A delicious grain-free Paleo apple crisp that combines real foods as the toppings and is sweetened with maple syrup. This healthy fall recipe is then paired with a creamy dairy-free homemade 4 ingredient caramel for a simply seasonal recipe. Use up those apples from apple picking with this easy recipe!
- 4 apples , peeled, cored and sliced
- 2 tsp lemon juice
- 1/2 tbsp cinnamon
- 1 cup almond flour
- 1/4 cup arrowroot flour
- 1 tbsp cinnamon
- 1/2 tsp baking powder
- 1/4 cup flax seed
- 1/4 tsp salt
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 2 tbsp pecan pieces
- 1 cup dates
- 1/2 cup nut butter
- 6 tbsp water
- 1 tsp vanilla
- coarse salt
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Wash, peel and slice apples. Add them to a bowl, and coat them with lemon juice. Top them off with cinnamon. Mix to combine.
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Preheat oven to 350 degrees F.
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Mix dry ingredients (minus the pecan pieces) in a medium-sized bowl.
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Heat coconut oil in a separate dish until it is melted; add maple syrup and mix. Add wet ingredients to dry and mix to combine. Fold in pecan pieces. Mixture will be somewhat sticky.
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Coat an 8 x 8 baker with coconut oil or butter. Add apples to baking dish.
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Using your hands, pick up pieces of the topping and flatten them out with your hands to make little flat pieces that you lay onto the apples. You should have enough topping to cover all of the apples.
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Top prepared dish with aluminum foil. Bake for 20 minutes and remove foil. Bake for 8-10 more minutes uncovered to let the topping harden. Topping should start to turn a golden brown when done.
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While the apple crisp bakes, make the caramel. Make sure dates are soft. If they are hard, soak them in hot water for 5 minutes and drain before using.
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Add all ingredients aside from salt to a food processor. Run food processor until dates are combine and mixture is smooth. Add salt to tops before serving.