APPLE CRISP

Here are the top 15 apples produced in the US:

• Braeburn - An excellent multipurpose apple that balances sweet and tart and is tasty to eat raw while it holds up well in baking.
• Cortland - A squat, soft apple, similar to a McIntosh, but firmer and sweeter and able to be used in cooking.
• Empire - A cross between McIntosh and Red Delicious, the empire is a crisp, sweet variety with multiple uses that stores well.
• Fuji - Our boys’ favorite! Fuji are sweet and crisp and are best known for keeping for up to a whole year with refrigeration.
• Gala - Gala apples are small, soft and great for lunch boxes. They also make an excellent sauce.
• Ginger Gold - Ginger Gold are a Virginia native, so we often see them around here. Tart, crisp and good for eating, they’re also known to produce early in the season.
• Golden Delicious - Known for it’s distinctive yellow color and sweet taste, Goldens also have a thin skin, making them great for eating.
• Granny Smith - So tart, it’s almost sour! While some people enjoy the taste, Granny Smith is most commonly used in cooked apple recipes.
• Honeycrisp - Sweet-tart and crisp, Honeycrisp is a great apple for eating, and known to be extremely juicy.
• Idared - Idareds are very mild in flavor and not considered great for eating, but because they sweeten when heated are perhaps the best cooking apple.
• Jonagold - Jonagolds are sweet-tart multi-purpose apples that are a cross of the Golden and the Jonathan varieties.
• Jonathan - A tart cooking apple that we have used as a base for our applesauce.
• McIntosh - Small, sweet and soft apple that’s great for eating or in sauces, but dissolves in baking.
• Red Delicious - The most popular variety of apple known for its dark red color and sweet flavor.
• Rome - Rome apples are sweet and juicy and excellent for use in cooking.

Best Apple Crisp Recipe

5  Apples (I usually use fuji or braeburn)

1/2 cup coconut oil, melted (I get Nutiva brand from my local Costco. If that won't work for you, you can also find coconut oil here)

1 cup chopped nuts (walnuts or pecans)

1 cup coconut flour, sifted

1 cup unsweetened shredded coconut

4 large eggs

3 Tablespoons honey or maple syrup (or more to taste, perhaps mix the topping without the eggs, sweeten to taste, and add the eggs last and mix well) 

3/4 teaspoon salt

2 Tablespoon cinnamon

1. Preheat oven to 350 F. Peel, core and slice apples. I used an apple peeler corer slicer, to get the slices thin and even (which is key for having evenly baked apple slices).  Once you have peeled, cored and sliced each apple, you will have one long spiral of apple in the shape of a sphere. Cut each apple spiral in half with a utility knife to create lots of little wedges. Place apples in an 11 inch stoneware deep dish baker.
2. Warm coconut oil in a pan, if not already melted. Chop nuts, if using them. I like to use my food chopper to chop nuts quickly. Add nuts, coconut oil, coconut flour, flaked coconut, honey, salt & cinnamon into a large bowl. Mix well, and taste if desired. Adjust honey to taste. Then add eggs, and mix till it all gets crumbly. Sprinkle mixture evenly over apples. Be sure to cover apples completely, to seal in the juices and keep the apple slices moist!!! 
3. Bake 35-45 minutes or till apples are tender and crumbs are golden brown. Serve warm, with optional whipped coconut cream.

from Paleo Parents:

APPLE CRISP

Ingredients

• 6 medium apples (mix of varieties preferred), peeled, cored and sectioned
• 3/4 C butter, ghee, or palm shortening (softened to room temperature)
• 1 1/2 C blanched almond flour
• 1 1/2 C sliced almonds
• 3/4 C  maple syrup or honey
• 2 tsp ground cinnamon (I add more)
• 1 tsp ground allspice
• 1/4 tsp salt

Instructions

1. Preheat oven to 350 degrees.
2. Lay apple slices in layers in the bottom of a greased 11" by 7" baking dish.
3. In a small mixing bowl, mix remaining ingredients with hands until well combined.
4. Crumble mixture over top of the apple slices.
5. Bake for 35 minutes at 350 degrees, then increase to 400 degrees for 5 minutes.