Cranberry Apple Crisp | PALEO
Servings: 8
Calories: 234kcal
Ingredients
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
Instructions
- 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.
Notes
- 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.