There’s nothing much better in the entire planet than my Mom’s apple crisp, and for years I’ve been thinking about trying to concoct a paleo version, but there were two problems:
1) What Paleo ingredients can you you possibly substitute for brown sugar, butter and oats? Better not to even try, right?
2) Peeling apples. It’s daunting. Knives and I don’t get along, in any capacity, and skin-on apple crisp would lose some of its marvel, no?
But last night I made a super wicked Shepherd’s Pie with cauliflower mash and this time I didn’t blend the knife and splatter open the whole food processor and so I was feeling domestic and slightly victorious and thought, dammit, imma make a Paleo apple crisp. I googled some and ignored lots and used odds and sods from my cupboard and I was shocked to discover that this apple crisp was one of the best desserts I’d ever eaten, Paleo or otherwise.
6 small red apples (I used McIntosh, but I think any kind might be good. Maybe not Red Delicious. I imagine they’d be mealy.
Juice of half a lemon
2 cups almond flour (JK Gourmet brand if you can find it — it bakes better than Bob’s Red Mill)
1 tsp cinnamon (I actually added a bit more than a tsp I think…I dig cinnamon)
1/2 tsp nutmeg
1/2 tsp salt
1/3 cup honey or agave (I used agave)
1/3 cup apple sauce (unsweetened)
**A carrot peeler, if you are ungraceful with knives/peeling/things that involve the slightest degrees of hand/eye coordination.
Side note: Corey found me in the kitchen as I was hacking apples with a knife, feeling wretched that my whole night was going to disappear in uncoordinated fruit butchery, possibly involving hand wounds. He handed me a carrot peeler from the utensil drawer (I didn’t even know we owned one) and just shook his head gently when I put down the knife to start peeling the apple with the upside down end of the carrot peeler. So tolerant of my feebleness, my husband. Anyway. Once he placed it right side up, holy crap! Peeling apples is kind of joyous!
1. Peel the apples and put them in a baking dish — I used the first corning ware plate I could heave out of the bottom of the bake drawer.
2. Squeeze lemon juice on top of apples and set aside.
3. In a medium sized bowl, place and mix all dry ingredients.
4. In a small bowl, mix up agave/honey, apple sauce and vanilla.
5. Add wet ingredients to dry ingredients.
6. When kind of globby and all moistened, place over lemon-coated apples. It doesn’t have to look perfect, I kind of put a blob of topping in wherever I saw fit.
Bake in a 350 degree oven for about an hour, or until the apples are super soft and glisteny. Try to wait for it to cool until you devour.
Bonus: this is even better the next morning.