Happy Tuesday, ya’ll! If you guys get the HWN email every Saturday, you know I am writing this post sans caffeine. In an effort to see if I can wake myself up without my morning cup o joe, I’ve been gradually reducing the amount of caffeine I’m drinking by going half-caff, then quarter-caff, until I crazily decided on Friday morning to go no-caff. I’ve definitely been getting some headaches, which I guess I expected since I’ve been drinking caffeine every day for about 10 years, but the worst part is this mental fogginess. It’s like I don’t know where to begin my day, and I seem to stare at my to-do list for much longer than I used to. I’ll keep you updated on how it’s going, but I have a feeling it’s going to help with the afternoon crashes (aka when I feel like I could nap just about anywhere) I sometimes experience.
Apple crisp has always been one of my favorite desserts. I love cinnamon and sugar and crumble toppings, so it was basically made for me. Now that I’ve created a much healthier (and paleo) version made with almond flour and unrefined coconut sugar, I love it even more. It took me a few tries to perfect this recipe, and I think the secret is a good amount of grass-fed butter. The versions without it came out dry and didn’t have nearly as much flavor, so if you’re questioning the 4 Tbsp of butter, you need to go for it!
If you’re looking for a healthier way to enjoy a classic crumbly apple crisp, this is the way to go. Even though it’s paleo you won’t notice the slightest difference in taste and you won’t experience that awful sugar crash afterwards. Enjoy!
- For the Filling
- 2 Granny Smith Apples - Chopped into 1/2 inch cubes
- Juice and zest of 1/2 lemon
- 1 tbsp coconut sugar
- 1 tbsp grass-fed butter - melted
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- pinch of salt
- For the Topping
- 1/2 cup almond meal
- 1 tbsp coconut flour
- 1 tsp cinnamon
- 1 tbsp coconut sugar
- 3 tbsp grass-fed butter - cold and cubed
- 1/4 cup slivered almonds
- Preheat oven to 350 F.
- Combine all of the ingredients for the filling in a large bowl, making sure to coat the apples completely
- Add the filling to a 8x8 dish
- To make the topping, add all ingredients except the cold butter to a medium sized bowl
- Using a fork, cut the butter into the ingredients to make a bit of a crumble - this can be done by hand, or in a food processor (if you use a food processor, leave the almonds out while it's pulsing, then stir in at the end)
- Top the apples with the topping
- Bake for 30 minutes, or until the apples are bubbly and crust looks golden
- Serve with banana ice cream or non-dairy ice cream of choice!
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