Fruit crisps are a delightful dessert that are likely to please large crowds (aka fit to serve at a party or dinner) and are easily made paleo. Made with a deliciously sweet crumble comprised of almonds, walnuts, shredded coconut and honey, these are just as delicious as a standard gluten-based fruit crisp but without all the crap. Add some coconut milk ice cream and top and you're golden, Pony Boy.
A tip: make the crisp ahead of time, just save the baking for later. When it's time to eat dinner, pop the crisp in the oven so it's warm by the time you're ready for dessert!
- 4 medium granny smith apples, sliced or diced (I prefer diced into cubes)
- Juice of 1 lemon
- 1/2 cup slivered almonds
- 1/2 cup walnuts
- 2 1/2 cups almond meal
- 2/3 cup unsweetened shredded coconut
- 3 tbsp cinnamon
- 1 tsp nutmeg
- 1/2 cup coconut oil, melted
- 1/2 cup honey + more to drizzle over the apples
- Coconut sugar to sprinkle
- Preheat your oven to 350.
- Dice or slice your apples and lay them across the bottom of a large rectangular baking dish.
- Squeeze the lemon juice over the apples and very lightly drizzle some honey over top (not much).
- In a blender or food processor, add almonds, walnuts, almond meal, shredded coconut, cinnamon and nutmeg. Pulse a few times until the almonds and walnuts are more crumbled (not whole).
- Add melted coconut oil and honey to the mixture and pulse until combined.
- Evenly spread the crumble mixture on top of the apples and sprinkle very lightly with coconut sugar.
- Bake for 30-35 minutes or until the crumble is browned and slightly crispy.
- Serve on its own or with coconut milk ice cream!