Paleo Apple Crisp

• 6 autumn glory apples (or apple of choice), peeled, cored, and diced
• 2 T maple sugar
• 1 3/4 tsp cinnamon
• 1 1/2 tsp lemon juice
• 1 C coconut sugar
• 3/4 C pecans, chopped
• 3/4 C Bob’s Red Mill Paleo Flour Blend
• 1/2 C grass-fed unsalted butter, cold and diced
• pinch sea salt

‍

1. Preheat the oven to 350 degrees. Grease a 9x9 baking pan.
2. In a medium bowl, mix the diced apples, maple sugar, 3/4 teaspoon cinnamon, and lemon juice. After mixing thoroughly, transfer to the baking pan and lay the diced apples evenly.
3. In the same bowl add the paleo flour, 1 teaspoon cinnamon, coconut sugar, sea salt, and cold diced butter. Use a pastry cutter to cut the butter into the flour mixture until pea size crumbs form. Mix in the chopped pecans.
4. Evenly spread the crumb topping over the apples and place in the oven. Bake for 50-60 minutes. The apple crisp should be golden brown and bubbly when it is finished.
5. Enjoy hot topped with some non-dairy ice cream or coconut whipped cream.