This was week 24 for the CSA at Strites’ Orchard. I received apples, apple cider, broccoli, shallots, turnips, and peppers.
Apples are one thing Strites’ does best. They grow many different varieties from July to November. If you are looking for a good apple, visit Strites’.
Because I keep receiving apples in my CSA, I decided to make another variety of apple crisp. Please check out the recipe for my first clean eating Apple Crisp.
The apple crisp below uses a paleo nut butter from Blindspot Nut Butters. If you are not local, you can still visit them and order online!
My co-workers give this recipe full approval. One co-worker even recommended drizzling maple syrup on top of the crisp and I fully support this. Serve it warm with some vanilla ice cream and enjoy!
Nut Butter Apple Crisp
- 3 large Rome apples, sliced
- 2-3 Tbsp maple syrup
- 1 Tbsp lemon juice
- 1 Tbsp cinnamon
- 1 cup Daisy flour
- ¾ cup oats
- 3-4 Tbsp coconut oil, melted
- 3 Tbsp maple syrup
- ½ cup Squirrelly Tail Nut Butter
- Preheat oven to 350 and spray a baking dish with non-stick cooking spray.
- Toss the apples with the syrup, lemon juice, and cinnamon. Layer the apples in the baking dish.
- Whisk the flour and oats. Stir in the coconut oil, maple syrup, and nut butter. Crumble on top of the apples and bake 35-40 minutes.