Ingredients for the Paleo Apple Crisp Filling
3 medium apples, peeled and thinly sliced (about 4 cups)
2 Tbsp coconut sugar
1 Tbsp pure maple syrup
1 Tbsp blanched almond flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon pure vanilla extract
1-2 Tbsp water (optional)
Ingredients for the Pecan Coconut Crisp Topping
¾ cups pecans, chopped
½ cup unsweetened coconut flakes
¼ cup blanched almond flour
¼ teaspoon ground cinnamon
2 Tbsp pure maple syrup
Instructions
1. Preheat oven to 350° F. Grease an 8-inch square baking pan with coconut oil and set aside.
2. In a large bowl, add all the filling ingredients: apples, coconut sugar, maple syrup, almond flour, cinnamon, nutmeg, and vanilla extract. Using a rubber spatula, stir and fold until apples are fully coated and sugar has dissolved. If the mixture seems dry, add a little water. You’ll want to see 1-2 Tbsp liquid at the bottom of your mixing bowl.
3. Pour the mixture into the baking pan. Use a spatula to smooth apples into an even layer. Set aside.
4. Add all topping ingredients to a medium-sized bowl. Using a fork, stir and fold until crumbles form. Gently spoon over the apples, ensuring the crumbles stay intact.
5. Place baking pan in the oven. Bake for 40-60 minutes. The apple crisp is done when the topping is a deep golden brown and the juice around the filling has thickened. To test, use a spoon to carefully lift up one corner of the apple crisp. If it’s still watery, bake for another 5 minutes.
6. Allow to cool for 10-15 minutes. Serve warm and enjoy!
Serves 12
Inspired by Beaming Baker
