Paleo Caramel Apple Crisp

FILLING:

5 cups peeled and diced tart apples (about 9 small ... I like Granny Smith)

¼ cup coconut oil, melted

¼ cup maple syrup

⅓ cup no sugar added SunButter

1 tsp vanilla extract

CRUMB TOPPING:

1 ¼ cups almond flour

1 tbsp coconut flour

¼ cup coconut sugar

3 ½ tbsp ghee (or coconut oil) at room temperature

1 tsp apple pie spice or cinnamon

¼ tsp salt

Preheat the oven to 350 degrees F and grease a 9-inch square pan or deep dish pie plate. Set aside.

Place apples in a large bowl. In a medium measuring cup or bowl, combine coconut oil, maple syrup, SunButter, and vanilla. Stir until smooth. Pour over apples and add mixture to prepared dish.

To make the crumb topping, combine all ingredients above in medium bowl until crumbly. Sprinkle mixture over apples as evenly as possible.

Place in preheated over and bake 28 to 30 minutes until top is lightly browned. Serve warm topped with additional caramel (below) or vanilla ice cream if desired.

NOTES:

For more caramel topping, mix all filling ingredients except apples together. Store in fridge and rewarm as needed.

Top with any or all toasted nuts, chocolate syrup, chocolate chips, or ice cream as desired.

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Paleo Caramel Apple Crisp