Paleo Apple Sort-of Shortcake

Every season brings its own wonderful foods and cooking techniques.  I can’t think why you’d ever want to eat ‘out of season’, I’m always ready to ring the changes when different foodstuffs start to become available and at their best and to match the cooking style to the weather (who wants to roast in summer or barbeque in winter?!).   Hubby bear’s favourite kind of pie is apple and with the apples still mounded high and cheap at the markets, this is the season to give it a go. 

apple shortcake

INGREDIENTS

Filling

5 Granny Smith (or similar cooking apples), peeled and chopped

1 Tablespoon coconut sugar

1 teaspoon ground cinnamon

½ Cup pure apple juice

2 Tablespoons freshly squeezed lemon juice (about ½ a lemon)

1 Tablespoon arrowroot or tapioca flour

Crust

1 Cup ground almonds

1 Tablespoon of arrowroot or tapioca flour

Pinch of salt

2 Tablespoons of coconut oil

1 Tablespoon of coconut sugar

1 egg

DIRECTIONS

Pre-heat the oven to 200 C.

Place all ingredients for the crust into the bowl of your food processor fitted with an ‘S’ blade and pulse until crumbly and starting to clump together.  Press into a rough ball with your hands, transfer into a bowl or plate and place in the freezer to harden while you prepare the filling.

In a large pot, over a medium heat melt the coconut oil and then tip in the chopped apple, cinnamon and coconut sugar to sauté.  Stir the apples occasionally as they start to caramelize, approx. 10 – 15 mins.  Remove from the heat.

In a small jug whisk together the lemon juice, apple juice and arrowroot flour, stir into the caramelized apples.  Tip the apple mixture into a pie dish or flan dish and smooth the top.

Take the crust out of the freezer and slice it up like a roll of cookie dough.  Gently arrange the slices of crust over the top of the apple.  Place the dish into the oven and bake for 10 – 15 mins or until the top is looking golden brown and smelling delicious. 

This is best served still slightly warm from the oven with a scoop of ice cream (check out the chocolate and vanilla versions in my archive!) or a big dollop of coconut cream.

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