Paleo Apple-Berry Crisp + Whipped Maple Cream

Recently I was diagnosed with an autoimmune condition called Lichen Sclerosus, and in a desperate attempt to get it under control, I’ve been trying to eat a cleaner diet. I’m planning on doing the autoimmune protocol diet (AIP anyone?) in January after we do all our winter travels. Right now I’m getting in all my practice by trying ALL the paleo recipes at home.

The other night I got bored at 8pm. And really hungry. yay #breastfeedingproblems

Paleo Apple Berry Crisp anyone? Yum.

Instead of reaching for a quick filler like a piece of toast or something carb-loaded,
I decided to whip out a quick fruit dish that wasn’t loaded with sugar.

Enter the paleo crisp. It was inspired by a combo of homemade paleo granola and whatever fruit I had on hand.

If you ever need to make a quick, healthy, mostly allergen friendly dessert - this is the one for you. I made it for thanksgiving and EVERYONE LOVED IT. Even the toddlers.

Be the crowd pleaser at your next dinner event and make this dish! Leave me a comment below and let me know if you (and everyone else) enjoyed it!

Paleo Apple-Berry Crisp + Whipped Maple Cream

- 1 cup frozen or fresh berries (I like the organic costco frozen blueberries)
- 3 apples, cored and diced into bite size pieces
- 2 tsp cinnamon
- 1/8 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- pinch of ground black pepper
- pinch of salt
- 1 cup chopped pecans
- 1/2 cup shredded coconut
- 1/2 cup roasted pumpkin seeds (or pepitas)
- 1 TBSP honey
- 1 or 2 TBSP maple syrup
- optional - not officially paleo, but adding a tablespoon or so of butter to the topping helps it crisp up a lot.


Mix apples, berries, 1 tsp cinnamon, and 1 tbsp maple syrup. Pour into a glass baking dish. Mix all the other ingredients and layer on top of the apple berry mixture. Bake uncovered at 350F about 20 minutes, or until apples are soft.

Whipped Maple Cream
1 cup heavy whipping cream OR 1 cup of canned coconut cream (I like this one)
2 TBSP maple syrup
1/2 tsp cinnamon

Throw a large mixing bowl in the freezer for about 5 minutes. With a hand mixer, beat the cream, maple syrup, and cinnamon together until peaks form. Top your crisp with it!
NOTE - if using coconut cream, refrigerate the can for about an hour before whipping. This will really help it to thicken up and not be so watery.