Apple Crumble (Paleo & Gluten Free) with Scream Sorbet

 As the finishing touch to a paleo feast, I made an apple crumble sin flour and milk. Served with Scream Sorbet out of the East Bay which is sold from the Ferry Building Farmer's Market on Saturdays. I had the pleasure of meeting Sierra who was working the Scream Sorbet stand. Sierra is full of life and knowledge about Scream Sorbet's process and ingredients. They usually have 4 - 6 flavors available for sampling and purchasing and I believe it changes week to week. For this I used their 'Saffron Almond' flavor which was divine. The ingredients are on the carton and include nothing more than water, Kashiwasi Farms blanched almonds, sugar, sea salt and saffron.

Apple Crumble 

Ingredients:
6 large apples, peeled and sliced. I recommend the Pink Lady apples for crumbles
1 1/2 cups almond flour
1 egg
2 tablespoons coconut oil
Raw honey
Cinnamon

Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Place apple slices in a glass baking dish. Drizzle the honey on the apple slices
2. Mix the almond flour, egg, coconut oil and cinnamon in a bowl until you have a 'crumbly' consistency
3. Add the topping to the apples. Bake for 30 - 35 minutes, until hot and bubbly and the crust is golden.
Allow to cool for about 10 minutes before serving with Scream Sorbet. Enjoy!