Paleo Apple Crisp

apple-crispOver the weekend I visited Nashoba Valley Winery and Orchards, and came home with over 40 hand picked apples. So last night, in between running outside to check on the status of the “blood moon” and researching hotels for an upcoming trip, I baked a healthier version of Apple Crisp. The recipe is both gluten and dairy free, but just to keep things honest – I did end up sprinkling some regular sugar over the top! Whoops.

Recipe:

  •  6 macintosh apples (place in freezer for 10 minutes before peeling & slicing)
  • 1 cup coconut flour
  • 1 cup unsweetened coconut flakes (I had a version from Whole Foods that was reduced fat)
  • 1/2 cup coconut oil
  • 2 tablespoons pumpkin spice (or plain cinnamon works)
  • 1 teaspoon sea salt
  • 4 tablespoons honey
  • 4 eggs
  • 4 tablespoons sugar

First: Preheat the oven to 350 degrees. Peel apples and slice into thin pieces. Lay them in a 9×11 glass pan.

Second: Combine (in separate bowl) flour, coco flakes, coco oil, spices & salt, oil, honey & mix until the honey is distributed evenly. Once that is completed, add the eggs and mix until evenly distributed.

Third: Cover the apples with the crust mix. Make sure apples are covered completely, sprinkle sugar on top of the crust and pop into the over for 34-45min. The crust will begin to brown – and thats when you’ll know its ready.

I peeled, then sliced.

I peeled, then sliced.

apple-crisp-before

“Before” baking

apple-crisp-baked

“After” baking! PS – my condo smelled delicious last night (and felt so cozy!)

The crisp was delicious on its own, but eating it with some vanilla frozen yogurt would be next level! I didn’t have any on hand (and didn’t have time to run to the store) so enjoyed with some vanilla almond milk instead.

*Bonus points if you’re wearing something flannel while you bake this.

 

 

 

 

 

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