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!
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