This Apple Crisp recipe is full of warm buttery chunks of lightly sweetened cinnamon apples and a crunchy, crispy crumb topping made without oats. Make it 5 minutes in single serving dishes. This is the best healthy apple crisp recipe, and it’s Paleo, Vegan, Gluten-free and grain-free.
Ground the cashews to fine powder in a food processor (or blender) and put it in a large bowl.
Coarsely chop the pecans and macadamia nuts in a food processor (or blender) and put it in the bowl with the cashew.
Add to the same bowl shredded coconut, flaxseed meal, cacao nibs and salt. Add 1 tablespoon of coconut oil and 1 tablespoon of maple syrup, and mix with a spatula to combine. Mixture should be moist and have a crumbly consistency. Set aside.
In a medium saucepan, add 1 tablespoons of coconut oil, 1 tablespoon of maple syrup, ground cinnamon and the apples. Heat mixture over medium heat stirring frequently for about 5 to 10 minutes or until the apples soften and caramelize.
Add about 1 tablespoon of the crumbs to four 4-ounce ramekins and press it down evenly on the bottom. Followed with the apples, filling the ramikens almost to the top. If you have any amount of that delicious sauce from the cooked apples left in the pan be sure to pour it over the apples in your dish. Top the apples with with more crumbs.
Broil in the oven for 2 minutes to brown the top being carefull not to burn. Let it cool for 5 minutes on a cooling rack before serving.
Storing and reheating: Cover your dessert with plastic wrap or aluminum foil and store it in the fridge. When you’re ready to serve it, place it in the oven at 350°F for about 10 minutes to reheat it. This dessert is amazing served warm with scoop of my homemade maple-pecan ice cream or whipped cream. Double the recipe to make this dessert in a standard 8-inch pie or cake pan.You can substitute the ground cashew with almond flour.