Easy Paleo Apple Crisp (Gluten & Dairy Free)
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Easy Paleo Apple Crisp
This Paleo Apple Crisp will surely hit the spot this fall. When I make this dish, it fills my house with the amazing aroma of cooked apples and cinnamon. The absolute best smell in the world. If you are craving something sweet, this recipe is so easy and includes real, simple ingredients.
What Kind Of Apples Are Best For This Recipe?
It really comes down to preference. I love Pink Lady, Apple Crisp, and Granny Smith. Most will work. You can even use green apple if you like a more tart flavor. You want to make sure you are using firm apples that will hold their shape during the cooking process. You want it to still be chunky and not turn to mush after cooking.
Storage For This Paleo Apple Crisp
Odds are, you probably won’t have leftovers, but if you do below are the ways to store them.
Fridge: Store any leftovers in an airtight container in the fridge for up to 3-4 days without the ice cream.
Freezer: Freeze in an airtight container for up to 3 months without the ice cream. When ready to enjoy, thaw and heat up. Serve warm with a scoop of dairy-free ice cream.
Tips and Tricks
- Make sure to keep an eye on your cobbler so the top does not burn. Remember, all ovens cook differently.
- If your topping is starting to get too brown, closely add a piece of aluminum foil over the top and continue baking.
- The topping will be a crumbly like texture. It should turn out almost like a Larabar or RX bar texture. This topping is also great to make to put on top of ice cream, pancakes and parfaits.
- If you make a batch or two and don’t eat it all, freeze it in single serving sizes. Pull one out of the freezer and heat up when you are craving somethung sweet.
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Paleo Apple Crisp
- 5 medium apples or 6 small apples peeled, cored and rough chopped
- 1/3 cup maple syrup
- 1 tablespoon honey
- 1 tablespoon tapioca flour
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup pecans or walnuts
- 3/4 cup almond flour
- 3 tablespoons maple syrup
- 2 tablespoon Swerve Brown
- 1/3 cup ghee room temp
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- Preheat the oven to 375F. Grease a cast iron skillet, a 9×9 baking dish of choice, or in small individual ramekins.
- In a medium bowl, combine the chopped apples, tapioca flour, vanilla extract, sweetener, and lemon juice. Mix well until the apples are coated.
- Transfer the apple mixture to a 9 x 9 pan or smaller ramekins.
- To a food processor, add all the ingredients for the topping. Pulse until the mixture becomes crumbly. Evenly top the apple filling with the crumbly topping. Bake until the top is golden brown, 40-45 minutes. If your topping is starting to get too brown, closely add a piece of aluminum foil over the top and continue baking.
- Allow to sit for 10-15 minutes. Serve warm with a scoop of dairy free ice cream.
- For vegan and dairy free, use vegan butter in place of ghee.
- Store any leftovers in the fridge for up to 3-4 days without the ice cream. Freeze for up to 3 months.
- If you are wanting this recipe to have less sugar, feel free to monk fruit maple syrup for the regular maple syrup.
Nutrition information is automatically calculated, so should only be used as an approximation.