Third and final apple recipe. Hope you aren’t sick of apples yet. If you’re going to make any one of my recent apple recipes, make this one! They’re all good but this one is my favorite. Probably because it has bacon. I think I was overdue for a bacon recipe too. It’s been a while.
I have a confession. I hate ice cream. Have I said that before? You probably didn’t believe me so I’ll say it again. Every once in a while a little bit of coconut milk ice cream is good for making a kombucha float but just plain ice cream by itself? Bleh. Cold. Boring. Yuck. However, IF I did like ice cream I might put a little scoop on top of these guys because there’s lot of good juice at the bottom that’s just too sweet to slurp up on its own. A lot of that juice bubbles over the top while baking as you can see from my messy photo. (Use a baking sheet!)
- 3-4 apples, cored and diced or sliced small
- 3 strips of bacon, cooked and diced
- 3 Tbsp cooled bacon fat (or other solid fat)
- ¼ C honey
- ⅓ C almond flour (or other nut/seed flour)
- 2 Tbsp coconut sugar
- 2 Tbsp pumpkin seeds, shells removed
- 3 Tbsp pecan pieces
- ½ tsp plus ¼ tsp cinnamon, divided
- ⅛ tsp allspice
- ⅛ tsp ground cloves
- Preheat oven to 350ºF.
- In a mixing bowl, whisk together honey, ½ tsp cinnamon, allspice, and cloves.
- Dice up apples and add toss them in the bowl with the honey mixture.
- Evenly divide the apple pieces between six 4-oz ramekins. Make sure to place these on top of a baking sheet or you will have quite a mess to clean up in your oven!
- Set the ramekins aside and start on your crumble topping. Using a fork, mix together the almond flour, coconut sugar, and ¼ tsp cinnamon. Add the bacon fat and use the fork to incorporate it all together (it will be kind of clumpy like making biscuits). Now stir in the larger ingredients: bacon, pecan pieces, and pumpkin seeds.
- Drop a few pieces of the crumble mixture on top of the apples. Bake until the apples are soft and can easily be pierced with a fork. It should take about 30-35 minutes.