I wanted to find a delicious dessert recipe without a lot of sugar and without nuts, eggs, or grains. This recipe is a combination of the old way I made apple crisp and Gutsy By Nature's Coconut Apple Cranberry Crisp. I also came across a dessert where you add fresh lemon juice to the fruit, making the flavor pop in your mouth.
The topping is crunchy because of the toasted coconut and tastes better than the oat counterpart, in my opinion. This apple crisp does not last long in our house, within a few hours it is completely gone!
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 5 servings
4-5 apples, peeled, cored, and diced
2 teaspoons cinnamon
1 teaspoon fresh lemon juice
2 tablespoons honey
1 1/2 cups shredded coconut
2 tablespoons coconut flour
3 tablespoons tapioca flour
1/4 cup coconut palm sugar
1/8 teaspoon sea salt
1 teaspoon vanilla extract
5 tablespoons butter or palm shortening, chilled
8x8 inch glass baking dish
medium mixing bowl
large mixing spoon
- Preheat oven to 350°F.
- Line the glass baking dish with the apples. Then sprinkle the cinnamon and pour the honey over the apples. Mix well (1-2 minutes) until all the apples are coated.
- In a medium mixing bowl combine all the ingredients for the crumble topping.
- Use your fingers to press the butter into the other ingredients. Make sure to combine everything really well but leave some bigger butter chunks. Make sure there is not any loose coconut or flour.
- Drop the crumble mixture on the top of the apples until fully covered.
- Bake for 20-25 minutes.
I also made this recipe with pears instead of apples and it reminded me of porridge. It smells like traditional apple crisp and had a consistency like oatmeal. If you substitute pears for apples only bake for 10-15 minutes.