When hosting dinner with family or friends, a paleo friendly dessert that doesn’t taste “paleo” is always at the top of my list. Fruit crisps are quick, simple and delicious – especially when topped with coconut ice cream! My personal favorite is a traditional apple crisp. Apples are easy to find year round, but they are even better in the fall when you can pick them yourself.
Whether you are making a large crisp in a pie plate or mini crisps in personal ramekins, it is quick and easy to prep in advance. This means you can spend time with company rather than being stuck in the kitchen. Pop the pre-prepped crisp in the oven when dinner is served and there will be a warm, freshly baked dessert at the end of your meal.
Feel free to substitute apples with another fruit of your choice! You can also substitute almonds/walnuts for your favorite nuts – or whatever is in your pantry!
- 4 large apples, sliced thinly
- 1¼ cup almond meal
- ¼ cup slivered almond
- ¼ cup chopped walnuts
- ⅓ cup unsweetened shredded coconut
- 2 tbsp cinnamon
- ½ tsp nutmeg
- ¼ tsp sea salt
- 2 tbsp coconut sugar
- 4 tbsp pure maple syrup
- 5 tbsp coconut oil, melted
- juice of 1 lemon
- Preheat oven to 300 degrees
- Lightly grease a glass pie dish with coconut oil
- Layer the thinly sliced apples in the pie dish
- Squeeze the lemon juice over the apples avoiding any seeds
- Combine the almond meal, almonds, walnuts, coconut, cinnamon, nutmeg and salt in a medium bowl
- Combine the melted coconut oil and the maple syrup in a separate bowl
- Add the wet ingredients to the dry ingredients, mixing thoroughly
- Spread the topping evenly over the apples and then lightly sprinkle the coconut sugar on top
- Bake for about 45 minutes, until golden brown
- Let cool for 10 minutes
- Serve with your favorite homemade coconut ice cream!