Slow Cooker Apple Pecan Crisp

Submitted by: Annie Mello

Servings: 10

Ingredients: 6medium-size crisp tart apples (Granny Smith or Braeburn), peeled if desired, cut into 1/2-inch-thick slices (about 6 cups)

1teaspoon ground cinnamon

1/2cup shredded coconut

1/3cup packed palm sugar

1/4cup almond flour

1/2cup cold grass-fed butter, cut into small pieces

1/2cup chopped pecans

1/2 cup of raw honey

Instructions:
1
Spray 3- to 4-quart slow cooker with cooking spray. In large bowl, mix apples and cinnamon to coat. Place in slow cooker.
2
In medium bowl, mix coconut, sugar, flour and butter with blender or fork until crumbly. Stir in pecans and honey. Sprinkle crumb mixture evenly over apples.
3
Cover; cook on Low heat setting 4 to 6 hours. Serve apple crisp with paleo ice cream

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.