Monday, January 23, 2012

Paleo Apple Crisp... yummy.

I love apple crisp. Like, so much so that it might be a little bit unnatural. I've run across tons and tons of Gluten Free and/or Paleo recipes for various crisps over the last 2 years. Most were good, a few were not, but I never really found one that was... it. Until yesterday.

Yesterday I found the blog I Cook Free COMPLETELY by accident (Side note: FANTASTIC blog - go check it out). Then I noticed that she had a Paleo Apple Crisp Recipe that looked pretty close to what I had been going for. I gathered my ingredients and went to work...

Now, here's the thing, I'm completely incapable of actually following a recipe. No matter what recipe it is, I have this bizarre urge to change something and make it my own. Which is exactly what I did here.

It. Was. Awesome.

The filling was sweet, but not too sweet. The topping wasn't spongy and weird - it actually had a bit of crunch! And that's when I decided: it must be shared.

I apologize for my lack of food photography skills.
Paleo Apple Crisp 

6 apples, sliced (peel if you want, but I never do)
1/2 t. cinnamon
1/2 t. pumpkin pie spice
1/4 c. coconut sugar (you could also sub honey, agave, maple syrup or plain white sugar)
1 T. arrowroot starch (you can sub cornstarch if you aren't worried about being a Paleo purist)
1/4 c. liquid (apple juice, cider, water, lemon juice... whatever you have will be just fine)
1 t. vanilla
pinch of salt

1/4 c. coconut oil and/or butter, melted (I used a combo)
1/2 c. almond flour
1/4 c. milled flax seed (I prefer golden flax)
1 T. coconut flour
1/2 c. unsweetened dessicated coconut (feel free to just use shredded coconut for this)
1 T. vanilla
1 t. cinnamon
pinch of salt

1. Preheat oven to 350 degrees.
2. Grease 8 or 9" square pan with coconut oil or butter.
3. Mix together all filling ingredients and place in pan.
4. Mix together all topping ingredients and crumble on top of filling.
5. Bake for approximately 45 minutes, or until filling is bubbly and top is browned.


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