Prep time: 15 min • Cook time: 40 min • Yield: 4-6 servings
- 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
- Preheat the oven to 350 degrees
- 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.
- Place almond flour, dates, cinnamon, nutmeg, and salt in a food processor. Pulse until combined.
- 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.
- 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.
- Cover the crisp lightly with foil and back for 30 minutes. Remove foil and back 5 to 10 more minutes, until browned.
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.