As much as I would like to be a master-pie maker, I am much more often a crisp and crumble girl. They are so easy to throw together and are my favorite way to enjoy seasonal fruit. Once you have a good crumble topping, the combinations for fruit underneath are endless! That being said, sometimes a simple and classic apple crisp can’t be beat.
I made this crisp using the last of our apples from apple-picking in Julian. We live in San Diego and Julian is a little mountain town about an hour inland. Julian is known for it’s apple-picking, apple cider, and apple pie. We even found a place were they serve gluten-free pie in town!
We took our toddler apple-picking at a great family-owned orchard where they don’t use any pesticides on their apples. Our toddler loved it! I think he ate his body weight in apples. My favorite part was all the different varieties of apples. We picked 1 big bag of various snacking apples and 1 bag of amazing Jonagold apples. I wish I had gotten 2 bags of the Jonagold! They are sweet with a slight tang and very crispy. We made homemade applesauce with them and it was the best I’ve ever had. They were also wonder in this apple crisp.
Apple crisp is certainly not the most photogenic of desserts, but I love it’s rustic charm. We made this to accompany Sunday dinner last night and it was a hit! My husband loves anything served a la mode and I made some dairy-free, french vanilla ice cream to go with it. The leftovers from the refrigerator taste just a wonderful today. I know that because I had to get a bowl of it while I was editing these pictures!
Paleo Apple Pecan Coconut Crisp from Beaming BakerPrint
- 8 apples (Jonagold, Honey Crisp, Pink Lady, Granny Smith), peeled/cored and thinnly sliced
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup
- 1 tablespoon arrowroot powder or cornstarch
- 1 cup gluten-free oats
- 3/4 cup sorghum flour or brown rice flour (I used , Sprouted Brown Rice Flourt)
- 2/3 cup light brown sugar or coconut sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 3/4 teaspoon sea salt
- 3/4 cup coconut oil or butter (not melted, preferably cold)
- Preheat the oven to 350F. Grease the bottom and sides of a 8×11 inch baking dish.
- Combine the sliced apples, lemon juice, maple syrup, and arrowroot powder in a bowl and toss to combine. Pour into the baking dish.
- In another bowl, combine the oats, sorghum or rice flour, brown sugar, cinnamon, ginger, nutmeg and salt. Whisk to combine. Using a pastry cutter, cut in the coconut oil until the mixture has pea-sized chunks. Pour the crumb mixture over the apples.
- Bake for 20 minutes. After 20 minutes cover the top with foil and continue to bake until the apples are tender and bubbling, about 10-15 more minutes depending on your apples.
- Cool for at least 30 minutes before serving. Enjoy! Store leftovers in the refrigerator.