Paleo Apple Crisp
Fall is here and we are ready to make Paleo Apple Crisp with freshly picked apples!
Rich, warm, creamy with a little crunch on top. Paleo Apple Crisp is all those and more. Rich in flavor from the fresh apples slices and warm with the cinnamon, creamy with the canned coconut milk (which in my opinion makes all the difference!) an a little crunch on top with the crumble. To keep this Paleo we use coconut sugar, but if you’re just looking for a dairy-free + gluten-free apple crisp, feel free to use a little brown sugar in it’s place. Or none at all…the coconut milk and cinnamon together have been enough in past batches to sweeten it! The less sugar the better in my book!
Paleo Apple Crisp is one of our favorite desserts (and often dessert-turned-snack!) when the weather starts getting cool. Just a few ingredients, including fresh apples, and dessert is ready! I love that this is so quick to make (I have a step by step on my Instagram right now!)…the longest part is peeling and slicing the apples. But if you’re like me, then you have pre-peeled and sliced apples in the freezer! Makes the prep-time even faster! One mixing bowl and one spoon to stir it all together and it’s in the oven before you know it!
As I talk about freshly picked apples, I want fall to be here (it’s the end of August right now) so we can go to an apple orchard and pick our own apples. We missed it last year and I missed having apples in the freezer…something I do every fall. I must admit I am not one to can, I freeze fresh produce. Two years ago I canned, and it was okay…I had some success, even though I burned our then turquoise laminate countertops (yes, had smoke rising from the counter and it smelled soooo bad!). After that I decided I was just not cut out for canning, and went back to freezing produce.
- 6 cups peeled, sliced apples
- 1/2-1 Tbsp coconut sugar (or brown sugar for non-Paleo)
- 1/2 cup coconut milk (canned, full fat)
- 1 tsp ground cinnamon
- 1/2 cup Cassava flour (or gluten-free all purpose flour for non-Paleo)
- 2-3 Tbsp coconut sugar (or brown sugar for non-Paleo)
- 1 1/2 tsp ground cinnamon
- 3-4 Tbsp coconut oil
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Preheat oven to 350 degrees.
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In a medium mixing bowl combine sugar, coconut milk and cinnamon. Stir until well combined.
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Add the sliced apples and stir to coat all apples with liquid.
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Pour apple mixture into a 9X13 baking dish.
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In a medium mixing bowl (can use same mixing bowl as previously used) add the flour, sugar and cinnamon.
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Start with 3 Tbsp of coconut oil and using two knives cut the coconut oil into the mixture until a crumble forms. Add additional coconut oil as needed.
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Sprinkle the crumble over the apple mixture and bake for 35-40 minutes or until golden brown. Let it cool slightly and enjoy right away!
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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You may also like these desserts:
Double Chocolate Blender Brownies
Oatmeal Chocolate Chip Chunk Bars
Carrot Cake Mini Muffins
