Apple Crisp

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With well over 100 pounds of apples still left to go, I’ve been slowly but surely chiseling away at our supply.

Last week, I found myself experimenting with an apple crisp recipe. With The Mister out of town for work, he nearly pouted over the phone when I told him I made an apple crisp… He was missing out. So I made another batch the day he came home.

This is why he married me.

Apple Crisp

So how did I pull off an apple crisp without using nuts, seeds, oats, or coconut? Tigernuts, baby!

Tiger…what?

If you’re not sure what the heck a tigernut is, check out my post: The Low Down on Tigernuts. And here are the tigernuts that I’ve been using lately.

Apple Crisp

The first time I made this crisp, I baked it in a 2-1/2 quart casserole dish. It was a hit the first time-around. The second time I used two 1-1/2 quart casserole dishes. Both worked out equally well. I imagine you could also make individual crisps using 8-10 smaller oven-safe ramekins! They’d be *so* cute on a festive harvest table.

Batch Baking?

If you split the crisp into two casseroles you can prep two crisps at once. Pop one in the fridge to keep for a few days {or maybe even the freezer? I haven’t tried freezing it yet though} and one in the oven to enjoy that day. Just a note: I add the crisp topping half-way through the baking process, so you’d leave the topping off until it was needed. I suspect the result would be a bit soggy and not so crisp-like otherwise. *wink*

Praise the lard.

This is another recipe in which I use free-range pastured lard, another even more mellow option is using Fatworks’ leaf lard. Of course, you can use coconut oil if your body does well with coconut oil. Mine does not, so I’m thankful that lard {even the pure lard} is actually a mild-flavored fat and works great in just about any dish – sweet or savory.

There’s a reason grandma used lard in her pie crusts!

** Add this Apple Crisp recipe to your cookbook on Key Ingredient!

Apple Crisp

5.0 from 1 reviews
Apple Crisp
Author: 
Recipe type: Dessert, Treat
Cuisine: AIP, Paleo, Primal
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A delicious apple crisp without coconut, nuts, seeds, grains, or dairy. Just plain good eats!
Ingredients
  • 8 organic or no-spray apples {I used red delicious}, cored and chopped
  • 1 TB organic raw honey
  • 1 TB organic grade B maple syrup
  • Zest of one organic lemon
  • 1 tsp organic cinnamon
  • ½ tsp organic dried orange powder
  • ¼ tsp organic mace
  • 3 TB organic arrowroot powder
Crisp topping:
  • 2 TB free-range pastured lard
  • 1 TB organic raw honey
  • 2 TB organic grade B maple syrup
  • 2 cups organic tigernut "meal" {the crushed leftover tigernuts from making tigernut milk, dried out in the oven}
  • 2 TB organic raw tigernut flour
Instructions
  1. Preheat oven to 350Β° F. Lightly grease either one 2-1/2 quart casserole dish or two 1-1/2 quart casserole dishes.
  2. In a large bowl fold together chopped apples, honey, syrup, zest, spices, and arrowroot powder. Pour into prepare dish{es} and bake for 35 minutes.
  3. A few minutes before the timer goes off, melt the lard, honey, and syrup in a small saucepan over medium heat. Fold this into the tigernut meal and tigernut flour.
  4. When the timer goes off, carefully spoon the crisp topping mixture evenly over the top of the apples. Return to the oven for an additional 35 minutes.
  5. The apple crisp's topping should be dark golden in color when done. Serve warm.

volstead spoon and fork_edited-1

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  10 comments for “Apple Crisp

  1. HD
    May 16, 2015 at 2:13pm

    I just tried tiger nut flour for the first time, and was very disappointed to find it has a texture like someone dumped in a spoon of sand–very gritty on the finish, and not pleasantly so. I followed your recipe for milk with the whole nuts, and I’m hoping that the pulp doesn’t suffer the same grit troubles. Did you find it gritty?

    Also, I’m definitely trying this recipe, as well as the one for caramel apples. I’ve been searching for a good caramel apple recipe ever since I had to go paleo and coconut free for my health, with no good results. This one sounds like it will be much better

    • May 16, 2015 at 2:29pm

      It definitely is a grittier flour. By now I’m so used to tigernuts {and not having nuts, ha!} that I enjoy their crunch. The pulp leftover from making milk; I bake it to dry it out a little then enjoy even as a treat with raisins. I do hope you enjoy the caramel apples πŸ™‚ My family and I loved them!

    • May 16, 2015 at 2:33pm

      Oh, and if you’d rather you can leave out the 2 TB of tigernut flour from the crisp recipe, it will be a looser crisp topping though. πŸ™‚

      • HD
        May 16, 2015 at 7:10pm

        I just used the pulp to make some energy bars by adding egg, honey, spices, cashew butter, cocoa in one batch and walnuts,raisins, and shredded carrots in the other. They are very filling. Wow. I ate a couple and I’m thinking next time one small piece is good! They’re good, though, and the texture is like flax or coarse grain, not sand.

        • May 16, 2015 at 10:51pm

          Ooh! I bet those are tasty πŸ™‚ Nice work!!
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  2. March 11, 2016 at 12:48pm

    I LOOOOOOVE tiger nuts. I think they’re so sweet and delicious. I’m trying not to eat them right now so I can rotate and not get sensitive to them too, eek.

    • March 12, 2016 at 3:34pm

      Good plan! Yes, I find them to be so tasty that I treat them as an occasional treat on their own now. πŸ˜€

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