Sunday, March 21, 2010

Paleo Apple Crisp

Serves 4
Four Gala or Granny Smith Apples, peeled and small diced (1/4"x1")
1 T. Arrowroot Powder
1 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg (I always buy whole nutmeg and grate, when needed)
1/4 tsp. Ground Ginger
1/4 tsp. Cayenne Pepper
Dash of Sea Salt

Crisp Topping:
2 T. Coconut Oil, melted
1/2 C. Almond Flour (I used the raw almond need to use blanched here)
1/4 C. Ground Flax Seed
Handful of Walnut, ground
1/4 C. SlicedAlmonds
1/4 C. Dried, Shredded, Unsweetened Coconut
1 T. Pure Maple Syrup
1 tsp. Ground Cinnamon
Dash of Sea Salt

Mix all ingredients together.
  1. Preheat oven to 350F.
  2. Toss together all ingredients, in a bowl.
  3. Rub four 8oz. ramekins with coconut oil.
  4. Toss together all ingredients, in a bowl and evenly distribute the mixture to the four ramekins.
  5. Top with crisp topping mixture.
  6. Bake for 45-60 minutes, until apples are soft and topping is golden brown.
  7. Serve with Coconut-Cinnamon Crema (or, if you're indulging a little, serve with we did).
Coconut-Cinnamon Crema
Makes Four Servings

4 T. coconut milk (regular, not reduced fat)
1 tsp. cinnamon
Drop of raw honey

Whisk all ingredients together.


Michelle said...

Apple crisp is in the oven baking now and the house smells incredible!!! Took the recipe and made it into 12 mini crisps that way we can have a little treat and not undo our entire day. Thanks for another great recipe!!

jencereghino said...

Great idea...I like the way you think! :)

Nicole said...

Thanks for the recipe. Tried it last night with some minor modifications here & there (mostly bc I needed to have me some apple crisp & was lacking some ingredients at home). The end product was delicious! The cayenne pepper was a very good addition. Love the left overs: had some this morning with sheep yogurt for breakfast & 5hrs later, I am still feeling great.

Geeky Staci said...

I've tried many paleo apple crisps, but this one is the one I keep coming back to. The cayenne adds a nice zing, and the 1T maple syrup is just enough sweetness for the topping. My only changes are I leave out the arrowroot starch (didn't have it on hand the first time, and didn't seem to need it), and I add a little vanilla to the crisp topping. :)