A funny thing happens when you’re living through Snowmaggedon, sometime around the eighth blizzard in a row: You start to forget what colors, tastes, and aromas occur naturally in the world. Earth becomes a barren wasteland of muddy snow banks, black ice, and grey skies. “Do plants exist anymore?” you begin to wonder, in all seriousness. “Will I ever see fruit again?”
The answer is, of course you will. At the grocery store. When you go there to buy ingredients for this delicious paleo apple crisp, braving the bleak, frigid outdoors…
…to bring a little warmth and comfort home to your toasty kitchen.
As a girl without much of a sweet tooth, I’m constantly surprised by how much comfort I take in apple-based desserts. I never felt so warm this winter as I did on the night I first baked this recipe, with the sweet scents of cinnamon and nutmeg filling the kitchen, and the oven warming the entire apartment as ripe apples bubbled and crisped inside.
The secret to this paleo apple crisp is letting the fresh ingredients stand on their own, with just enough natural spice and sweetness added to bring out the best in what Mother Earth already cooked up on her own. Lemon juice, cinnamon, natural honey, and pure maple syrup coax a tangy-sweet taste from the red apples as they bake, while the topping—made of crushed pecans, tapioca flour, nutmeg, cinnamon, and a dash of honey and maple syrup—crisps up to a perfect golden-brown.
There’s something so therapeutic about a sizzling plate of apple crisp, just waiting to be devoured. In fact, simply bringing home a bounty of fresh red apples is deeply cathartic for the sun-starved soul.
- For topping:
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 11/2 cups pecans, finely crushed
- 1 tsp. honey
- 1 tsp. pure maple syrup
- ¾ cup tapioca flour
- 4 Tbs. butter
- For filling:
- 6 large apples, peeled and thinly sliced (any variety of red apple will do)
- 1 tsp. cinnamon
- Juice of 1 lemon
- 1 Tbs. honey
- ¼ cup maple syrup
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine thinly sliced apples, 1 tsp. cinnamon, 1 Tbs. honey, ¼ cup maple syrup, and the juice of 1 lemon. Mix thoroughly.
- Lightly grease a 9x12-inch baking pan with butter. Pour apple mixture into the pan, spreading mixture out evenly across the bottom of the pan.
- Next, make the topping for your apple crisp. In a large mixing bowl, combine 1 tsp. cinnamon, 1 tsp. nutmeg, 1.5 cups finely crushed pecans, 1 tsp. honey, 1 tsp. maple syrup, and ¾ cup tapioca flour. Mix well.
- Cut in 4 Tbs. butter using a pastry cutter, your fingers, or two sharp knives.
- Once butter is completely incorporated, sprinkle the topping evenly over the apple mixture, using your fingers to crumble it up as you go.
- Bake apple crisp for 35-40 minutes, or until the apple filling is bubbling and the topping begins to turn golden-brown.
- Remove crisp from the oven and drizzle some maple syrup evenly over the top, to taste, about 1 Tbs.
- Return crisp to the oven for 5 more minutes.
- Serve immediately, with a side of your favorite coconut ice cream!
How’d you like this delicious paleo apple crisp recipe? Let us know, and stay warm and toasty out there!