Pecan Apple Crisp (Paleo, SCD, GAPS-friendly)

My parents are lucky to live a few miles from a beautiful orchard in northeast Ohio.  During a recent trip to visit, I picked up a 10 lb. bag of honeycrisp apples and I've been experimenting with some apple recipes since then.  This one turned out delicious and it's quickly becoming a fall favorite of mine. Ingredients:

4-5 medium-sized apples (Cortland, Empire, Golden Delicious, and Honeycrisp are all varieties that bake well)

2 tablespoons coconut oil

1/2 teaspoon ground cloves

1/2 teaspoon cinnamon

Crisp Topping:

1 cup almond flour

1/2 cup roughly chopped pecans

1/4 cup coconut oil

1/2 teaspoon cinnamon

1 tablespoon honey

1 pinch of sea salt


1.)  Preheat oven to 375 degrees F.

2.)  Core and thinly slice enough apples to fill a 9 x 9 baking dish.

3.)  In a small cup, mix the 2 tablespoons of coconut oil with the ground cloves and cinnamon.  Pour the mixture over the apples, ensuring that they are evenly coated.

4.)  In a medium-sized mixing bowl, prepare the crisp topping by combining the almond flour, pecans, coconut oil, cinnamon, honey, and sea salt.

5.)  Spread the crisp mixture evenly over the apples and bake until the apples are soft and the topping is golden brown (approximately 30-40 minutes).


(Now...regarding my food photography skills, I apologize that I have none!  The dish actually tastes much better than it looks in this pitiful iPhone/Instagram photo.  I hope that doesn't deter you from trying it :) ).