Bourbon Apple Cranpeary Crumbler

Happy November! Can you believe it? It’s already November. You know what that means? It is officially Christmas! Wait… what? Yes, you heard me right. It is officially Christmas. Christmas starts the second the clock strikes midnight on Halloween. It goes from candy corn to candy canes and pumpkins to Christmas trees. It is my favorite time of the year. Why? Thanksgiving and Christmas. For most Americans, these are the two most significant holidays of the year. Some of us collect recipes just for these very occasions and here is one you should add to the list. This week, we will be making this festive holiday recipe, a paleo Bourbon Apple Cranpeary Crumbler.

What is a Bourbon Apple Cranpeary Crumbler? The first two ingredients are self explanatory, then you have the cranpeary and crumbler. Cranberry, pears, a cobbler and a crumble. Every time I get hung up on whether I should make a cobbler or a crumble, I think, “Why make a choice when we can simply fuse the two and have the best of both worlds?”

I’m changing my layout a bit for ease of instruction, so I want to discuss the ingredients for the Bourbon Apple Cranpeary Crumbler. Many experts recommend certain baking apples and on most occasions it is true. You want tart and crisp but since we will have the tartness of cranberries, I offset it by using crisp, sweet apples. My awesome fruit slinger, Lile, has provided me with these delicious Arkansas Darks, Empire apples and bosc pears that are out of this world. I also added in a few pink ladies to provide additional sweetness. I’m hungry for some crumbler, shall we?

Paleo Bourbon Apple Cranpeary Crumbler:

Crumbler:

 

1 Cup – Otto’s Cassava Flour

¾ Cup – Organic Gemini Tiger Nut Raw Snack Sliced (Toasted and Chopped)

½ Cup – Gold Nugget Ghee (Room Temp)

½ Cup – Maple Sugar¹

1 – Large Pasture Raised Egg Yolk

 

Filling:

 

2 – Pink Ladies Apple (Peeled, Cored and sliced)

2 – Empire Apple (Peeled, Cored and sliced)²

2 – Arkansas Black Apples (Peeled, Cored and sliced)²

2 – Bosc Pear (Peeled, Cored and sliced)

1 Cup – Fresh Cranberries (Cooked)

1 Cup – Blonde Palm Sugar³

1 Tsp – Vanilla Extract

1 Tsp – Ground Chinese Cinnamon

¼ Tsp -Ground Star Anise

½ Tsp – Ground Nutmeg

¼ Tsp – Ground Allspice

½ Tsp – Ground Black Pepper

2 Tbsp – Otto’s Cassava Flour

2 Tbsp – Bourbon

 

Serving options:

 

Jones Gelato Vanilla Bean Gelato (Optional)¹ª

Notes¹: If you allow regular sugar, you can substitute with raw cane sugar

Note²: My empire and Arkansas Darks are smaller, so one large would work

Note³: If you allow raw cane sugar, substitute with ½ Cup Raw Cane Sugar

Note¹ª: Depending if you allow dairy, your choice of vanilla ice cream

Bourbon Apple Cranpeary Instructions:

 

1.) Heat your oven to 350°F. Single layer your sliced tigernut on a cookie sheet and toast them in the oven for a few minutes until golden brown. Stir occasionally. Remove from oven and chopped into smaller “oat” size pieces.

2.) Cook your cranberries in a sauce pan over medium heat with ¼ cup water and 2 tbsp honey or sugar. Cook until water is reduced to a syrup.

3.) Toss all Bourbon Apple Cranpeary Crumbler filling ingredients in a mixing bowl until all fruits are evenly coated. Layer the filling evenly in a 9.5 to 10 inch pie dish.

 

4.) In a clean mixing bowl, mix the crumbler ingredients together with your hands. Once done, sprinkle crumbler evenly over the fruit. Gently press down on the crumbler. Put the Bourbon Apple Cranpeary Crumbler in the oven for 40-45 minutes at 350°F.

5.) When crumbler is golden brown and the filling is bubbling, remove from the oven. Serve warm with a big scoop of ice cream. There you have it, my Paleo Bourbon Apple Cranpeary Crumbler. Until next time, eat up my friends!

 

 

 

 

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