In the fall, when it’s apple and pear season, this grain-free apple and pear crisp makes a tasty comfort food.

I love the bit of cardamom in the topping!  This recipe is suitable for the GAPS/SCD and Paleo diets.

Serves:  8

Prep time:  15 minutes

Cook time:  55 minutes

Ingredients

• 2 cups almond meal
• pinch sea salt
• 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
• 1/2 teaspoon cardamom
• 1/4 cup coconut oil (melted)
• 1/4 cup raw, local honey
• 1 tablespoon vanilla extract

Filling:

• 1/2 cup apple juice (freshly juiced, if possible)
• 1/2 large lemon (freshly squeezed)
• 2 teaspoons grass-fed gelatin
• 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
• 1/2 teaspoon ground nutmeg (freshly grated, if possible)
• 3 large apples
• 2 large pears

Directions

Preheat oven to 350F.

Whisk together apple juice, lemon juice, gelatin and filling spices in a medium-sized bowl.

Peel, core and slice apples and pears to 1/4″ thick. Add them to juice mixture. Stir to coat. Transfer to an oiled 9″ pie pan.

Combine almond meal, salt and spices in a medium bowl.

In a separate bowl, whisk together coconut oil, honey and vanilla. Pour into bowl of dry topping ingredients. Using your hands or a spoon, mix together until a coarse dough forms. Mixture will be crumbly. Crumble mixture on top of the apples and pears in the baking dish.

Cover the top of dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 5-10 minutes or until the top is golden brown. Let cool 15-20 minutes before serving.

See Also

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

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