Paleocity Life

Dutch Apple Pie with Crumb Topping (Paleo, Grain-Free)

Hey guess what? It’s my birthday tomorrow! And in honor of my special day, I am sharing a recipe for one of my favorite desserts, traditional Dutch Apple Pie that has been Paleofied by yours truly. Because we all know, the main reason we love Dutch apple pie so much is because of that wonderfully crumbly topping. And I got you covered with that, this recipe makes a ton of that crumb topping.

In past years, I have always gone on vacation for my birthday. I don’t like to make a big deal out of it, but I do like to travel. So a trip has always been a welcome escape. Last year, and this year however due to conflicting schedules I will postpone my yearly birthday trip until late May. But that’s alright with me, because the anticipation makes it more exciting.

Since my birthday falls on a Friday this year, I figure I can stretch it into the whole weekend and celebrate for 3 days. On Friday my friends are taking me out to a great rooftop bar, weather permitting, and we are going to enjoy a girl’s night. Then on Saturday my parents and brother are coming over and I am going to make dinner for us. I haven’t decided yet what I will make, but I know I am making Bacon Wrapped Dates as an appetizer and a Paleo Pineapple Upsidedown Cake using Simple Mills Vanilla cake mix. With a delicious meal in between, of course.

Sunday is totally unplanned and I am ok with that. I am thinking I’ll try and get a workout in, then maybe Adam and I will go out for brunch or a gluten-free donut and then just see where the day takes us. Some of my favorite days with my guy are the ones that are unplanned, so I am sure it will be a good day with just the two of us. I also have a feeling we will make this Dutch Apple Pie on Sunday afternoon to end out the weekend with a great dessert.

I hope you enjoy this Dutch Apple Pie as much as I do!

Ingredients:
Crust:
1 ½ cup almond flour
½ cup tapioca flour
½ tsp cinnamon
3 tbsp grass fed butter, cold
1 egg

Filling:
5 Granny Smith apples, sliced
1 tbsp maple syrup
1 tbsp maple sugar
1 tsp lemon juice
1 tsp cinnamon
½ tsp ground ginger

Topping:
1 cup tapioca flour
½ cup almond flour
⅔ cup coconut sugar
2 tbsp coconut flour
⅓ cup butter or ghee, room temperature

To make the crust add the almond flour, tapioca flour and cinnamon to a food processor and process until combined. Add the butter or ghee and egg and process until a dough ball forms.

Using your hand, press the dough into a 9” pie dish and cover with plastic wrap. Place the pie crust in the fridge and let set for at least 30 minutes. (Pie crust can be in the fridge for up to 24 hours.)

When ready to bake, heat oven to 375°.

In a large bowl, add the sliced apples, maple syrup, maple sugar, lemon juice, cinnamon and ginger and mix to combine. Add the apples to the pie crust and even out.

Bake for 20 minutes.

While the pie is baking, you can make the topping. Simply add the tapioca flour, almond flour, coconut sugar, coconut flour to a food processor and process until combined. Add in the butter or ghee and process until a crumble mixture forms.

After the 20 minutes, remove the pie from the oven and sprinkle the topping over the apples.

Return to the oven and bake for an additional 40 minutes, until the topping is browned.

Cool for 5 to 10 minutes before serving.

Enjoy!

*Serve topped with a scoop of coconut milk ice cream for an extra decadent treat.

Dutch Apple Pie with Crumb Topping (Paleo, Grain-Free)
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Prep Time
45 min
Cook Time
1 hr
Total Time
1 hr 45 min
Prep Time
45 min
Cook Time
1 hr
Total Time
1 hr 45 min
Ingredients
Crust
  1. 1 ½ cup almond flour
  2. ½ cup tapioca flour
  3. ½ tsp cinnamon
  4. 3 tbsp grass fed butter, cold
  5. 1 egg
Filling
  1. 5 Granny Smith apples, sliced
  2. 1 tbsp maple syrup
  3. 1 tbsp maple sugar
  4. 1 tsp lemon juice
  5. 1 tsp cinnamon
  6. ½ tsp ground ginger
Topping
  1. 1 cup tapioca flour
  2. ½ cup almond flour
  3. ⅔ cup coconut sugar
  4. 2 tbsp coconut flour
  5. ⅓ cup butter or ghee, room temperature
Instructions
  1. To make the crust add the almond flour, tapioca flour and cinnamon to a food processor and process until combined. Add the butter or ghee and egg and process until a dough ball forms.
  2. Using your hand, press the dough into a 9” pie dish and cover with plastic wrap. Place the pie crust in the fridge and let set for at least 30 minutes. (Pie crust can be in the fridge for up to 24 hours.)
  3. When ready to bake, heat oven to 375°.
  4. In a large bowl, add the sliced apples, maple syrup, maple sugar, lemon juice, cinnamon and ginger and mix to combine. Add the apples to the pie crust and even out.
  5. Bake for 20 minutes.
  6. While the pie is baking, you can make the topping. Simply add the tapioca flour, almond flour, coconut sugar, coconut flour to a food processor and process until combined. Add in the butter or ghee and process until a crumble mixture forms.
  7. After the 20 minutes, remove the pie from the oven and sprinkle the topping over the apples.
  8. Return to the oven and bake for an additional 40 minutes, until the topping is browned.
  9. Cool for 5 to 10 minutes before serving.
  10. Enjoy!
Notes
  1. *Serve topped with a scoop of coconut milk ice cream for an extra decadent treat.
Paleocity Life http://www.paleocitylife.com/

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