AIP Apple Crisp (Paleo, GF, DF, V)


Before grabbing this recipe, I invite you to stop and say these things with me:

I am grateful for the love in my life.

I am grateful for my health & all that I can do.

I am grateful for myself, all that I am and all that I’m going to be.

Cool! Thanks! Feels good right?

Do that more often!

Ok, so I whipped up this apple crisp for Canadian Thanksgiving which was several weekends ago, but as I know American thanksgiving is just around the corner, I thought I would share it so my American followers have a simple dessert for their families that EVERYONE can enjoy!


AIP Apple Crisp

TIME: 75 minutes



9 green apples (cored and cut into wedges)

2 tsp cinnamon

1/2 lemon (juiced)

3/4 cup unsweetened shredded coconut

1/4 cup coconut flour

1/4 cup tigernut flour (or crushed tigernuts if you want more crunch - you may use walnuts or pecans if not AIP)

1/2 cup maple syrup

1/3 cup coconut butter (softened)

1/4 cup coconut oil (softened)

3/4 tsp cinnamon

1/2 tsp sea salt


1) Preheat oven to 350 degrees F. Meanwhile, soften your coconut oil and coconut butter by placing the jars in a bowl filled with hot water for several minutes. 

2) Peel and core the apples, then slice into about 6-8 wedges per apple. Place wedges in a medium/small baking dish. Depending on the size of your dish you may need to increase or decrease the amount of topping you make so that you can cover all the apples, without making the layer to thick. If the layer ends up being quite thick you may need to increase the cooking time.

3) Squeeze lemon juice, 1/4 of the maple syrup and sprinkle cinnamon on top of the apple wedges and toss with a spoon to coat them evenly.

4) Add coconut shreds, coconut flour, the rest of the maple syrup, cinnamon powder, and sea salt to a mixing bowl and stir to combine evenly.

5) Add coconut butter and coconut oil to the dry ingredients and mix rigorously to form the dough. Finish the dough with your hands, kneading it gently until it reaches a smooth consistency. It should be moist, yet crumbly. Add additional coconut oil if it feels too dry.

6) Crumble the topping on top of the apple wedges and use your fingers to press it down, forming a crust. 

7) Bake at 350F until done, about 50-60 minutes. The topping should be golden brown. 

8) Let cool about 5 minutes outside of the oven, then dig in and enjoy! If you have any leftovers, they keep well in the fridge in a covered container for several days. Just reheat for a few minutes in the oven when you're ready to eat them. 


If you make this recipe and your family is thankful for it, let me know by tagging me @realistic.holistic and using the hashtag #realisticholistic - can’t wait to see those smiles!