Cranberry Apple Crisp | PALEO
Servings: 8
Calories: 234kcal
For the Filling
- 2 cups chopped apples (peeled & sliced thin)
- 8 oz cranberries
- 2 tbsp arrowroot powder
- 1/4 cup honey
For the Topping
- 1 cup almond flour
- 1/4 cup shredded coconut, unsweetened
- 1/4 cup coconut sugar
- 4 tbsp butter or ghee softened plus more for greasing the dish
- 1 tsp cinnamon
- pinch salt
Preheat the oven to 375ºF. Grease an 8 or 9" baking dish with butter to keep the fruit from sticking.
Add the apples and cranberries to the greased dish and toss with arrowroot and honey to coat.
In a small bowl, combine the topping ingredients. Sprinkle over top of the fruit and pat into an even layer.
Transfer to the oven, and bake for 30 minutes or until the fruit is soft and the crisp topping is light golden brown.
- Feel free to double the apples in this recipe, or substitute cranberries for another berry you have on hand.
- For a larger crumble, double the recipe for both the filling and topping and fill a large 9 x 13" baking dish. The cook time should be about the same, maybe 5 minutes more to brown the top.
Calories: 234kcal | Carbohydrates: 27g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Sodium: 78mg | Potassium: 83mg | Fiber: 4g | Sugar: 17g | Vitamin A: 285IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg