Description
This paleo apple crisp has a juicy apple filling that's topped with a nut free, oat free crumble topping. Simple, delicious and perfect for an easy apple dessert!
Ingredients
Scale
Apple Filling
- 500g Honeycrisp apples (about 4 cups chopped)
- 1 Tbsp palm shortening, melted (or butter)
- 1 Tbsp lemon juice
- 1 Tbsp raw honey
- 1/2 tsp vanilla extract
- 1 Tbsp tapioca flour
- 1 tsp apple pie spice (or cinnamon)
- pinch of salt
Crumble Topping
- 1/2 cup tigernut flour (50g) (or almond flour)
- 1/2 cup unsweetened shredded coconut (50g)
- 3 Tbsp tapioca flour (25g)
- pinch of salt
- 1/4 cup palm shortening, room temp (45g) (or butter)
- 1 Tbsp raw honey
- 1/2 tsp apple pie spice (or cinnamon)
Instructions
- Preheat oven to 350 degrees F. Grease a small baking dish, either 11" x 7" or 8" x 8", with palm shortening (or butter). If you only have a large baking dish, then double this recipe.
Apple Filling
- Wash the apples, cut them in half, remove the core, then thinly slice the apples top to bottom. Cut the apple slices in thirds*
- Place the apple pieces in a medium-sized mixing bowl. Combine with the remaining filling ingredients. Mix the filling with a spatula until all of the apple pieces are well coated.
- Place the apple filling in the greased baking dish.
Crumble Topping
- In a medium-sized mixing bowl, combine the tigernut flour, shredded coconut, tapioca flour, apple pie spice and salt. Mix in the shortening and honey with a fork or spatula until the topping is just combined.
- Crumble the topping over the apple filling.
Bake the Crisp
- Place the crisp in the preheated oven and bake at 350 degrees F for 40 minutes.
- Remove from oven and cool in baking dish.
Notes
*See process photos for more on how to cut the apples. I did not remove the skin, but you may peel the apples if you wish.