Paleo crisp w coconut cream

Paleo Fruit Crisp with Coconut Cream

| 10 Comments

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.

Paleo Fruit Crisp with Coconut Cream

Paleo Fruit Crisp with Coconut Cream

Ingredients

    Coconut Cream
  • 1 can of full fat coconut milk
  • 1 tsp vanilla extract
  • 2 Tbsp raw sugar (optional but very tasty!)
  • Topping
  • 1/4 cup almond flour
  • 1/4 cup finely shredded unsweetened coconut
  • 1 cup chopped walnuts
  • 1/3 cup extra virgin coconut oil, melted
  • 3 Tbsp raw sugar
  • 1/2 tsp nutmeg
  • 1/2tsp allspice
  • Pinch sea salt
  • Filling
  • 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)

Instructions

  • Coconut Cream
  • 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.
  • Topping
  • 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.
  • 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!
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This post is participating in Real food Wednesday, Frugal Days, Sustainable Ways, Works For Me Wednesday, Healthy 2day Wednesdays, Fat Tuesday, Tastetastic Thursday, Whole Foods Wednesday, Pennywise Platter Thursday, Freaky Friday, Fresh Bites Friday, Gluten Free Fridays, Gallery of Favorites, Foodie Friday, Inspire Me Fridays, Friday Favorites, Monday Mania, Melt In Your Mouth Monday, Hearth and Soul, Traditional Tuesday, Trick or Treat Tuesday, Slightly Indulgent Tuesday, Homestead Barn Hop, Allergy Free Wednesdays

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10 Comments

  1. Thanks for posting this. It sounds so delicious and not difficult at all to make. I look forward to making it and my family looks forward to eating it (with my help of course!)

  2. This looks so yummy! I’d love for you to share your recipe on my new blog hop, {Wheat-Free Wednesday}! Hope to see you there! :)

    http://www.annemariecain.com/wheat-free-wednesday-11-07-12/

    Anne-Marie

  3. I have never had coconut and apple together… I think it may well be a tasty combination. Thanks for sharing this dessert on foodie friday.

  4. I love the sound of this, especially with the coconut cream. I love me some coconut cream! Thanks for linking up to Healthy 2Day Wednesday!

  5. Fruit crisp is such a great fall dessert! I like your topping ingredients, especially the coconut and walnuts – delicious!

  6. This sounds so yummy! I have made a cream similar to this! I am SO hungry now!! Thanks for kicking off the Gluten Free Fridays party this weekend! WOOT! We have some awesome recipes and they just keep coming!! So….Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) Cindy from vegetarianmamma.com

  7. It’s time for Merry Merry Munchies 2012. I’d love for you to come link up and check out the giveaways. http://diningwithdebbie.blogspot.com/2012/11/2012-merry-merry-munchies-1-sugared-nuts.html
    Thanks

  8. This sounds delicious, I’d like to try it. Just curious, what do you do with the liquid under the cream in the can of coconut milk (if anything)?

    • Kerry,

      Great question about the coconut water that is left behind after you skim off the cream. I save it to add into smoothies, it isn’t very strongly flavored but it is a nutritious replacement for water or fruit juice.

  9. Since everyone loved the cioppino so much last night, I figured I’d check what other recipes you had here and this recipes called out to me. Sooo tasty! I used Coconut sugar / crystals instead of the raw sugar since I had that handy and it worked perfectly well. I’ll definitely be checking out more of your recipes!

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