Spiced apples with a crunchy topping, including extra crispy bacon, served in their own individual ramekins. Gluten free, dairy free, and paleo friendly.
- Preheat oven to 350ºF.
- In a mixing bowl, whisk together honey, 1/2 tsp cinnamon, allspice, and cloves. You can warm the honey a little if it’s too thick to work with.
- 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 1/4 tsp cinnamon. Add the bacon fat and use the fork to incorporate it all together (it will be clumpy). Now stir in the bacon and pecan pieces.
- Top each ramekin with the crumble mixture. Bake until the apples are soft and can easily be pierced with a fork. It should take about 30-35 minutes.
You’re not going to get enough fat from the 3 strips of bacon to make this recipe so if you don’t already have bacon fat saved up in the fridge, I think regular pork lard, dairy free butter, or regular butter would be good substitutes. If you cook an entire package of bacon, you should get plenty of leftover fat.
This recipe has been revised since I first published it in 2014. Originally, the topping included 2 Tbsp pumpkin seeds and only 3 Tbsp pecan pieces. The recipe also calls for six 4-oz ramekins but this most recent time, I was able to use four larger ramekins and no juices bubbled over the edges. Either size is fine though!