This quintessential fall dessert recipe is a delicious AIP take on the original! It’s also Paleo & Top 8 friendly.
Apple crisp is one of my favorite desserts. This particular recipe uses tigernut flour and coconut oil/sugar to make it AIP-friendly. It’s delicious paired with my Coconut Whipped Cream (also outlined below). While it’s good at any time of the year, it’s particularly perfect to share during the apple season!
Ingredients
Crust
- Tigernut flour
- Refined coconut oil (solid, but softened)
- Arrowroot powder
- Coconut sugar
- Salt
- Cinnamon
Apple Filling
- 6 Apples
- Water
- Coconut Sugar
- Arrowroot Powder
- Apple Cider Vinegar
- Cinnamon
- Salt
- Vanilla Extract
Coconut Whipped Cream
- Coconut cream
- Coconut sugar
- Tapioca Flour
See recipe card for quantities.
Instructions
**If you’re making coconut whipped cream, you need to chill the canned coconut cream overnight in the fridge.**
- Preheat the oven to 375F.
- Combine the apple filling ingredients in an oven-proof skillet and heat on high for ~5-7 min. The ingredients should be bubbling and become a thick, coated mixture. Allow cooling for at least 10 minutes.
- Combine the crumble ingredients in a bowl. Once apple filling has cooled, spread over apples and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly.
- While apple crisp is baking, put the bowl of your hand mixer in the fridge to cool for 10-20 minutes.
- Remove the coconut cream from the fridge and scrape out the cream on top.
- Place hardened cream in your chilled mixing bowl. Beat for 30 seconds in a stand mixer then add sugar and tapioca starch. Beat for another minute. Store in the fridge until ready to use.
- Serve apple crisp with whipped cream on top. Enjoy!
Hint: Only specific brands of coconut milk will create successful coconut whipped cream. I use Savoy Coconut Cream.
Equipment
You will need a stand mixer to make the coconut whipped cream.
Tips & Tricks
- Use the leftover coconut cream liquid in a future smoothie.
- Avoid overwhipping the coconut cream because it can cause separation.
- Make sure the apple filling bubbles and thickens before cooling.
Recipe
Apple Crisp
This quintessential fall dessert recipe is a delicious AIP take on the original! It's also Paleo & Top 8 friendly.
Equipment
- Stand Mixer
Ingredients
Crust
- 1 cup tigernut flour
- ⅓ cup + 2 tablespoon refined coconut oil (solid, but softened)
- ¼ cup arrowroot powder
- 1 tablespoon coconut sugar
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
Apple Filling
- 4 cups sweet apples (Honey Crisp or Pink Lady), peeled and chopped into small pieces (~6 apples)
- ⅓ cup water
- 1 tablespoon coconut sugar
- 2 teaspoon arrowroot powder
- 2 teaspoon apple cider vinegar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
Coconut Whipped Cream
- 1 can coconut cream, chilled overnight
- ¼ cup coconut sugar
- 1 teaspoon tapioca starch
Instructions
- **If you're making coconut whipped cream, you need to chill the canned coconut cream overnight in the fridge.**
- Preheat the oven to 375F.
- Combine the apple filling ingredients in an oven-proof skillet and heat on high for ~5-7 min. The ingredients should be bubbling and become a thick, coated mixture. Allow cooling for at least 10 minutes.
- Combine the crumble ingredients in a bowl. Once apple filling has cooled, spread over apples and gently pat to even it out.
- Bake 40-50 minutes, until golden brown and bubbly.
- While apple crisp is baking, put the bowl of your hand mixer in the fridge to cool for 10-20 minutes.
- Remove the coconut cream from the fridge and scrape out the cream on top. Place hardened cream in your chilled mixing bowl.
- Beat the cream for 30 seconds in a stand mixer then add sugar and tapioca starch. Beat for another minute. Store in the fridge until ready to use.
- Serve apple crisp warm with whipped cream on top.
Notes
- Use the leftover coconut cream liquid in a future smoothie.
- Avoid overwhipping the coconut cream because it can cause separation.
- Make sure the apple filling bubbles and thickens before cooling.
- Only specific brands of coconut milk will create successful coconut whipped cream. I use Savoy Coconut Cream.
Nutrition
Serving: 1gCalories: 366kcalCarbohydrates: 36gProtein: 4gFat: 25gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 165mgPotassium: 239mgFiber: 3gSugar: 12gVitamin A: 35IUVitamin C: 4mgCalcium: 17mgIron: 2mg
Tried this recipe?Let us know how it was!
