Paleo apple crisp is a mouthwatering, no-fuss dessert that will more than hold its own among all the pies on your holiday (or any other dinner party) table. But it’s so easy, you can make it on a weeknight!
Use a combination of sweet and tart apples, if you can. I like to use half green apples (which are very tart) and half whatever other variety I have around!
- Tapioca flour: I know some people don't tolerate tapioca well, so feel free to use arrowroot flour instead.
- Coconut sugar: You can swap in maple sugar (same amount) or granulated stevia or monk fruit (to taste). Do not use a liquid sweetener like honey or maple syrup to replace the coconut sugar.
- Cinnamon and ginger: You can leave one or the other out of the recipe, or adjust the amount to your preference.
- Flaked almonds: You can use the same amount of finely chopped raw unsalted pecans instead.
- Coconut oil: If not vegan, you can use grass-fed butter instead.
Leftover crisp keeps in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.