Sometimes when it’s just you and you want something sweet it can be tricky. You don’t want to make a full-sized dessert or you risk pigging out on all the excess. And it can be hard to make dessert for one. But here’s a way to have your apple crisp and eat it too, without worrying about leftovers.
Instead of making a big pan of apple crisp, the apple itself serves as the base of the dessert, with the required crispy topping going right on top of the apple.
For the crisp topping we’re going with almond flour to avoid any issues with gluten, wheat, or any grains. The almond flour provides healthy fat, protein, and fiber in addition to the nutrients you’re getting from the apple. So instead of something that might slow you down, you’re getting a sweet treat that will help you feel good.
The almond flour doesn’t give it any crunch really, that’s why there’s some walnuts added to the mix which also adds healthy fat and fiber.
It’s always nice when you can use the food item as the bowl, plate, or serving dish. It gives it a nice presentation, and it’s one less dish to wash later.
The sweetness of the crisp comes from raw honey. If you haven’t tried raw honey yet, you should. Not only is it one of the preferred sources of sweetness when it comes to Paleo, it also contains enzymes that are stripped from processed honey. So not only are you avoiding refined sugar when you use it, you’re helping out your digestive system as well. Bonus!
The best apples I’ve found that work in this crisp is Granny Smith if you like it a little tart, or braeburn or gala if you want to focus on the sweetness. We’re leaving the peels on here, so you want to make sure you wash them well before getting started with the recipe. Also, organic apples will help you avoid toxic chemicals that are sprayed onto the apples while they grow.
Decorating your apple crisp is a great idea, although optional it’s highly recommended. It gives it that extra finishing touch that will help you enjoy it even more. For this batch there’s some whipped coconut cream and fresh raspberries. The raspberries work best if you go with the braeburn or gala apples since they can add too much tartness to the dessert when you use Granny Smith.
You don’t have to limit this to just yourself even though it’s billed as an individual apple crisp. Make enough for everyone by simply multiplying the recipe as needed. They’re great for entertaining because people love getting individual servings just for them.
- 4 medium apples (Granny Smith, Braeburn or Gala), cut in half and cored
- 2 tbsp raw honey
- 3/4 cup almond flour
- 2 tbsp coconut oil
- ¼ walnuts halves
- 1 tsp ground cinnamon
- 4 tbsp whipped coconut cream
- 2 tsp fresh raspberries
- Preheat oven to 350 F.
- Place the almond flour, coconut oil, cinnamon, honey and walnuts in a food processor and process for 30 – 60 seconds or until the mixture resembles wet sand. Place the apple halves on a lightly greased baking pan. Scoop about two tablespoons of the mixture onto each apple half and bake for 30 minutes or until the top is golden.
- Serve with a dollop of whipped coconut cream and a few fresh raspberries (if using).
Want more Paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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