Paleo Apple Crisp
My Paleo Apple Crisp is the crowd-pleasing dessert you’ll want to bring to every holiday gathering. It’s comforting, deliciously sweet and crumbly, but somehow gluten-free, dairy-free, and refined sugar-free.
Servings 4 - 6
Equipment
- large mixing bowl
- 8x8-inch baking dish (or ramekins)
- Food processor
Ingredients
For the Filling:
- 4 to 5 medium apples (any variety), peeled, cored, and thinly sliced
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1 tablespoon arrowroot starch
- Juice of ½ lemon
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
For the Crumble Topping:
- ½ cup almond flour
- ½ cup raw pecans
- 1/3 cup unsweetened coconut flakes
- 3 tablespoons raw pumpkin seeds
- 3 tablespoons ground flaxseeds
- 3 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of sea salt
- Coconut-milk vanilla-flavored ice cream, for serving optional
Instructions
Filling:
- In a large bowl, toss together all the filling ingredients. Transfer the mixture to an 8x8-inch baking dish, or spoon it into individual ramekins, and set aside.
Crumble Topping:
- Preheat the oven to 350 F.
- Place all the ingredients in the bowl of a food processor, and pulse until crumbly. Top the apples with the mixture in a thick, even layer.
- Bake for 40 minutes. Top the baking dish with foil and continue baking for another 10 minutes.
To Serve:
- Serve hot. Option to top with vanilla-flavored coconut-milk ice cream (or any ice cream you prefer). Enjoy!