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–+ servings

Apple Crisp

This quintessential fall dessert recipe is a delicious AIP take on the original! It's also Paleo & Top 8 friendly.
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Prep Time 10 minutes
Cook Time 50 minutes
Course Dessert
Servings 8 people
Calories 366 kcal

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
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