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Cranberry Apple Crumble Tart: paleo, keto and vegan friendly!

Updated: Nov 17, 2021

This paleo, keto and vegan friendly Cranberry Apple Crumble Tart is the perfect alternative to traditional holiday pies that are loaded with refined sugar and other questionable ingredients!

ALMONDS are packed with a potent mix of fiber, nutrients and protein that have been shown to help reduce fatigue and feelings of hunger between meals.

GALA APPLES are rich in fiber, which has been shown to help lower cholesterol and support healthy digestion.

MAPLE SYRUP contains over 24 antioxidants, with more compounds being found in dark maple syrup in comparison to lighter varieties.

Cranberry Apple Crumble Tart

INGREDIENTS - see measurements below

- whole cranberries

- gala apples

- slivered almonds

- almond flour

- almond meal

- coconut oil


Preheat oven to 350 degrees.

Press 3 cups shortbread crust into a 9" round pan lined with parchment paper until mixture is evenly compact.

Poke the pressed shortbread crust with the end of a wooden spoon creating indents every 1/2" throughout the pan and bake for 20 minutes

Remove pan from oven and top the warm crust with 2-3 cups cranberry apple chutney and let cool.

Top with 1-2 cups almond crumble topping and slice before serving.

For the shortbread crust....


3 cups almond flour

3 tbsp coconut oil, melted

1 1/2 tbsp raw local honey (or extra maple to make it vegan)


Combine the almond flour and duxbury saltworks sea salt in food processor and pulse to combine. Slowly add the maple syrup, raw local honey and coconut oil, pulsing food processor as you go.

For the cranberry apple chutney....


1 cups whole cranberries, roughly chopped - pulsing in a food processor is the easiest way to do this

3 cups gala apple, peeled and chopped

1/2 cup+ raw local honey (or maple to make it vegan)

6 drops orange essential oil (or 1 tbsp orange juice)


Combine all ingredients (except for honey) in a sauce pot, cover and heat over medium heat for approximately 15-20 minutes, or until fruit is soft enough to easily mash. (If the liquid cooks off before the fruit has softened, just add a bit of water 1 tbsp at a time in order to maintain moisture. If you have a lot of excess liquid, simply pour some off before adding the honey)

Add honey to taste and cooking with the lid off, stirring often, until most of the liquid has been cooked off and a thick, chunky chutney has formed.

For the almond crumble topping....


1 cup slivered almonds

1 cup almond meal

1/2 cup coconut oil, melted


Combine slivered almonds, duxbury saltworks sea salt and almond meal in food processor and pulse to combine. Slowly add the maple syrup and coconut oil, pulsing food processor as you go.



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