Here in Arizona, you know fall is right around the corner when the days’ highs can’t quite make it into the triple digits and settle for the mid-90s instead.
We’re still a long way away from sweater weather here (today’s high was 94ºF to be exact) but, the days are getting shorter and I think I noticed a little crispness in the air this morning. :)
Well that’s all the tease this desert dweller needs to break out the fall spices and celebrate these cooler temps.
And of course I’ve got the perfect little recipe for that – a simple and sweet paleo treat with a fall taste as big as a harvest moon.
These pear and apple pie cups are one of my favorite cool weather combos. You’ve got a warm chunky apple-pear filling piled into a delicious baked almond and pecan cup that tastes like granny’s homemade pie crust – oh so scrumptious! And yes there’s a way to top all this goodness – try these with a scoop of non-dairy paleo ice cream…that’s included in the recipe below.
Note this recipe as written makes about six filled pie cups, with a little pear-apple filling left over you can enjoy later as a side or use as a topping for your pork chops. For an even dozen, just double the recipe.
And if you don’t want to make everything at once, you can easily whip up the pear-apple filling a day or two ahead and store it in the fridge until you’re ready to reheat and enjoy.
I love this easy fall paleo treat, and I’ve already put it on my must-make list for Thanksgiving.
Hope you give this awesome little autumn recipe a try soon! Enjoy! [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2rk08p’]
In a medium saucepan, combine apples, pears, lemon juice, water, and the cinnamon stick
Bring mixture to boil over medium-high heat
Stir mixture, cover and reduce heat to medium-low
Stir occasionally and cook about 20 minutes, or just until fruit is tender
Next add the ground cinnamon and the allspice. Taste and add 1-2 tablespoons of honey for additional sweetness if desired
Remove cinnamon the stick.
If not serving immediately in the pie cups, allow the filling to cool, spoon into jars, and store in refrigerator
Preheat oven to 350º F
Grease bottom and sides of 6 cups in a muffin tin
Combine all of the pie cup ingredients into a bowl and mix by hand. Divide equally into 6 balls of dough
Press one ball of dough into the bottom and sides of each muffin tin well to form a cup that's about the same thickness all the way around
Begin baking the empty cups in your 350º F oven. Set a timer for 8 minutes and check to make sure the cups are not browning too fast on top...if they are, loosely tent with aluminum foil. Continue baking the cups for another 6 minutes or so...just until the cups develop an light brown color overall
Remove tin from oven and allow to cool off before removing cups. If necessary, insert a fork around the edges to gently loosen cups before removing.
In a mixing bowl, combine all the ingredients
Pour mixture into an electric countertop ice cream maker
Churn about 20-30 minutes
Makes about 1-1/2 pints
Store in freezer until ready to serve
Paleo • Gluten-Free • Dairy-Free
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Ingredients
Directions
In a medium saucepan, combine apples, pears, lemon juice, water, and the cinnamon stick
Bring mixture to boil over medium-high heat
Stir mixture, cover and reduce heat to medium-low
Stir occasionally and cook about 20 minutes, or just until fruit is tender
Next add the ground cinnamon and the allspice. Taste and add 1-2 tablespoons of honey for additional sweetness if desired
Remove cinnamon the stick.
If not serving immediately in the pie cups, allow the filling to cool, spoon into jars, and store in refrigerator
Preheat oven to 350º F
Grease bottom and sides of 6 cups in a muffin tin
Combine all of the pie cup ingredients into a bowl and mix by hand. Divide equally into 6 balls of dough
Press one ball of dough into the bottom and sides of each muffin tin well to form a cup that's about the same thickness all the way around
Begin baking the empty cups in your 350º F oven. Set a timer for 8 minutes and check to make sure the cups are not browning too fast on top...if they are, loosely tent with aluminum foil. Continue baking the cups for another 6 minutes or so...just until the cups develop an light brown color overall
Remove tin from oven and allow to cool off before removing cups. If necessary, insert a fork around the edges to gently loosen cups before removing.
In a mixing bowl, combine all the ingredients
Pour mixture into an electric countertop ice cream maker
Churn about 20-30 minutes
Makes about 1-1/2 pints
Store in freezer until ready to serve
