A perfect winter warmer! Over Thanksgiving last year I was in the US and stumbled across my first Williams Sonoma store (oh hello, heaven!) where I picked up a couple of their delicious seasonal blends, as well as some extremely necessary copper plated measuring cups and spoons. One of the blends was Apple Pie Spice and it’s SO convenient for baking. My ever-expanding condiments cupboard (and not surprisingly, inversely proportional bank account) means there is little room for new seasonings.
This makes seasoning blends the ideal addition without having to purchase numerous different jars of spices that I may only use a few times before they go out of date. So I put my apple pie spice to test with this crumble and it turned out perfectly, I even took it to a dinner party, fed it to non-paleo human beings and they enjoyed it!
Note: I used buckwheat groats in this recipe, which aren’t technically paleo because they are a pseudo-grain, however, I really like them for the crunch. So to make this recipe 100% paleo sub the buckwheat for the same measurement of any chopped nuts. Also when I posted this recipe on Instagram one of my followers commented saying flaxseeds aren’t paleo. This was news to me! I did a little research and turns out they are paleo as they are a seed, however, some people who follow a strict autoimmune diet withhold them as they can perpetuate autoimmune reactions and can worsen conditions for people suffering from IBD. However, if these conditions don’t apply to you then flaxseed is an amazing source of fibre, vitamin B1, omega-3 fatty acids and antioxidants. It’s best to buy them as whole seeds and then grind as you need them to enjoy the highest nutritional benefit.
For the base:
4 medium apples
1 and 1/2 tbsp coconut sugar
3 tsp apple pie seasoning (alternatively 2 tsp cinnamon, 1 tsp nutmeg)
For the crumble:
1/4 cup ground flaxseeds
1/4 cup buckwheat groats (ground into flour)
1/4 cup coconut flour
1/4 cup almond flour
4 tbsp coconut oil
2 tbsp coconut sugar (or another unrefined sugar: honey, agave, maple syrup etc)
Pinch of salt
- Mix the flaxseeds, buckwheat, coconut flour, almond flour and coconut sugar in a bowl.
- Add the salt and coconut oil and rub mixture together until it forms a crumble texture, set aside.
- Core and chop the apples into small chunks then place in a baking dish. Sprinkle with coconut sugar and apple pie seasoning then spread crumble mixture over.
- Bake on 170C/350F for 40 minutes covered with baking foil (or until the apple layer caramelises) then remove covering and cook for a further 10 minutes to crisp the topping.