Description
This paleo-friendly dump cake layers tender apple slices with almond flour and natural sweeteners for a warm, comforting dessert. It’s simple to make, naturally sweet, and free from grains, dairy, and refined sugar.
Ingredients
Scale
🛒 Ingredients:
5 cups peeled and sliced apples
1 tablespoon lemon juice
½ cup maple syrup or coconut nectar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 ½ cups almond flour
½ cup coconut oil, melted
¼ cup chopped pecans or walnuts (optional)
Pinch of sea salt
Instructions
📝 Instructions:
- Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish with coconut oil.
- Prepare Apple Base: Toss apple slices with lemon juice, maple syrup, vanilla, and cinnamon. Spread evenly in the baking dish.
- Add Almond Flour Topping: Sprinkle almond flour over the apples. Dot with melted coconut oil and sprinkle with nuts and a pinch of sea salt.
- Bake: Bake uncovered for 35–40 minutes, until the topping is golden and the apples are tender.
- Serve: Cool slightly before serving. Optional: top with coconut whipped cream.
Notes
- Fruit Variations: Pears, peaches, or berries work well.
- Sweetener Options: Use honey instead of maple syrup for a paleo-approved variation.
- Storage: Refrigerate for up to 3 days; reheat before serving.