Easy AIP Apple Crisp with Grain-free Crumble
- Yield: 8 pots 1x
Ingredients
Units
Scale
- FILLING:
- 10 cups chopped, peeled apples (I use a mix of granny smith and fuji or gala – about 10 large apples)
- 2 tablespoons coconut oil
- 3/4 teaspoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons maple syrup (optional – depends on how sweet apples are)
- CRUST:
- 8 Medjool dates, soaked in hot water if dry
- 3/4 cup tigernut flour
- 3 tablespoons coconut flour
- 1 teaspoon cinnamon
- 1 teaspoon sea salt (I use Himalayan pink)
- 3/4 cup sliced tigernuts
- 1/2 cup coconut oil
Instructions
- FOR THE FILLING:
Heat a large saute pan with straight sides or a dutch oven on medium low. When hot, add 2 tablespoons coconut oil and swirl in pan. - Add apples to pan and sprinkle the ground ginger, cinnamon and salt on top. Stir well.
- Cover the pan and cook, stirring occasionally, for about five minutes.
- Uncover the pan and continue cooking until apples are tender.
- Taste and determine if the apple filling needs to be sweeter. If so, add up to 2 tablespoons of maple syrup.
- FOR THE CRUST:
Preheat oven to 300F. Remove the pits from the dates and coarsely chop. Add dates, tigernut flour, coconut flour, cinnamon and salt to the bowl of a food processor. Pulse until dates are small in size and mixture looks uniform. - Add tigernut flakes and pulse again until flakes are smaller in size.
- Add melted coconut oil and pulse. Mixture will come together and get a little clumpy.
- Transfer mixture to an 8×8 glass pan (or smaller rectangular pan works too). You do not want mixture to be in too thin of a layer or it will burn.
- Bake for 10 minutes then stir.
- Bake another 5-10 minutes, keeping watch so it doesn’t burn or dry out.
- TO ASSEMBLE:
Place about 2-3 tablespoons of crust in the bottom of each jar. - Spoon apple mixture on top of crust.
- Add another layer of the crust and finish with the apple filling.
- Top with whipped “cream” and serve.
