Paleo Apple Crisp
I have been wanting to go apple picking for a long time now! It just feels like such a classic Fall thing to do, and we finally were able to make it happen this year! We stopped at an apple orchard on our way home to Arizona from California. There are a whole bunch of orchards in Yucaipa, CA. The weather was perfect, and the kids loves grabbing the apples from the trees. They even still had some blackberries left on the bushes to pick.
We brought home way too many apples! Even though I’ve made several things with the apples, it feels like I have hardly made a dent in them! I am going to have to get creative with some other ways to use all of these apple before they start going bad! However, an apple crisp was the first thing on my mind to make while we were picking them! I loved cooking it up right in my cast iron skillet! I also had just gotten some paleo granola from Wildway, so thought it would be fun to incorporate it into the recipe as part of the topping!
RECIPE:
5 apples, peeled, cored, and chopped
2 tablespoons coconut oil
2 tablespoons honey or maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
Topping Ingredients:
2/3 cup almond flour
2 tablespoons ghee, melted
1 teaspoon cinnamon
2 tablespoons coconut sugar
pinch of sea salt
Preheat oven to 350 degrees. In a 8” cast iron skillet add the coconut oil over medium heat. Add the honey or maple syrup, cinnamon, and vanilla extract. Stir to combine and let cook for just a couple minutes. Add in the chopped apples and toss to coat. Cook until they start to become tender, about 8 - 10 minutes. Stir occasionally. While they are cooking combine the remaining ingredients in a bowl for the topping. Pour on top of the apples in the skillet, covering evenly. Place skillet in the preheated over and bake for about 20 minutes and topping is golden brown.
Serve warm with a coconut whip cream or paleo ice cream. Enjoy!