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Paleo Apple Crisp (AIP & Nut Free)

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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

  • 6 granny smith apples peeled
  • 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