Paleo Apple Crisp

Ingredients for Crisp Topping:

• 2 cups almond meal (or almond flour)
• ¼ cup finely shredded unsweetened coconut
• 1/2 teaspoon celtic sea salt
• 1/4 cup honey
• 1tsp vanilla extract (gluten free)
• ½ tsp nutmeg
• 1 tsp cinnamon
• 1/3 cup extra virgin coconut oil, melted

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1. Mix the almond meal, shredded coconut, vanilla, honey, salt and spices together.
2. Pour melted coconut oil over the top of almond flour mixture and stir creating a crumb like texture. Set aside, and prepare the apple base.

Optional: You can add chopped walnuts and pecans to the crumb mixture

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Ingredients for Apple Base:

• 6 medium to large organic apples (about 2½ pounds)- crisp green or gala work best
• 1 tsp finely grated organic lemon zest
• 2 Tbsp lemon juice (about 1 lemon)
• ½ tsp cinnamon

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1. Preheat oven to 375F.
2. Peel and core apples.  Cut into large bite size pieces (I cut into quarters and then slice each quarter half, then in chunks).
3. Tip: Place cut apples in water with lemon juice to avoid browning.
4. Toss all the apples with lemon juice, lemon zest, cinnamon (*xylitol or sugar would be good here if you’re being really naughty)
5. Place prepared apples in the bottom of a casserole dish, 8” or 9” square pan, or a 9” deep dish pie dish.
6. Cover the surface of the apples with the almond flour topping crumb mix. Pat down slightly and place in the refrigerator for at least 20 minutes or more, to harden.
7. Bake for 45+/- minutes.  Turn oven temperature up to 425F for 5 minutes to brown the top (watch it closely to avoid burning).
8. Remove from oven and let cool slightly, but serve warm