This apple crisp is the perfect fall dessert for Thanksgiving! It's paleo, AIP, vegan, and easy to make.
Servings 5-6 servings
Calories 455
Author Michelle
Ingredients
6granny smith applespeeled
⅓cup+ 2 tbsp coconut oilsoftened
1cupshredded coconut
¼cupcoconut flour
¼cupcoconut buttersoftened (also known as coconut mana)
1tbsptapioca starch
3tbspmaple syrup
2tspcinnamon
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.