Friday, November 29, 2013

Holiday Crisp

Tis the season!

Merry Christmas! Happy Holidays! And all that stuff! When has Christmas begun? I'd say when Christmas plaid makes its first appearance. I love Christmas, and now that Thanksgiving is over I can dive headfirst into ornaments and twinkle lights!

Now, you all know that I try to stay away from desserts, so I'm going against my own rules by posting two desserts in a row, but it is the holidays after all, right?! Also, as a Paleolithic eater, if I'm going to have a dessert it's a great idea to make it heavy on the fruit. Why? Because fruit is going to offer you a lot of micronutrients you won't get from desserts that use mostly nut flour and maple. While we should stay away from desserts as much as possible, let's at least make the ones we do eat worthwhile!

Spicy sweet fruit crisps just scream Christmas to me, especially when citrus and cranberries are involved. Who doesn't love the smell of oranges and cloves during the holidays? This is a quick, simple dessert loaded with holiday flavor that is sure to please your family & guests. It pairs great with coconut ice cream or whipped coconut cream and your favorite Holiday movie!

Holiday Crisp (for a deep dish pie pan)

Preheat oven to 375*

For the filling...

Colorful fruit makes every holiday table beautiful!


2 Granny Smith apples sliced
1 Large pear chopped (2 small)
1.5 cups fresh cranberries
Zest 1 orange
Juice 1 orange
1 cup coconut sugar
1 Tbs cinnamon
1 tsp ground cloves
1 tsp ground ginger
3 Tbs ghee or grassfed butter (I use OMghee's brand)


Put all the ingredients except ghee into a mixing bowl and mix well. Add ghee in 1/2 Tbs bits. You want the ghee to be evenly distributed throughout the fruit. Place fruit mixture into a deep dish pie pan (or casserole dish).

Place the fruit in the oven to cook for 10 minutes before adding the topping.

For the topping...

Fresh out of the oven!


1/2 cup ghee or grassfed butter cold (place ghee or butter in fridge to harden)
1 cup coconut sugar
1/2 cup + 2 Tbs coconut flour
1/2 cup + 2 Tbs almond flour


Place all ingredients except ghee in a bowl. Add the ghee in small spoonfuls. Using your fingers, blend all ingredients well until a crumble forms. After the fruit has cooked alone for 10 minutes, remove from the oven and crumble the topping over the fruit.

Return crisp to the oven to cook for another 20 minutes for a total of 30 minutes cook time. Remove and allow to cool a bit before serving. Top with whipped coconut cream or coconut ice cream & ENJOY!

1 comment:

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