest flour I had on hand.
- I used Kerrygold salted butter because it's delicious and grass-fed.
- The dish I used was a round glass one about 8" around. If you use a wider one, you may need to reduce your baking time or add another half of an apple to keep things from getting overcooked.