Nut Butter Apple Crisp

This was week 24 for the CSA at Strites’ Orchard. I received apples, apple cider, broccoli, shallots, turnips, and peppers.20161101_134926
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

  • Servings: 8-10
  • Difficulty: easy
  • Print


  • 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


  1. Preheat oven to 350 and spray a baking dish with non-stick cooking spray.
  2. Toss the apples with the syrup, lemon juice, and cinnamon. Layer the apples in the baking dish.
  3. 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.


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