I’m no Whole 30/Paleo expert, but I’m guessing this thing isn’t Whole 30 approved due to the inclusion of dates.
As I’m not consuming any other sweeteners this month and this thing is fantastic with a cup of coffee or tea, I am embracing the “ish” and those lovely illegal dates.
Even if you’re not doing a crazy New Year detox, this simple and satisfying treat is a winner.
Proof: Hubs loves it. And he doesn’t like “fruit in places it shouldn’t be,” which generally includes desserts.
Grain-Free Apple Berry Crisp
(adapted from a recipe in Well Fed)
- 2-3 medium-sized apples, peeled and diced into 1/2″ pieces
- 1/2 cup frozen* blueberries
- 1/2 cup frozen raspberries
- 1 T lemon juice
- 4 Medjool dates, pitted
- 1 T cinnamon
- 1/2 t allspice
- 1/8 t salt
- 1/2 cup almond flour
- 1/3 cup almonds
- 1/4 c coconut oil
- 1 can of coconut milk
Peel and core apples, then mix with berries and lemon juice and pour into a 9 x 9″ (or 8×8) baking pan. Then mix all other ingredients (except the coconut milk!) together using a food processor. When the mixture is well blended and the almonds are fairly small, spread it onto the fruit.
Cover with foil (I didn’t have any, so I used parchment paper and it worked just fine) and bake for 20 minutes at 350°F. Then uncover and bake for another 5-10 minutes.
Allow it to cool and then serve with a dollop of coconut cream. (I just scooped some from the top of the can–it generally separates from the “water” when on the shelf).
*I’m sure you could just as easily use fresh berries, but as they’re not in season and we have a ton frozen in our freezer, I just used those.
What meals or treats have you been enjoying lately?
This post contains affiliate links. Thanks for supporting ASH!