Apple-Pomegranate Crumble

One aspect of a paleo lifestyle I like a lot is how fine the boundary is between a dessert and a sweet breakfast. They could almost be interchangeable. And if a doughnut can be considered a breakfast food, I’m pretty sure that this lightly sweetened crumble can join the ranks as well.

Prep time 20 minutes
Serves 6

For the cake:

11/2 pounds (680 g) tart baking apples (about 3 to 4), cored and cut into 1/2-inch (1 cm) cubes
1 cup (174 g) pomegranate arils (from 1 small pomegranate)
2 tablespoons (16 g) tapioca flour
1 teaspoon cinnamon
2 tablespoons (40 g) honey
2 tablespoons (30 ml) freshly squeezed lemon juice

For the topping:

1 cup (96 g) blanched almond flour
1/2 cup (43 g) unsweetened coconut flakes
1/2 cup (60 g) chopped raw walnuts or pecans
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon coconut sugar
3 tablespoons (45 ml) melted Homemade Ghee or coconut oil
Pinch of sea salt
Whipped Coconut Cream, for serving

1 Place the diced apple and pomegranate arils in a 2- or 3-quart (1.9 or 2.8 liter) slow cooker. Add the tapioca flour and cinnamon, and mix well. Stir in the honey and lemon juice.

2 In a medium mixing bowl, combine the almond flour, coconut, nuts, ginger, nutmeg, and coconut sugar. Drizzle the ghee over the top and stir until the mixture begins to resemble wet sand. Sprinkle a pinch of salt over the top.

3 Pour the crumble mixture on top of the apples and arils. Spread evenly.

4 Cover and cook on low for 31/2 to 4 hours, until the apples are tender, but not mushy.

5 Serve warm with a dollop of Whipped Coconut Cream.