Instead of making a large pot of apple crisp, apple itself serves as the base of the dessert with the crunchy topping needed to go right to the top of the apple.
For the crunchy topping we go with almond flour to avoid problems with gluten, wheat or cereal grains. The almond flour provides healthy fats, protein and fiber and more nutrients you get from the apple. So instead of something that might slow you down, you get a sweet treat that will help you feel good.
The almond flour does not really give it crunch, which is why there are nuts added to the mixture which also adds fat and healthy fiber.
It’s always nice when you can use the food product as the bowl, a plate or platter. It gives it a nice presentation, and it is a dish less to wash later.
The sweetness comes from crispy raw honey. If you have not tried raw honey, you should. Not only is it a favorite sweetness sources when it comes to Paleo, it also contains enzymes that are stripped of processed honey. So not only are you avoiding refined sugar when you use it, you help your digestive system as well. Bonus!
The best apples I found that the work in this crisp Granny Smith is if you like a little tart, Braeburn or Gala or if you want to focus on the softness. We leave the peels here, so you want to make sure you wash them well before starting the recipe. Also, organic apples will help you avoid toxic chemicals that are sprayed on the apples as they grow.
Decorate your apple crisp is a great idea, but optional, it is strongly recommended. It gives it that extra final touch that will help you enjoy more. For this lot, there is a little whipped coconut cream and fresh raspberries. Raspberries work better if you go with the Braeburn or Gala apples as they can add too tart for dessert when you use Granny Smith.
Don’t have to limit this to just yourself even though it’s billed as an individual apple crisp and Make enough for everyone by simply multiplying the recipe as needed. They are perfect for entertaining because people love getting individual servings just for them.
Cinnamon Apple Crisp with Coconut Cream
- 4 tbsp whipped coconut cream
- 2 tsp fresh raspberries
- Preheat oven to 350 F.
- Place the almond flour, coconut oil, cinnamon, honey and walnuts in a food processor and process for 30 – 60 seconds or until the mixture resembles wet sand. Place the apple halves on a lightly greased baking pan. Scoop about two tablespoons of the mixture onto each apple half and bake for 30 minutes or until the top is golden.
- Serve with a dollop of whipped coconut cream and a few fresh raspberries (if using).