When it comes to being STRICTLY paleo, I often fail for the following two reasons: 1, oats are not considered “paleo”, and 2, neither are Flamin’ Hot Cheetos. I use oats a lot on this page, and with fall/winter in full swing, that’s not going to change anytime soon.
My mama and I used to take a trip to the apple orchard every single fall. It would mark the beginning of the season of apples, pumpkins, and fuzzy scarves so large they could double as blankets. Apple crisp was the one thing I begged for eeeeeevery year, so this year, I called my mama for the recipe. Her heartwarming response was, “It’s in the Betty Crocker cookbook.” Helpful.
So instead, I embarked on the journey to create my own paleo(ish) version. Stuffed with apples, cinnamon, and the promise of cold weather (okay, maybe that’s a stretch), it’s light, crispy, and just what your lil fall-loving heart is asking for. Let’s get into it. Also, these are the easiest directions I’ve ever written, so you’re welcome.
8 medium-sized apples, washed/cubed
1 1/2 cups gluten free oats
1 1/2 cup almond flour
1/4 cup coconut sugar
3/4 cup coconut oil, melted
1 tsp vanilla extract
1/4 tsp nutmeg
1 tsp cinnamon
1/8 tsp salt
1. Preheat oven to 350˚F
2. In a large baking pan (glass, enamel, ceramic, you name it), add washed/cubed apples
3. In a large bowl, add all other ingredients, and mix thoroughly
4. Pour crisp over apples and distribute evenly
5. Cover pan with foil, and let cook for 25 minutes
6. Uncover pan, and return to oven for 10 minutes to allow crisping
7. Let cool before serving, and enjoy!