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Apple season is here. You know how I know this? Every fashion blogger or mother has taken their children to an apple orchard to either truly pick apples and eat apple cider donuts, or to shoot an adorable fall look. Did fall even happen before fashion bloggers were a thing? It’s hard to know. Also, how do all these people find apple orchards near them? Does every climate grow apples? I don’t know much about apple horticulture, but I know that apples weren’t a huge part of my childhood. Does that mean I didn’t even have a childhood? So many questions, so few answers.
I hate to say it out loud, but I’ve really come around to fruit desserts. I always thought they were stupid since they didn’t usually involve chocolate or I just felt like they ruined the chocolate when they did, but I kind of get it now. Mostly because I created this crisp. I first made my Blueberry Crisp a few weeks ago and fell in love, mostly because it involves minimal effort and it’s pretty tough to f*ck up. And I can get behind a dessert that doesn’t fail. I’ve failed A LOT in the kitchen when it comes to baking, but this recipe is pretty fail proof. And it tastes like magic. My husband asked if we could have this for every meal for the rest of our lives. Which is a pretty damn good compliment since he doesn’t care much about desserts.
But let’s move on from apples and apple horticulture. Let’s talk about some fitness because I’m pretty pumped for what’s on the horizon. I’m currently writing my first fitness program for you guys! After working out for 10+ years, figuring out what works and what doesn’t work, learning many many lessons along the way, I’ve finally decided to put together a fitness program for you guys! It’s going to be a 3-month program, it’s going to include minimal equipment so you can do these workouts at home if you want, and it will have a meal plan add-on to help you dial in your nutrition! I’m so excited to try something completely new and see what you guys think! I’m also planning to run a beta group soon to help test everything out and get me feedback before the program goes live! Eeeeeeek I’m so excited! And scared! And nervous!
Holy crap balls…did you guys know it’s October 1st? That means fashion bloggers will be flocking to pumpkin patches soon. Then Christmas tree farms. Then it will be New Years by next week. This whole getting older and time going by faster is quite a son of a b*tch. Remember when you were a kid and time crawled by? I swear that ages 5-18 took at least 46 years. And now ages 19-31 have gone by in a blink of an eye. Aging is a b*tch. Do you ever look in the mirror and say WTF! Just the other day I looked in the mirror and thought, when did my face get so old? Now my instagram feed is filled with babies at apple orchards and ads for hair loss. This is 30. And she’s a real son of a b*tch.
Excuse me, I need to heat up my apple crisp for breakfast. Things are emotional around here today.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5-6 1x
- 5 apples, peeled and cubed (I used honeycrispy – use whatever apple you like best)
- 1/4 cup maple syrup
- juice of 1/2 lemon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1 tablespoon tapioca flour
For the crisp toppings
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1/4 cup chopped pecans
- 1/4 cup chopped walnuts
- 3 tablespoons maple syrup
- 3 tablespoons ghee
- 1 teaspoon baking powder
- pinch of salt
caramel sauce, for garnish
- Preheat oven to 350 degrees F. Grease a pie dish.
- In a large bowl, mix together apples, maple syrup, lemon juice, vanilla extract, cinnamon, and tapioca flour.
- Then in a food processor, add all the ingredients for the toppings and pulse until broken down into a crumble texture that sticks together in a slight ball.
- Pour the apple mixture into the greased dish then use your fingers to place the crisp mixture evenly throughout the dish on top of the apples.
- Place in the oven to bake for 45 minutes.
- Serve with dairy-free ice cream and warm caramel sauce on top!
Use Up All Those Apples This Season:
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Oh, Hi! I’m Juli.
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