This paleo-friendly version of an autumn classic pairs cinnamon-spiced apples with a sweet, crispy, grain-free topping. Our thanks to Fed & Fit’s Cassy Joy Garcia for the inspiration behind this recipe.
Preheat your oven to 350°F. Lightly grease a 1.75-quart casserole dish or a 9” x 13” pan.
To make the filling: In a large bowl, toss and stir together the filling ingredients until they’re thoroughly combined.
Transfer the filling to the prepared pan and set aside.
To make the topping: In a medium bowl, whisk together the flour, walnuts, coconut sugar, and cinnamon. Stir in the melted shortening and vanilla, mixing until uneven clumps form and no dry flour remains.
Sprinkle the topping over the apples.
To bake the crisp: Bake the crisp for 45 to 55 minutes, or until the apples are soft and cooked through and the topping is golden and crisp.
Remove the crisp from the oven, allow it to cool slightly, then serve warm.
Storage instructions: Store leftover crisp, well wrapped, at room temperature for up to 24 hours; or refrigerate for up to several days.
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