Paleo Apple Crisp
A healthier version of the classic fall apple dessert. Vegan, gluten free, and refined-sugar free!
Servings: 8 people
Ingredients
Apple filling
- 6-7 large apples (I used 3 Honeycrisp and 3 Granny Smith peeled, cored, and sliced
- 2 tsp arrowroot powder or tapioca starch
- 2 tsp fresh squeezed lemon juice
- ⅓ cup coconut sugar
- 2 tbsp maple syrup
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice
Topping
- ⅓ cup cashews
- ⅓ cup almonds
- ⅓ cup pecans
- 3 pitted dates
- 1 tbsp chia seeds
- ¼ cup shredded coconut
- 2 tbsp ghee or coconut oil - solid at room temp
- pinch sea salt
Instructions
- Preheat oven to 375. Spray a 9x9 casserole dish with cooking spray (I used coconut oil). Add all filling ingredients to a large bowl and mix well. Set aside while you make the topping. Add all topping ingredients to a food processor and pulse a few times until it resembles granola. Add filling to the casserole dish and spread the topping overtop evenly.
- Bake for 35-40 minutes until cooked through and browned on top. Serve topped with dairy free ice cream or whipped cream! Enjoy!
Nutrition
Calories: 282kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 24mg | Potassium: 321mg | Fiber: 6g | Sugar: 28g | Vitamin A: 95IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 1mg