A Tale of Two Paleo Crumbles – A Paleo Thanksgiving Part 4 with Semi Handmade

A Tale of Two Paleo Crumbles:

  1.  Apple Crumble with Crispy Almond Crumble
  2. Cherry Crumble with Buttery Pecan Topping

Each made with less than 15 minutes prep time.

Crumble Toppings

We made two crumble toppings, a crispy almond topping for the Apple Crumble and a Buttery Pecan topping for the Cherry Crumble.

Crispy Almond Topping

  • 3/4 Cup Almond Meal
  • 1/4 Cup Slivered Almonds
  • 3 TB Coconut Oil, melted and divided
  • 3-4 TB Maple Syrup
  • 3 TB
  • 1 tsp Cinnamon
  • 1 tsp Almond Extract
  • Half stick of Grass Fed butter, cubed and chilled (optional)
  • Pinch of Kosher Salt

We started with the Crispy Almond topping by combining almond meal, almond extract, cinnamon, pinch of salt, drizzle of coconut oil and pulsing until combined in the food processor.  We added the other half of the coconut oil, maple syrup and slivered almonds, along with half a stick of grass fed butter (optional) and pulsed 5-6 times until pea/marble sized pieces remained.

Hint:  If you keep going, add a little ice water, it will form a great ball of dough for Paleo Pumpkin Pie, coming soon.

Dump into a zip top bag and place in the freezer until you’re ready to use it.  This can DEFINITELY be made the night or even a week before!

Buttery Pecan Topping

  • 1/4 Cup Almond Meal
  • 1/4 Cup Unsweetened Shredded Coconut
  • 3/4 Cup Pecans
  • 3 TB Coconut Oil, melted and divided
  • 3-4 TB Maple Syrup
  • 3 TB
  • 1 tsp Cinnamon
  • 1 tsp Vanilla
  • Half stick of Grass Fed butter, cubed and chilled (optional)
  • Pinch of Kosher Salt

Combine in a food processor just as you did for the Apple Crumble, adding in the very cold cubed butter last.

Place in a zip top bag and place in freezer until ready to use!

Combing the Apple Crumble


  • 3-4 Diced green or macintosh apples, skin on optional (it’s where the vitamins are!)
  • 1/4 Cup Organic, Pure Grade A Maple Syrup
  • 1 tsp Cinnamon
  • 1/2 tsp Freshly Grated Nutmeg
  • Pinch of Salt
  • 3-4 TB Tapioca Starch
  1.  Combine all ingredients other than the tapioca starch and let marinate together until you’re ready to bake (up to an hour unrefrigerated)
  2. Add in the Tapioca starch and stir until combined and cloudy.
  3. Crumble the Crispy Topping evenly on top and bake for 30 minutes at 375F until lightly browned on top (don’t over brown, or it will be bitter!)

Buttery Pecan Cherry Crumble


  • 2 packages frozen cherries, defrosted to room temperature
  • 1/4 Cup of Organic, Grade A or B Maple Syrup
  • 3-4 TB Tapioca Starch
  • 1 tsp vanilla extract
  • Pinch of Kosher Salt

To the defrosted cherries, add the maple syrup, vanilla, salt and stir.  Allow to sit and marinate at room temperature until you’re ready to bake.

Stir in tapioca starch.

Spray a pie plate or 8 x 8 baking dish with cooking spray.

It will be cloudy like this, with no lumps.

Add the crumble topping and bake at 375F for 30-40 minutes until brown on top and bubbly in the center.

You’ll have two easy desserts that taste just like pie but way more healthful for your family!  And, as a bonus, you’ll prep everything together so you’ll have fewer dishes, always a bonus in our household!

Bonus:  Make these in mini pie plates or ramekins for an individual treat.  You can even freeze and pop in an oven when you’re ready to eat as a special weekday treat!

If baking from frozen, cover with aluminum foil for the first 15 minutes.

Thanks for checking out Part 4 of our Paleo Thanksgiving!

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