Cran-Apple Gingerbread Crumble (Paleo, AIP)

Cran-Apple Gingerbread Crumble (Paleo, AIP)

Dear Readers,

I wanted to share with you one last treat for this holiday season as well as to say a heartfelt thank you for making this food blogging venture so much fun. The Paleo Partridge has just celebrated its six-month blogiversary! Your support and feedback in the way of comments here on the blog as well as in tags on various social media have made this such a rewarding experience, and I’m super stoked to keep on keepin’ on as an autoimmune warrior come food blogger.

Using food as medicine has changed my life profoundly, and I started this blog so that I could share my story – the good, the bad, and the yummy!

Your fortitude and determination in overcoming chronic illness encourages me daily. You inspire me to keep creating dishes full of nutrient-dense, anti-inflammatory foods. And I’m looking forward to sharing more with you inΒ 2015.

May your holiday season sparkle with joy…and some of this Cran-Apple Gingerbread Crumble. πŸ˜‰

Warmest wishes,

Martine (a.k.a. The Paleo Partridge)

Cran-Apple Gingerbread Crumble
 
Author:
Recipe type: Treats
Ingredients
  • For the Base:
  • 1 c fresh or frozen cranberries
  • 5 apples, peeled and sliced
  • 2 tbsp. maple syrup or honey
  • 1 tsp fresh ginger, grated
  • For the Topping:
  • ¼ c coconut flour
  • 1 tbsp. arrowroot flour
  • pinch of salt
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp cloves
  • ¼ c shortening or coconut oil, melted
  • 1 tbsp. maple syrup
  • 3 tbsp. water
  • Optional: 2 tbsp. finely chopped pecans (provided you are not following AIP)
Instructions
  1. Set the oven to 350 degrees.
  2. Simmer cranberries, apples, maple syrup and ginger on medium heat for 10 minutes. Then pour into a lightly greased 8x8 baking dish.
  3. Mix coconut flour, arrowroot flour, salt, ginger, cinnamon, and cloves in a medium bowl. Make a well in the centre and pour in the melted coconut oil and maple syrup. Stir to combine thoroughly.
  4. Add the water and continue to mix until you have a pastry-like consistency.
  5. Place this mixture in the freezer for 5 minutes. This will make the dough super easy to crumble.
  6. Remove after 5 minutes and crumble the mixture over the fruit.
  7. If using pecans, sprinkle over the top before baking.
  8. Bake for 20 minutes at 350 degrees.
  9. Serve warm.
Β 

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 9 comments for this article
  1. April at 11:31 pm

    Martine,
    Thank you so much for your recipes and always- inspiring posts! We look forward to sharing in your blogging adventures with you in 2015! Wishing a very Happy Holiday season to you, too.

  2. Pingback: An AIP Easter | Where The Wild Rose Grows
  3. Peta at 1:16 am

    Could you do this with just apples? Maybe add a little more apple as we can’t get fresh or frozen cranberries in Australia. Thanks

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