“Paleo” Apple Crisp

I wanted a dessert that would be comforting and delicious, but also on the lighter side. What could I make? There on the kitchen counter sat a bag of Granny Smith apples, staring at me, calling out, “Pick me! Pick meeeeeeeee!” Hmm … I fondly remembered my mother’s apple crisp … warm, sweet, comforting. How could I take this idea and make it a little lighter, a little healthier? I found an intriguing recipe for a Paleo Baked Apple Crisp. I followed this recipe almost exactly, except that I added the zest and juice of one lemon, a sprinkle of ginger, used butter in place of the coconut oil, and sprinkled a little extra pecans on top for extra crunch. I also covered it during part of the baking.

"Paleo" Apple Crisp

 “Paleo” Apple Crisp

6-7 Granny Smith apples
juice and zest of one lemon
1/4 cup orange juice
2 tablespoons raw honey, heated a little to melt, if necessary
1 tablespoon pure maple syrup
2 teaspoons cinnamon
1/4 teaspoon nutmeg
a sprinkle of ground ginger

For the crumble topping:
1 cup almond flour
2 tablespoons finely ground pecans
2 tablespoons raw honey, heated a little to melt, if necessary
2 tablespoons butter, cut into about 1/4-inch chunks
optional: one additional tablespoon of finely ground pecans to sprinkle on top of the crumble

While the apple mixture is baking, prepare your topping. Combine all of the topping ingredients well and set aside.

Preheat your oven to 350 degrees Fahrenheit.

Peel, core, and slice apples into about 1/4 to 1/2-inch thick slices. Combine apples, lemon zest and juice, orange juice, honey, maple syrup, and spices in a large bowl and gently toss to combine well. Pour into a baking dish. Bake uncovered for about 30 minutes, then cover and cook for another 15 minutes. Remove from the oven and top with crumble topping, and if desired, sprinkle with another tablespoon of finely chopped pecans. Bake another 20 minutes until the juices are nice and bubbly. Allow to cool a bit. Serve warm.

You don’t really need to serve this with whipped cream or ice cream, and that kind of undoes the healthy aspect, but it was still a celebration and everything else was pretty healthy, so we whipped up a little heavy cream with some vanilla sugar and homemade Southern Comfort vanilla extract (“vintage” 2010).

"Paleo" Apple Crisp with Southern Comfort Vanilla Scented Whipped Cream






One Response to ““Paleo” Apple Crisp”

  1. Cycling Foodie » Blog Archive » Cioppino Party Says:

    […] Cycling Foodie On the road, in the kitchen: Food for your mind and body. « “Paleo” Apple Crisp […]

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