Paleo Apple Crisp with Almond Flour Crumble

Directions

1. 1
   Position a rack in the lower third of the oven and preheat to 350ºF.
2. 2
   While the apples bake, prepare the topping.
3. 3
   Peel the apples using a T-shaped vegetable peeler.
4. 4
   Place the almond, cassava, and tapioca flours in a large bowl with the nuts, coconut sugar, cinnamon, nutmeg, and salt. Stir to combine.
5. 5
   Cut the apple flesh off the core by standing a peeled apple upright and cutting downward next to the core to remove large chunks of apples.
6. 6
   Stir in the melted butter until combined; the mixture will resemble gravel.
7. 7
   Place the chunks cut side-down and slice them fairly thin – about three-eighths of an inch.
8. 8
   Crumble the topping over the baked apples. Return to the oven and bake until the topping is deep golden and the apples are bubbling, 40-50 minutes.
9. 9
   Toss the apples in a large bowl with the apple cider, maple syrup, lemon juice, and salt.
10. 10
    Let cool slightly, at least 10 minutes. The topping will become more crisp as it cools and the juices will soak back into the apples.
11. 11
    Scrape the apples into a 9-inch round baking dish with 2-inch high sides (or an 8x8-inch square pan).
12. 12
    Serve warm or at room temperature with ice cream.
13. 13
    Bake at 350 until bubbling, 30-35 minutes. Stir gently.