Author Notes
This delicious grain-free apple crisp is the perfect ending to an autumn meal, or a wonderful addition to your Thanksgiving dessert menu! —Primal Palate
Ingredients
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6
Granny Smith Apples, peeled and chopped
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1/2
Lemon, the zest and juice
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1.5 teaspoons
cinnamon, divided
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1/2 cup
maple sugar, plus 1 TBSP for the filling
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1/2 cup
unsalted butter, room temperature, cubed. Plus 1 TBSP for the filling.
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1 cup
blanched almond flour, plus one TBSP
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1/4 cup
coconut flour
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1/4 teaspoon
sea salt
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1 tablespoon
coconut palm sugar
Directions
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Preheat the oven to 350 degrees.
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Peel the apples, and cut into bite size pieces. Discard the cores. Place the chopped apples into a medium sized mixing bowl.
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Sprinkle 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg over the apples.
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Sprinkle the top of the crumble with the remaining tablespoon of almond flour, and the tablespoon of coconut sugar.
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Bake on the middle rack, in the center of the oven for 45-50 minutes.
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Serve with a scoop of ice cream, if desired.
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