Paleo Slow Cooker Apple Crisp.
Hellooooooo pumpkin spice season! Everything cinnamon, all day, every day. We. Are. So. Excited! Last year we brought you a bunch of pumpkin spice recipes, like this one for pumpkin chia pudding, or this one for pumpkin bread. This season, we're focusing on both pumpkin AND apples. But the good kind. Like organic apples from the Rodale Institute, or your local farmer!This slow cooker apple crisp is super easy to make, and just bursting with so much flavor that no one will have a clue that it's paleo. Fooled my boyfriend (per usual), and he ate the whole thing. Warning: This does have lots of sugar because it's a dessert, so don't complain that you have a gut and then eat the whole thing. Sugar is sugar, and if you eat too much, well, belly fat! At least this is the better kind of sugar though... anyways, everything in moderation! So, make this for your next party or bring to someone in need (Hurricane victims can definitely use some comfort food along with basic shelter supplies, so do anything you can to help!).
- 8 peeled and sliced apples
- 3/4 cup coconut sugar
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon nutmeg
- 2 tablespoons cinnamon
- 1 tsp vanilla extract
- 1 1/2 cups Supernola Goji Spice
- 1/4 cup coconut flour
- 1/2 cup almond flour
- 1/4 cup Simply Ghee
Takes , Serves 8.
- Mix the apples with 1/2 cup of the coconut sugar, the lemon juice, nutmeg and 1 tablespoon of the cinnamon in the bottom of the slow cooker.
- In a bowl, mix the remainder of the ingredients, except for the lemon zest, with a fork. Break up the Supernola, and mix with the flours and coconut sugar first, then add the ghee.
- Top the apples in the slow cooker with the Supernola topping.
- Cover and turn on low for about 2 hours or until sides begin to darken.
- Enjoy warm right out of the slow cooker with dairy-free ice cream, or enjoy cold from the fridge the next day!