Apple crisp is on of the few baked fruit desserts that I really enjoy. After going gluten free (before there were certified gluten-free oats) I made a gluten-free apple crisp using sorghum flour. I really loved that recipe and stuck with it even after gluten-free oats became available.
Now that I am grain free and avoid most refined sugar, I wanted to come up with a version that would fit my new diet. This paleo apple crisp is a delicious fall dessert for anyone who is watching their intake of grains and refined sugar, but it can be enjoyed by all. It uses coconut oil, though butter could be substituted, almond and coconut flours, and honey and coconut sugar. But basically it’s not much different than any other apple crisp.
- 6 medium tart apples
- 1 teaspoon apple pie spice
- 1/4 cup honey
For the Topping
- Preheat oven to 350° F. Grease an 8 inch square baking dish.
- Peel, core, and thinly slice the apples. Place in a bowl and toss with the apple pie spice and honey. Transfer to the baking dish and loosely cover with foil.
- In a bowl, combine the topping ingredients with a fork. Do not top the apples yet.
- Bake the covered apples for 25 minutes, remove from the oven and drop the wet topping dough in clumps on top of the apples. Bake bake uncovered an additional 20 minutes or until the apples are soft.
Granny Smith apples are great for baking, but if you prefer, other tart varieties can be used (do not use red delicious). I used Fuji for the recipe in the pictures.