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Hey, Y’all

Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

Paleo Apple "Oat" Pecan Crisp

Paleo Apple "Oat" Pecan Crisp

Happy Halloween y’a'll!

Last week I asked y’all what some of your favorite holiday recipes are and so many of you replied “baked apples”. Well coincidentally enough, I already had this oh so yummy Paleo Apple “Oat” Pecan Crisp up my sleeve.

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Speaking of “oat” (grain free granola) have you tried Julie’s Real? I’ve told you all about their cashew butters but I have yet to tell you how delicious their Vanilla Cinnamon No Grain-ola is—and boy did it add so much YUM to this dish.

I just know that y’all are going to APPLE-solutely love this dish and you’re guests on Thanksgiving (or really anytime) will too!


Paleo Apple "Oat" Pecan Crisp

Serves: 8-10

Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Cooking Time: 1 hour 5 minutes


Ingredients:

  • 1/4 cup + 2 tablespoons almond flour

  • 1/2 cup coconut sugar, divided in half for separate uses

  • 1/4-1/2 tsp fine sea salt

  • 6 tablespoons ghee or coconut oil, (solid and chilled)

  • 1 cup pecans, chopped

  • 1/2 cup Julie’s Real Cinnamon Vanilla Bean Grain-Free Granola

  • 2 1/2 lbs (about 4-5 medium) tart baking apples, peeled, cored, and sliced 1/4 inch thick (I used Granny Smith apples because they always work the best for me)

  • Dairy-Free Vanilla Ice Cream, optional (personal fav: Nada Moo)

Directions:

  1. Preheat the over to 350 degrees F.

  2. Prepare a shallow 2-qt baking dish by generously coating it with ghee. Set aside.

  3. In a food processor, pulse the almond flour, 1/4 cup of the coconut sugar, and salt until well combined. Add in the ghee and continue to pulse until the mixture becomes course meal. (If the mixture is creamy and smooth that means your ghee wasn’t cold enough. Don’t fret—it will still work!)

  4. Transfer the mixture to a medium mixing bowl and stir in the pecans and grain free granola.

  5. In a large mixing bowl, toss the apple slices with the remaining 1/4 cup coconut sugar until evenly coated. Transfer the apples to the prepared baking dish and top them off with the pecan granola mixture.

  6. Bake for 40 to 50 minutes or until the apples are tender and the topping is toasted. (I sprinkled more pecans over the mixture about 10 minutes before the crisp came out of the oven)

  7. Serve warm with your favorite dairy-free vanilla ice cream!

Enjoy XX!

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