Paleo Granny Crisp

Well the cool weather is finally here! and that makes me crave Apple everything! Summer is all about cherries and melons and nectarines... Fall is about Pumpkin and apples with cinnamon and spice! This apple crisp is tart and naturally sweet. No add sweetener except that lovely herb called stevia (which isn't a sweetener at all!). I feel so good with no sugar hangover from this version. Add a little sweet if you must, or challenge yourself to let the Ganny's shine!





5 Granny Smith Apples, chop
10 drops Stevia
12 Tbs. Grass Fed Butter (or coconut oil)
1 1/2 tsp. Vanilla
Optional: Honey or Date Syrup to taste (1-2 Tbs.?)

1 cup Walnuts, chopped
1/4 cup Coconut flour
1/4 cup Arrowroot or Tapioca Starch
1/4 cup Almond Flour (blanched or reg)
1/2 tsp. Baking Powder
2 pinches of Sea Salt
1 tsp. Apple or Pumpkin Spice
Cinnamon

Parchment paper
Foil
Casserole dish

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Pre-heat oven to 350 F.


Wash and chop your apples into small pieces. If you like them bigger that's fine, too! We are going to pre-bake them.

Gently melt your butter. Add the stevia and vanilla (and sweetener if you are using it). 

Pour 4 Tbs. of the Butter mixture over the apples and sprinkle with cinnamon. Cover with parchment paper and foil. Bake @ 350 degrees for 10-15min.

Finely chop your walnuts and gather all the dry ingredients.

Add all the dry ingredients to a bowl and pour the rest of the butter mixture over it.

It should be a nice crumble (a little on the wet side -not super dry where you can still see white flour, no no!).

Take out the apples and cover with this crumble. Then replace the the parchment paper and foil and bake for an additional 30-35min. You should see bubbling apples.

Uncover and bake an additional 10-15min to brown the crisp.

I advise you to pour cold coconut milk over it so you don't burn your tongue. It's hard to wait to let it cool!

The good fats and low sugars make this a satisfying light breakfast idea, as well!

Enjoy...