Another great thing about fall is apples!! I am from an area where apples are very prevalent. Even my high school mascot was an apple. We grew up with the stories of Johnny Appleseed planting the apple orchards in our area. I remember riding on the Lions club Apple Harvest float in the fall and Apple Blossom float in the spring. Everything centers on apples where I grew up. They are in my blood.
Here in California, I am regulated to apples only during peak season. So, the fall. I am use to apples being inexpensive and prevalent all year long. It is still something that I have not gotten used to. I do have avocados whenever I want, so I guess that is the tradeoff.
This is one of the first Paleo dessert recipes that I developed and perfected. I have been making it for over three years now and I am so excited to share with everyone! I am super proud of it and it was my go to dessert to take to functions for a long time. I must admit that I sometimes eat this for breakfast.
I must admit that I went back and forth on what to name this – crisp or cobbler. So, I had to Google it to see what the difference was. Apparently, there is a difference and this recipe qualifies as a crisp because of the non-oat, crumble style topping. If it were a cobbler it would have drop biscuits scattered on top that would rise and expand as it bakes, thus making it look like a cobblestone street.
So there, we all learned something new… now, on to the delicious apple, cinnamon goodness of fall!
4 cups apples, diced
1 tbsp arrowroot powder
2 tsp cinnamon
3 tbsp honey
1 ½ cups almond flour
1 cup shredded coconut
½ cup pecans, chopped
1 tsp cinnamon
3 tbsp coconut oil
1/3 cup maple syrup
1 tsp vanilla extract
Dash sea salt
1. Preheat oven to 350 degrees.
2. Mix the filling ingredients in a medium sized bowl. Pour into a glass baking dish.
3. Mix dry crust ingredients. Add coconut oil, maple syrup, and vanilla. Mix thoroughly.
4. Top the apple filling with the crumbled crust.
5. Bake in the oven for 30-40 minutes.