For many, colder weather and the colors of changing leaves bring a craving for pumpkin. Personally, my favorite fall fruit has always been the apple. Growing up in New York state, fresh apples always abounded this time of year, and the crispness of their bite and their lacy hint of sweetness always call to mind the wonder of autumn: how something so succulent could grow as everything else withered.
I suppose autumn is more a time of rest, of restoration, while most of the natural world prepares itself to lie dormant throughout the greys of winter. Perhaps that's my Northeasterner’s take on it.
|From my weekend away: Jardin Du Luxembourg, Paris|
At any rate, fall is likely my favorite time of year. It always makes me want to pause and take the time to reflect on my life, on what is in motion and what has ceased, on what is huddling beneath the soil and what is budding on the horizon. Sometimes it helps to make a list to remind yourself that the little, pleasing things can add up to be greater than the bad:
I have seen Paris in the fall.
Thoughtful friends and family members decorate my life like colored Christmas lights.
Every day I live the golden opportunity of working towards my passions.
Yet autumn is also so often one of the busiest times of our year according to the social calendar we collectively subscribe to. Kids go back to school, work hypes up as clients return from vacation: with all these factors it can be add to give ourselves the space to slow down and recharge before the holiday crush begins.
The time and space it gives me to hear my own thoughts is only one of the reasons why I love being in the kitchen.
So when my mothers backyard apple tree finally came to fruition this fall, it seemed that the best and only thing to do with the delicious, home grown morsels was to bake an apple crumble: a candida can-do crumble, of course.
Candida Alert: As natural as the yummy sugars in these apples are, they can still aggravate candida. As with any dessert, keep portion sizes reasonable and savor what you’ve got.
For the crust:
1 ¾ cups almond flour
1 tbsp coconut flour
¼ tsp salt
6 tbsp salted butter, melted
½ tsp vanilla
½ tsp liquid stevia
For the apples:
8 cups roughly chopped apples
1/3 cup chopped walnuts
3 tsp cinnamon
½ tsp nutmeg
¼ tsp clove
¼ tsp ginger
1 tbsp coconut flour
½ tsp salt
½ cup salted butter, melted
1 tsp vanilla
1 tsp stevia
For the streusel:
½ cup coconut flour
½ cup almond flour
¼ tsp nutmeg
½ tsp cinnamon
1/8 tsp salt
1 packet stevia
1/3 cup chopped almonds
6 tbsp salted butter
1 tbsp beaten egg
Preheat the oven to 350 degrees.
In a medium-sized bowl, combine the almond flour, coconut flour, salt, butter, and vanilla. Mix these ingredients until they come together in a dough-like consistency.
Spread the dough evenly across the bottom of a 9 by 12-inch baking pan. Use your fingers to press it to about a ¼-inch thickness.
Prebake the crust for 5-10 minutes, just until the edges turn a light, golden brown. Set the crust aside for now.
In a large bowl, combine the apples with the walnuts, dry spices, coconut flour, salt, butter, vanilla, and stevia. Toss the chopped apples in the bowl to coat each piece as evenly as possible with the other ingredients. Set this aside for now.
In a medium-sized bowl, combine coconut flour, almond flour, nutmeg, cinnamon, salt, stevia, chopped almonds (or other nut if you prefer), butter, and egg. Gently toss these ingredients to intermix.
Carefully transfer the apple filling mixture into the dish with the prebaked crust. Sprinkle and spread the streusel mixture over this evenly. Cover the crumble with tinfoil and place it into the oven.
Bake covered for 30 minutes, until apples are softened. Remove tinfoil and allow the crumble to bake uncovered for 10-15 minutes, until the crumble is toasted and slightly browned.
Remove the crumble from the oven and allow it to rest for about 10 minutes, while the juices set.
This is a perfect fall dessert for your Thanksgiving table, as it can be portioned to serve few or many. It can also be stored in an airtight plastic container in the refrigerator for up to five days.