You know what speaks to me, right?! Something a little savory and a little sweet, with a whole lot of crumbly goodness on top. Yep. That is all I need. This simply sweet paleo apple crisp is just the right amount of sweet. Is it calling your name, too? I will admit our taste buds have definitely changed since being on a paleo diet. If I were to eat a traditional apple crisp or other dessert at this point, I would likely think it was too sweet, and it would probably give me a headache. I also just love it when dessert is both savory and sweet. I mean just look at it…does this paleo apple crisp not scream savory, all cooked in a cast iron skillet?!
I want to just pick up a utensil (probably a spoon, but maybe a fork) and dig in. The recipe is made with simple ingredients, with the secret ingredient to getting the topping to look and feel like a traditional crisp or crumble being coconut butter. Have you used it? It is a little different than coconut oil. Coconut butter includes the meat of the coconut, while coconut oil does not. It is firmer and you usually have to soften it a little by letting it sit in a bowl of hot water while you get the recipe started, but it is so worth it. It is easy to make in fact, all you do is blend unsweetened coconut shreds or flakes. That’s it! You’re welcome. It’s like two recipes for one this post!
Anyway, back to this simple and sweet paleo apple crisp. Hurry up and make some. You can do it in a cast iron skillet like I did to achieve the savory, rich, and indulgent look, or just use a 9×9 inch pan. Either way, I suspect it won’t stick around too long. We made it over the Memorial Day weekend when we had visitors staying with us and again another weekend in June. I topped it with a little Coconut Bliss Vanilla Island ice cream, and it was so so tasty. The rich and creamy ice cream on top with the crumbly topping and cinnamon apples. I just can’t get over this one.
Put this paleo apple crisp on your agenda this coming weekend! Give it a try and let us know what you think by leaving a comment below. Also, take a picture and tag it on Instagram @realsimplegood so we can check it out!
- 6-8 apples - peeled, cored, and sliced
- 1/8 cup pure maple syrup
- 1 tbsp cinnamon
- 1 cup nuts (try pecans or walnuts and almonds)
- 1/4 cup coconut butter - softened
- 2-3 tbsp coconut sugar
- pinch of salt
- 1/2 cup fresh or frozen blueberries
Start by placing your jar of coconut butter in a bowl filled with hot water to soften it if it is firm and/or crumbly.
Preheat your oven to 350 degrees fahrenheit.
Then peel, core, and slice your apples. Set them in a large mixing bowl.
Add your maple syrup and cinnamon to the bowl. Toss to evenly coat the apples. Then, pour the apple mixture into a cast iron skillet or 9x9 inch baking dish. Set the bowl aside; you'll use it again.
Make your topping. Place your nuts in a food processor and pulse until the nuts are mostly fine with just a small amount of clumps remaining. Place your nuts in the bowl you used for the apples. Add the coconut butter, coconut sugar, and salt. Use a fork to mix it up. Don't worry about the coconut butter clumps. Let the mixture get a little more clumpy.
Sprinkle the crumbly mixture over the apples. I like to make a pretty thick layer, but top to your liking.
Add your blueberries right on top, sprinkling them about.
Place your skillet or baking dish in the oven and bake for 20-25 minutes, until the top gets golden brown and toasted. You may have to bake it a little longer if you use your skillet.
Carefully remove from the oven and serve! Enjoy this paleo apple crisp all on its own or add a little vanilla ice cream on top!