Delicious Apple Crisp
This delicious apple crisp recipe is the perfect fall/holiday dessert. It is grain free, dairy free, gluten free, refined sugar free, paleo and aip friendly
Ingredients
- 4 apples Cortland or Gala work well
- 2 tsp cinnamon (to sprinkle on the apples)
- 1.25 cups tapioca flour (you could also use 1 cup tapioca flour and 3/4 cups ground pecans if you tolerate nuts.)
- 1/3 cup coconut flour
- 3 tsp cinnamon
- 1 pinch sea salt
- 1/4 cup honey
- 1/3 cup coconut oil melted
- 1/4 cup water
- coconut oil to grease the casserole
Instructions
- Peel apples and cut them in half. Remove the core with a knife. Cut the halves into 1/4 inch slices and then cut those into thirds.
- Grease casserole and add apples to a casserole or cast-iron skillet. Sprinkle cinnamon on apples.
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium mixing bowl combine tapioca flour, coconut flour, cinnamon, salt and stir well. (If you want to add nuts place the pecans in a food processor, blend until ground and add to the flour mix.) Add honey and coconut oil and mix until crumbles form. Add a little more coconut oil if the crumbles are too dry, add more tapioca flour if the crumbles are too wet.
- Finish up by distributing the crumbles evenly on top of the apples. Most of the apples should be covered. Pour water evenly on top.
- Bake for about 40 minutes or until the apples are soft and juicy and the crumbles are golden brown.
- Serve warm with coconut ice cream or coconut whipped cream.
Notes
Tip:
- If the apples are not as juicy after the baking time, add a little bit of water evenly onto the apple crisp and bake until the apples are soft.
- Make sure your whole casserole is covered with one layer of apples.
- Choose sweet apples like Cortland or Gala
- Don’t throw away the apple peels. Make apple peel chips. Lightly coat with coconut oil, and add your favorite spices, for example, cinnamon.
Roast in the oven at 400 degrees for about 10 minutes.