Glow on the Go - SLIM Broth
Bone Broth CookBook
Glow on the Go - SLIM Broth
Current Recipe:

Classic Apple Crisp

Apple / Lemon / Walnuts / Pecans

Related Resources:

More Recipes

This Kimchi Omelet is featured in Dr. Kellyann's Bone Broth Cookbook. Prep Time: 10 minutes Cook Time: 10 minutes Yield:…

This Raspberry Sorbet with SLIM Orange Cream Collagen Cooler is delicious, healthy, and beautiful! Ingredients: 1 cup frozen raspberries 1…

This warm, classic soup is updated for the bone broth lifestyle!  Ingredients: 1 28-ounce can of organic crushed or chopped…

This Pecan-Crusted Chicken with Homestyle Applesauce Recipe is from the bestselling Dr. Kellyann's Bone Broth Cookbook. Prep Time: 10 minutes Cook…

Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds Ingredients: ¼ cup water 6 ounces…

Make Bone Broth fast with your pressure cooker or Instant Pot! If you have a pressure cooker or Instant Pot, it's easy…

Cranberries add a tart/sweet flavor to the pork. Serve leftovers in lettuce or cabbage cups for lunch.  If there are…

This is a traditional German dish often served on New Year’s Day for good luck. The cooked apples, onions, and…

With just a few ingredients and your Instant Pot, you can have a delicious pork chops ready in minutes! Instant…

Classic Apple Crisp

Written by Dr. Kellyann Petrucci

Download PDF

Prep time: 15 min • Cook time: 40 min • Yield: 4-6 servings

Ingredients

  • 1 pound apples, cut into half-moon slices (about 4 cups)
  • ½ teaspoon lemon zest
  • ½ tablespoon lemon juice
  • ⅓ cup almond flour
  • 4 dried dates, pitted
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon salt
  • 1 tablespoon coconut oil, chilled until solid then diced
  • ¼  cup chopped walnuts or pecans

Directions

  1. Preheat the oven to 350 degrees
  2. In a medium bowl, mix the apples, lemon zest, and lemon juice with wooden spoon.  Allow to rest at room temperature while you prepare the topping.
  3. Place almond flour, dates, cinnamon, nutmeg, and salt in a food processor.  Pulse until combined.
  4. Sprinkle the chilled coconut oil chunks over the flour mixture.  Pulse about 10 times, and then process on high for 5 to 10 seconds until there are no lumps. Pour the topping into a bowl and use a fork to mix the chopped nuts.
  5. Pour the fruit into an 8-inch square pan, pressing it gently into place with the back of a wooden spoon.  Sprinkle the nut topping over the fruit with the back of the spoon.
  6. Cover the crisp lightly with foil and back for 30 minutes.  Remove foil and back 5 to 10 more minutes, until browned.

Notes

You can also bake this dish in individual ramekins.  Place four ramekins on a baking sheet covered with parchment paper.  Spoon generous ½-cup servings into each ramekin, press aobut 2 tablespoons of topping onto each, and then follow baking instructions above.  

This crisp is yummy topped with Whipped Coconut Cream (see recipe in Chapter 12-Living Paleo for Dummies-Wiley) or with a drizzle of coconut milk.  

Substitute pears for the apples and sliced almonds for the walnuts or pecans. For extra zing, add ½ teaspoon dried ginger along with the lemon juice to the pears.