Cherry-Apple Almond Flour Crumble
Ingredients
Crumble Topping:
Filling:
Instructions
Crumble Topping:
  1. In medium bowl, mix together almond flour, brown sugar, cinnamon and sea salt
  2. With pastry blender (or 2 forks) roughly cut in chilled butter
  3. Mix together until course crumbles form (don’t overwork); set aside
Filling:
  1. Peel and core apples, and slice into ¼-in wedges
  2. Squeeze lemon juice over apples
  3. Add sliced apples, cane sugar, cinnamon and vanilla to skillet and stir to evenly coat apples**
  4. Cook mixture over medium heat until apples begin to soften (don’t over-cook – they will soften further in the oven)
  5. Add frozen cherries to the mixture and gently stir until nearly thawed (avoid over-stirring to keep apples and cherries from cooking down too much together)
  6. Add ¼ c. almond flour to the mix, gently stirring together all ingredients
  7. Remove from heat
  8. Pre-heat oven to 350°F (if using convection, reduce to 325°F)
  9. Pour fruit mixture into an 8-inch baking dish
  10. Top with almond crumble mixture and bake (covered) for 45 minutes
  11. Uncover and bake another 8-10 minutes, or until crumble is lightly browned and fruit filling bubbles
  12. ** If using fresh cherries, pit and let simmer with apple mixture for 3-5 minutes.
Recipe Notes

Serve with all-natural, double-vanilla ice cream

My super-simple and delicious homemade vanilla ice cream recipe**:
2 c. organic heavy whipping cream
3. c. reduced-fat organic, grass-fed milk
1 c. organic cane sugar
2 T. vanilla extract (or the scraped insides of 2 vanilla beans that are roughly 2 inches long). Note: I love vanilla and use it generously. If you prefer a subtler vanilla flavor, cut vanilla amount in half (1 T. extract or 1 vanilla bean, halved and scraped)

In a large bowl, use a hand mixer set on medium-low to blend whipping cream, milk and sugar (until sugar dissolves)

Add vanilla to mixture and stir gently

Pour mixture into fully-frozen ice cream bowl and let electric ice cream maker run for 20 minutes, or until ice cream thickens to desired consistency. Using a stiff spatula, fold ice cream into freezer-safe container (I prefer glass ice cream containers). Gently press a piece of clear plastic wrap on top of ice cream (to keep out air and preserve freshness); cover and place in freezer until ready to serve.

If dairy intolerant, you may swap with almond milk ice cream:

8 egg yolks
1 ½ cups organic cane sugar (or sucanat)
1 ½ cups non-dairy cream
2 ½ cups unsweetened, unflavored almond milk
2 T. vanilla extract (I love vanilla, so I call for Tablespoons, even though many recipes call for teaspoons).

1. In a medium-size saucepan heat almond milk and cream over medium heat (too hot will scorch the liquid!). Allow to cook over medium heat until the mixture starts to boil – then promptly remove from heat.

2. In a medium bowl, add egg yolks and beat until creamy, then add sugar and beat until blended.
3. Add almond milk and non-dairy cream substitute to egg and sugar mixture and blend together until well combined.
4. Add the liquid/egg mixture to the saucepan and return to medium heat, stirring continuously until the mixture reaches 175F (a candy thermometer works well); remove from heat.
5. Pour saucepan mixture into a large glass or stainless steel bowl and chill in the refrigerator until the mixture falls below 40F.
6. Remove from fridge and add the vanilla.
7. Place the chilled mixture into the frozen ice cream bowl and run in the electric ice cream maker for 20-30 minutes, or until firm (or the desired consistency is reached).
8. If softer serve consistency is desired, you may serve immediately. For firmer ice cream, transfer to a freezer-safe container, gently rest a piece of plastic wrap on top of ice cream to keep air out and preserve freshness, and refreeze for 2-3 hours.

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