For the Paleo Sweet Tooth

Paleo Apple Crisp:

Apples:
Four Gala or Granny Smith Apples, peeled and small diced (1/4"x1")
1 T. Arrowroot Powder
1 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1/4 tsp. Ground Ginger
1/4 tsp. Cayenne Pepper
Dash of Sea Salt

Crisp Topping:
2 T. Coconut Oil, melted
1/2 C. Almond Flour (I used the raw almond meal...no need to use blanched here)
1/4 C. Ground Flax Seed
Handful of Walnuts, ground
1/4 C. Sliced Almonds
1/4 C. Dried, Shredded, Unsweetened Coconut
1 T. Pure Maple Syrup
1 tsp. Ground Cinnamon
Dash of Sea Salt

Mix all ingredients together.
1. Preheat oven to 350F
2. Rub four 8oz. ramekins with coconut oil
3. Toss together all apple ingredients in a bowl, and evenly distribute the mixture to the four ramekins.
4. Top with Crisp Topping mixture.
5. Bake for 45-60 minutes, until apples are soft and topping is golden brown.
6. Serve topped with Coconut-Cinnamon Crema (Yes, the photo shows vanilla ice cream! You decide.)

Coconut-Cinnamon Crema
Makes Four Servings

Ingredients:
4 T. coconut milk (regular, not reduced fat)
1 tsp. cinnamon
Drop of raw honey

Whisk all ingredients together.
THANKS CORENE!!!!