Paleo Apple Crisp with Coconut Milk Whipped Cream

serves 5

Apple filling:

5 Apples (Pears work well too)

1 cup fresh or frozen blueberries

2 Tbs Honey (optional)

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground ginger

Crisp Topping:

1 1/2 cups almond meal/flour

1/2 c coconut flakes

2 Tbs honey
1 tsp cinnamon
1/4 cup melted coconut oil

Whipped Topping:

1 can chilled coconut milk

Directions:

Pre-heat oven to 350F

peel and slice apples (or pears) and toss with blueberries in a 1 qrt oven save dish

drizzle 2T honey across the fruit and sprinkle with cinnamon, nutmeg and ginger

in a separate bowl mix together almond flour, coconut flakes and cinnamon, then add in coconut oil and honey and mix well. Top fruit with crisp mixture. Cover with foil and bake for 30min, uncover and bake an additional 30min until fruit mixture is gooey and bubbling around the edges

While crisp is baking take scoop cream out of the chilled coconut milk. leave the coconut water in the can (you can drink this later, but we will not be using this in the recipe). whip the coconut cream with a whisk or an electric beater until stiff. You may sweeten the whipped cream with a little honey if you wish (and whip again) but I don't think it needs any sweetener. Top each serving with a dollop of whipped cream and a sprinkle of Cinnamon and enjoy!