AIP Apple Crisp
Desserts are one of the hardest things to find when eating AIP. By my second week eating strict AIP I had already noticed that my tastes had changed. Without a word of a lie I ate some butternut squash with salt and olive oil and it basically tasted like candy. I was dumbstruck that this unsweetened squash tasted so sweet but that is the nature of eating AIP. Even fruit has too much sugar so you have to regulate it carefully throughout the day. I think we can all agree that while this recipe uses only AIP ingredients, it likely has too much sugar to be considered strict AIP. Maybe you can cut back on the sugar, or eat a smaller portion, or both. But if you are like me and you need some damn dessert, like right now before someone gets hurt, this is a fast, easy and actually very satisfying recipe.
I think the absolute best apples to make this would be granny smith sour green apples, but that could just be my personal preference. Really when the craving strikes you can make this with any apples that you have on hand. That is what I did here and these were gala apples which turned out fine. I also like to keep the skins on, because why not, but I suppose a baking purist would want to remove them. My logic tells me that by the time we are trying to make actual edible desserts within the limitations of the autoimmune protocol, all conventions are out the window.
Prep time
10 minutes
Cooking time
25 minutes
Recipe yield
4 to 6 servings
Ingredients needed
6 apples (firm and sour are best)
1/4 cup coconut sugar
1/4 cup coconut oil (virgin, cold pressed)
1 tablespoon cinnamon
2 tablespoons coconut flour
1 tablespoons tapioca flour
1/4 teaspoon salt
Step 1 - Set oven to 350 degrees Fahrenheit
Step 2 - Core and chop apples into bite sized chunks. You can leave the skins on or remove if you prefer
Step 3 - Add one eighth cup coconut sugar and chopped apples to a bowl. Add a sprinkle of coconut flour as well to absorb any moisture
Step 4 - Mix in a half tablespoon cinnamon to the bowl and transfer apples to an oven safe dish
Step 5 - Melt one quarter cup of coconut oil and set aside
Step 6 - Mix all dry ingredients, coconut flour, tapioca flour, salt, remaining coconut sugar and cinnamon in a clean bowl
Step 7 - Pour in melted coconut oil and work mixture together with a wooden spoon or your hands
Step 8 - Once mixed well sprinkle in additional coconut oil until you achieve a drier, somewhat crumbling texture
Step 9 - Sprinkle dry crumble mix over the apples. Press into place lightly and bake for about 25 minutes
When I first made this recipe it was a middle-of-the-night effort using just my memory of traditional apple crisp which I have made many times before. I knew this was going to work out before I started...and I was right. Obviously you need to abandon the memory of apple crisp as you know it as AIP strips away most of the things that would allow us to make a reasonable recreation. This is not a recreation so much as it is just a different, lighter apple dessert that just happens to be AIP compliant.
Without the oats the crumble topping lacks a little of the al dente texture and instead the coconut flour, oil and sugar mix more melts as you eat it. It is not at all unsavory and this dessert eats light, leaving you satisfied without feeling sick and bloated. If you are not as sugar restricted you can also drizzle the crumble with maple syrup directly before you serve it. If you used to love apple crisp like me but are trying to use only AIP ingredients then this AIP apple crisp recipe will get you there in style!
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About the author - Steve Goodale is a blogger and technical specialist from Ontario Canada, winner of the 2018 Industry Leadership Award, who reaches over three million readers per year with his popular pool and spa blog. Steve started the www.CookForMeBaby.com blog about healthy eating after being diagnosed with a rare and incurable autoimmune disease. You can read more on his story about life with MCTD here. For more healthy cooking inspiration check out his other delicious recipes.
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