This Paleo fruit crisp with coconut cream is a perfect addition to your fall menus. With the abundance of ripe, in season, Fall apples and pears, fruit crisps are my favorite Fall desserts. This recipe is especially wonderful because coconut cream makes an even more delicious dessert topping than regular whipped cream.
6 medium to large apples (about 2½ pounds) or pears if preferred
1 tsp finely grated lemon zest
2 Tbsp lemon juice (about 1 lemon)
1 tsp cinnamon
Crisp Topping (see above)
This recipe requires a little advance prep for the coconut cream. Place your can of coconut milk into the refrigerator the day before you want to use it. Once you discover how tasty coconut cream is, you will probably always keep a couple of cans in the fridge like I do!
To whip the cream remove a can of coconut milk from the refrigerator and carefully open it without shaking it first. The cream should have separated from the water and risen to the top. Carefully spoon out just the cream into a bowl and then begin whipping with an electric mixer. Add the vanilla and sugar and keep whipping until it forms soft peaks just as you would for regular whipped cream.
Coconut cream is denser and more assertive than regular whipped cream so you may want to serve slightly less than you would with regular whipped cream.
Chop the walnuts. Mix with almond flour, shredded coconut, sugar, salt and spices.
Pour melted coconut oil over the mixture and stir to fully combine. Place in refrigerator while preparing the filling.
Preheat oven to 375F.
Peel and core apples. Cut in half and then roughly chop into bite sized pieces
Toss apple with lemon juice, lemon zest, and cinnamon.
Evenly distribute the filling into a 9” deep dish pie dish.
Remove crisp topping from fridge. Crumble it over the filling in uneven sized pieces (some big chunks, some finer bits)
Bake for 40 minutes or until the top is nicely browned.
Remove from oven and let cool slightly. Top with coconut cream and enjoy!