APPLE CRISP (PALEO)

APPLE CRISP (Paleo!)

Filling:
3 lbs. apples (2 or 3 varieties)
1/4 cup coconut or almond flour (Whole Foods)
Juice from 1/2 lemon
2 Tablespoons cinnamon
1/4 cup organic honey

Crumble Topping:
1/4 cup coconut or almond flour
1/4 cup unsweetened coconut flakes (Whole Foods)
4 dates, finely chopped
1/2 cup sliced almonds
3 Tablespoons (grass fed) butter or ghee
1/2 teaspoon cinnamon
1/8 teaspoon cloves 

* Preheat oven to 350 degrees.

* Wash, peel (optional), and quarter the apples.  Dice the fruit and place in a large bowl.  Toss filling ingredients together until apples are coated.  Pour into 9" square baking dish or pie plate.

* In a small bowl combine crumble topping dry ingredients.  Mix with a fork to blend.  Cut in cold butter and mix until pea size lumps are formed.  Pour topping over the apples.

*  Bake 25-40 minutes (depending on size of apple pieces) until apples are soft and topping is lightly browned.  Remove and allow to cool 10 minutes.  Serve warm! 

Apple Varieties - Best for Baking

Pippin   
Granny Smith
Cortland
McIntosh

Jonagold

Rome

Winesap

Tips for Storing (from WholeFoods)
Apples ripen quickly at room temperature, but they will be fine for a day or two on the counter. Otherwise, store them in a bag in your refrigerator's crisper. As apples ripen, they give off ethylene gas, which shortens the storage life of some other vegetables, so keep them in their own compartment. For the same reason, you can use apples to ripen avocados and bananas more quickly by placing them in a paper bag together. To extend peak apple enjoyment for any variety (except Golden Delicious and McIntosh), slice and freeze in a single layer on a sheet tray, then transfer to a freezer bag and use in baking or sauces.

Recipe credit: Grandma B's recipe Paleo-ized by w.lynne
Photographs from google.com