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Apple Crisp Paleo and Vegan

DessertsDairy Freegluten-freeKid FriendlyPaleo FriendlyVegan
This apple crisp is paleo and vegan. The top is good and crispy/crunchy while the bottom apples are nice and soft. Naturally dairy-free and refined sugar free, this might just become a new favourite in your home!

Ingredients

Bottom

  • 5 organic apples pink lady or royal gala, thinly sliced
  • 1/2 cup filtered water or apple juice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

topping

  • 1.5 cups shredded coconut
  • 1 cup walnuts
  • 1 cup sunflower seeds
  • 1 cup almonds
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil

Instructions

  • Preheat oven to 350F (180C). Grease a large baking dish with coconut oil. I used an 8x10 ceramic baking dish. If you use a larger dish you'll have thinner layers and if you use a smaller dish, thicker layers. Either way, it still works!
  • Thinly slice the apples. If you're using organic, keep the peel on. Place apples into baking dish. Sprinkle with cinnamon and nutmeg. Add water or apple juice.
  • Now it's time to make the topping. In a small pot on the stove, melt the coconut oil remove from heat once melted. In a large mixing bowl add shredded coconut.
  • Now you'll need to finely chop the nuts and seeds or blitz them in a food processor. I use the food processor method because it's much quicker.
  • Add the nuts and seeds to the bowl of shredded coconut, the cinnamon and nutmeg and mix until combined. Add the coconut oil and maple syrup and stir together.
  • Spoon the topping mixture on top of the apples.
  • Bake in oven for 25-35 minutes. Check the topping at 20 minutes. If it looks like it's burning, place a sheet of tin foil on top.
  • The crisp is done when the apples are tender. Remove from oven and serve right away if you want it warm. Place a dollop of your favourite ice cream or yogurt on top.
  • Once crisp has cooled, place in fridge and keep for up to 1 week. Reheat for 10 minutes at 350F to enjoy leftovers.

Notes

To make this recipe nut-free, simple omit almonds and walnuts and add pumpkin seeds instead.
Update: I have increased the amount of water on the bottom to ensure the apples stay nice and moist. Originally I had 1/4 cup and have since increased it 1/2 cup.
Find this recipe and more at https://www.joyoushealth.com/27451-blog-apple-crisp-paleo-and-vegan/