Paleo Apple Crisp (AIP & Nut Free)
This apple crisp is the perfect fall dessert for Thanksgiving! It's paleo, AIP, vegan, and easy to make.
Ingredients
- 6 granny smith apples peeled
- ⅓ cup + 2 tbsp coconut oil softened
- 1 cup shredded coconut
- ¼ cup coconut flour
- ¼ cup coconut butter softened (also known as coconut mana)
- 1 tbsp tapioca starch
- 3 tbsp maple syrup
- 2 tsp cinnamon
- Juice of half a lemon
Instructions
- Preheat the oven for 375 F and prepare and 8x8" baking sheet
- Prepare the apples by chopping into large square pieces, discarding the core. Pour the apples into a bowl and combine with 2 tbsp coconut oil, cinnamon and the juice of half a lemon. Scoop the apples into the baking dish and set aside
- Make the crisp by combining the shredded coconut, coconut flour, and tapioca starch and mixing well. Add in 1/3 cup of coconut oil, the coconut butter, maple syrup and mix well.
- Using your hands, evenly spread out the crisp mixture onto the apples, pushing down to spread out.
- Bake in the oven for 40-45 minutes or until the crisp is golden brown.
- Serve by itself or with compliant ice cream
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1serving | Calories: 455kcal | Carbohydrates: 44.3g | Protein: 2g | Fat: 31.8g | Fiber: 7.2g