Well today’s recipe is surely exciting! Not that sharing with you any recipe isn’t exciting, but today’s is especially exciting because intentionally I have been working to develop more paleo/grain free recipes, and this one is a total hit!
Quick and easy paleo apple crisp!
Yum! Some of you would call it apple crumble, but don’t worry, it’s all the same :)
Anyway, my desire to develop more paleo/grain-free recipes is because I really want to share with those who have adopted the paleo lifestyle, and I can also see the benefits of it from many angles as well…so I respect it. It does require every bit of creativity as gluten free though, so that is why it was important to me to make something paleo and delicious, sort of like my paleo coconut fudge truffles! Therefore, it is a complete joy and pleasure to provide recipes as are coming up soon for my paleo/grain-free friends… Hey, you too!
Furthermore, it isn’t immediately in the title, but this recipe is also refined sugar free as well! If you have noticed, most recent recipes have been, and for good reason. I see the benefits, and the beauty of simple/wholesome foods, and I want to primarily promote that.
…on to the recipe…this quick and easy paleo apple crisp is simply perfection in a ramekin! It uses fresh, organic, and naturally delicious ingredients to make the most delicately delicious, gooey, yet crisp, and softly sweet dessert ever! No long baking required either so an extra gluten free brownie point for me :)
It’s a perfect mix of apple pie spices, granny smith and gala apples, pure vanilla, healthy nuts, and more. You may eat it for breakfast, or dessert and guaranteed, you will be satisfied and your tastebuds 100% gratified. And the filling? Ah! I usually am a crust/crumble lover, but just take a look at the filling? See why it was my favorite part in this recipe?
The filling is perfect warm too! You could gobble it up all alone, I am sure! But not so fast, the crumble is tasty too!
After making this recipe, I tried it and it was just as satisfying as my regular apple crisp recipe that requires oats, sugar, vegan butter, etc. I will share that one on a later date, but this one steals the show!
Here is the crumble topping that was added over the filling. Yummy looking huh? And like I said, this is a no wait no bake recipe so you simply spoon it over the filling, and serve with garnish.
I suppose however, that if you must, you may bake this. 350 degrees F. for 15 minutes or so in the 10 oz. ramekins should do it, but I would say enjoy it this way! It’s perfect.
- (a) For the Apple Filling:
- 1 large organic green apple, peeled & thinly chopped
- 1 large organic gala apple, peeled & thinly chopped
- 1-1/2 tbsp organic coconut oil (I used Better Body Foods)
- 2 tbsp coconut sugar, (I used Better Body Foods)
- 1 tsp apple pie spice
- ½ tsp cinnamon
- ½ cup full fat coconut milk
- ½ tsp pure vanilla extract
- (b) For the Crisp Topping:
- ½ cup blanched almond flour
- ¼ cup pecan halves
- 1 tbsp coconut flakes
- 1 tbsp pure maple
- 1 tsp cinnamon
- 6 soft dates
- For the Filling: Prepare apples by rinsing, peeling, and thinly chopping them.
- Next, retrieve a medium sauce pan, and over medium heat, add the coconut oil.
- After the coconut oil has melted, add the apples, and stir.
- Place a pot cover over the sauce pan now, for roughly 3-4 minutes, as the apples soften. Watch them, to be sure they do not burn.
- Next, test a piece of apple. If soft, add the rest of the apple filling ingredients, stir, and allow the filling to become gooey aromatic deliciousness as in the picture. Stir and allow to cook for about 3-5 minutes.
- While that is cooking for a few minutes, for the topping, add all of the listed crisp topping ingredients to a food processor, and process/grind them until it comes out crumbly as in the picture above.
- Once the crumble topping is prepared, and the apple filling is complete, remove apple filling from heat, and for dishing the dessert, get two 10 oz. ramekins, or any dessert dishes of your choice.
- Evenly distribute the apple filling to the bottom of the ramekins, and then add crisp topping.
- Garnish the top with extra coconut flakes and pecans.
- Serve warm (or cool).
I hope you really enjoy this recipe. Just like with my peach crisp, I enjoyed making this because it was so simple and tasty! I suppose I have several variations of crisps to share with you, but this one was special because I was particularly satisfied that it did not require oats, or sugar.
Trust me when I say that this is plenty sweet, and plenty satisfying.
Give it a try and if you love it, as always, let me know because I want to hear from you :)