- Preheat the oven to 350 degrees. Lightly grease 6 (½ C.) ramekins, place on a baking sheet, and set aside.
- Peel and core the apples and cut into a medium dice. Place diced apples in a large mixing bowl and toss with the juice of ½ a lemon.
- Sprinkle the arrowroot starch, nutmeg, and cinnamon over the apples and toss well to coat. Add the ½ C. honey to the apples and toss to coat.
- Divide the apple mixture between prepared ramekins, packing the apples down as needed. Place 1 teaspoon of butter on top of each apple filled dish and top each teaspoon of butter with 1 teaspoon of honey.
- Bake in preheated oven for 32 minutes.
- While the apples are baking, prepare the almond topping:
- Place the almond flour, salt, and cinnamon in a mixing bowl and stir to combine. Cut the cold butter into very small cubes and add to almond flour. Cut the butter cubes into flour until they resemble coarse crumbs. Drizzle the 2 ½ T. of honey over the mixture and work it in with your fingers. Mixture should form very large clumps.
- When the apples have baked for about 32 minutes, remove them from the oven and divide the almond mixture evenly over the tops of each ramekin.
- Place the dishes back in the oven on the top rack and bake for an additional 10-12 minutes, or until the topping starts to turn lightly brown and the filling is bubbling.
- Serve with a vanilla coconut milk ice cream.
Keywords: Paleo, buttery, sweet, crunchy