One of my favorite memories of the holidays is helping my momma in the kitchen with a family favorite apple crisp recipe. I have such vivid memories of the house filled with Christmas music while I pared apples and she mixed the topping.
As delicious as it was, that old recipe was packed with refined sugars and flours and grains. Of course, there is no shame in consuming those things, and if anytime, the holidays is a time to do so. But I was determined to tweak the recipe to meet my current nutritional needs. And y’all, it came out amazing. Truly, no different than the original except free from the fake stuff and packed with more nourishing foods.
- fruit and vegetable peeler
- kitchen knife
- mixing bowls
- 13" x 9" baking dish
- 1 13" x 9" baking dish
- 5 apples I used 3 honey crisp and 2 small granny smith
- 1 cup almond flour
- 2/3 cup coconut flour
- 1 tbsp cinnamon
- 1/2 tsp himalayan pink salt
- 1 cup chopped almonds and cashews
- 3/4 cup coconut oil
- 1 tbsp coconut sugar
- Preheat oven to 350 F.
- Pare apple, then chop into slices. Layer into 13 x 9 in baking dish.
- Mix almond flour, coconut flour, cinnamon, pink salt, and chopped nuts (and coconut sugar if desired) in bowl.
- Melt coconut oil and pour into topping mixture. Mix evenly.
- Spread topping mixture onto apples.
- Bake for 45 minutes or until apples are soft.
- Serve warm.
If you love this recipe, my chocolate chip paleo + vegan cookies are also a hit!
Top it with some ice cream and it’s a dessert made in holiday heaven. (The vegan Vanilla ice cream from NadaMoo is made with coconut milk and sweetened with agave and it’s my absolute favorite- it makes such a great pair with the apple bake. Entirely, 100% not sponsored, it’s just the only ice cream I eat now.)
So grab someone you love, head to the kitchen, and bake up this sweetnesses that’s as good for the body as it is for the soul. I hope this blesses your holiday season!