We all love a dessert recipe that’s actually pretty healthy. This is one I like to make.
Here’s why I think you’ll really like this recipe too.
I made this often when I was 1,000% Paleo (for like five years straight… it’s a little weird when I think back on it sometimes). This recipe calls for apples, butternut squash, and almond flour. And for a while there, it felt luxurious. (You know how limited the Paleo diet is, right?) But on this side of things, it’s somehow still just a warm, tasty, perfectly fall thing to pull out of the oven.
Did you feel the same way?
After you have a chance to make this Apple Butternut Crumble, pop back over here and let us all know how it worked out for you. (It can’t be just me that still likes it after finally eating gluten after five years.)
- 2 cups butternut squash shredded
- 3 cups apples (such as Honeycrisp) shredded
- ¼ tsp ground cinnamon
- 2 tbsp tapioca flour
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- pinch of kosher salt
- 1 cup almond flour
- ¼ cup cold butter for paleo, use ghee or coconut oil
- 2 tbsp coconut palm sugar
- ¼ tsp kosher salt
- ¼ tsp pumpkin pie spice
- Preheat the oven to 350°F
- Mix the ingredients for the crumble first and store in the refrigerator once combined. Use a fork or pastry cutter to cut in the cold/firm ghee or butter into the almond flour so it resembles coarse sand.
- Shred the butternut squash and apples. Combine with remaining ingredients for the filling.
- Pour the apple-butternut filling into a baking dish, then top with the cold crumble topping.
- Bake for 35 to 40 minutes, or until the filling is bubbling and the crumble is golden brown.
- Allow to cool for 5 minutes before serving.