Paleo Apple-Cranberry Crisp
Ah, the crisp air of fall. The humidity of summer is gone. The air is clean, clear, and chilly. It’s time to start hunkering down for a winter’s rest.
Fall is the time when apples are ripe, and all things apple are in the kitchen. Fresh apples, apple pie, apple cider, applesauce and more are right at your fingertips. Baking fresh apples into apple desserts warms the home, and the heart at the same time. The fresh smell of apples and cinnamon combine to make your mouth water.
Now more than ever, delicious desserts are at everyone’s fingertips — especially those who can’t or don’t prefer to eat grains, gluten, and dairy. Yes, Fall desserts, like this Paleo Apple-Cranberry Crisp are fully enjoyable — for the Paleo and non-Paleo folks alike!
Paleo Apple-Cranberry Crisp
This crisp is perfect for your next gathering or holiday party. Your family and friends won’t even notice that this dessert is healthy and allergy-friendly!
Because healthy, nutrient-dense ingredients — like Wildly Organic’s Almond Flour, Centrifuge-Extracted Coconut Oil, and caramel-y Coconut Syrup — simply taste better!
First, choose the right apples. Fuji, Golden Delicious, and Courtland each have a texture and flavor that lends perfectly to this crisp. I suggest a mixture of equal amounts of different apples. For a bit more of a tart bite to blend with the cranberries, you could also add a Granny Smith apple; however, I don’t recommend using Granny Smiths by themselves.
Don’t forget to top your Paleo Apple-Cranberry Crisp with a dollop of fresh coconut whipped cream or Dairy-Free Coconut Milk Ice Cream for a special holiday treat!
Do you plan to serve an apple crisp this holiday season?
- 1/2cup cool water
- 1-1/2cups freeze-dried or fresh cranberriesnot canned cranberry sauce
- 6medium applespeeled, cored, and chopped
- 1/2 cup Wildly Organic Coconut Syrup
- 1/2 cup Wildly Organic Centrifuge Extracted Coconut Oil
- 1 1/2cups Wildly Organic Almond Flour
- 1cup Wildly Organic Finely Shredded Coconut
- 1teaspoon vanilla extract
- 1teaspoon ground cinnamon
- 1/2teaspoon ground ginger
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Allow the cranberries to rehydrate in the cool water for 10 minutes.
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Place prepared apples in an 8"x8" baking dish greased lightly with coconut oil.
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Layer the rehydrated (or fresh) cranberries over apples.
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Combine the remaining ingredients and spread evenly over the fruit.
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Bake in a 350-degree oven for 45 minutes.
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Serve warm!
Freeze-dried or fresh cranberries will give you a texture like Grandma's classic apple crisp. You can substitute frozen, whole cranberries if you would like, but you may need to add a teaspoon of organic sugar to balance the tartness.
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