Fall desserts are probably my favorite. Maybe it is because I don’t make them all year long (as compared to cookies or ice cream), which causes them even more special when Autumn rolls around. Or maybe it is because for years I couldn’t even handle the tiniest dash of cinnamon (thanks to MCAD). Either way, Fall desserts are just special. So, since it suddenly went from being August to November (am I the only one who feels this way?), I decided it was time for a nice, cinnamon-y treat to warm everyone’s bones. If you love the idea of pumpkin pie, but are a bit intimidated by the though of making pie dough, this recipe is for you. There really are no hidden secrets or tricks, just simply mix, layer, bake, and you’re golden.
AIP Paleo Apple Crisp
Ingredients
- 12 cups apples, peeled, cored, and diced
- 1 tbsp cinnamon
- Juice of 1 lemon
- 1/4 tsp sea salt
- 1/3 cup maple sugar
- 3 cups tigernut flour
- 1/2 cup maple syrup
- 1-3 tsp cinnamon
- 1 cup non-hydrogenated palm shortening
- 1 tsp vanilla
- 1/4 tsp sea salt
- Coconut cream for whipping
Process
- Peel, core, and dice apples then mix in a bowl with cinnamon, lemon juice, maple sugar, and sea salt then pour into a large baking dish.
- In a clean mixing bowl, sift together tigernut flour, cinnamon, and sea salt, then mix in the maple syrup, vanilla, and palm shortening with a large fork.
- Crumble the topping over the apple mixture and bake for 55 minutes at 325 degrees until the top is brown and crispy.
- Remove from the oven and serve with whipped coconut cream sweetened as desired.
Ephesians 4:32 “Be kind and compassionate to one another, forgiving each other, just as in Christ God forgave you.”
