Animal-Based Apple Crisp

Prep time: 30 min      Cook time: 45 min      Rest time: 15 mins     Total time*: 1 hr 30 mins

*Not including the raw milk ice cream.

Makes: 1 pie pan (9.5 x 9.5)

This animal-based apple crisp has a base of soft-peeled apples flavored with maple syrup, cinnamon, vanilla, and nutmeg + is topped with a sweet pork rind crisp.

What you need to make an Animal-Based Apple Crisp

Ingredients:

For the apple crisp:

For topping (optional):

Equipment:

Substitutions

You can substitute raw honey (ASHLEYR for 10% off) for the maple syrup, but it will have less of a maple flavor.

Butter or tallow will work in place of ghee, although I recommend using butter or ghee.

Pork cracklings will work in place of pork rinds. I, unfortunately, don’t have a pork-free substitution for the pork rinds.

How to make an Animal-Based Apple Crisp

If a visual will help, watch the Instagram Reel for this recipe.

If using, make raw milk ice cream.

Follow this recipe. I highly recommend using date syrup!

Make the pork rind powder.

Place the pork rinds in your blender and blend until a fine powder forms.

Set the pork rind powder aside.

Make the apple base.

Preheat your oven to 350 degrees.

Using your vegetable peeler, peel the apples. Chop the peeled apples into fine slices. See this Instagram Reel for a visual.

Add the apple slices, maple syrup, cinnamon, nutmeg, vanilla, and 1 tbsp of pork rind powder to your mixing bowl. Mix until the apple slices are well coated.

Add the coated apple slices to your pie pan. Flatten them out to form an even layer. See this Instagram Reel for a visual.

Make the crisp.

Scoop the ghee (or butter) into a glass container (or whatever you’re using to melt it) on the stovetop. Melt the ghee (or butter) until it is liquid.

Place the melted ghee (or butter), sea salt (ASHLEYR for 15% off), vanilla extract, cinnamon, nutmeg, pork rind powder, and maple syrup into your mixing bowl and mix until smooth.

Break the crisp mixture into pieces and add it to the top of the apple base. See this Instagram Reel for a visual.

Bake your apple crisp.

Bake the apple crisp on a low rack in your oven at 350 degrees for 40-45 minutes. The crisp should brown. If it starts to blacken, take it out of the oven or place it on a lower rack.

Serve and enjoy!

Serve the apple crisp and top with raw milk ice cream, if preferred.

Note: This dish is best served fresh or within about a day of making it, but if there are leftovers, they are best stored in an open container. An airtight, closed container will moisten the crisp and make it soggy. I stored our leftovers in the fridge in an open Tupperware container.

Tips to make the best Animal-Based Apple Crisp

  • Bake on a low rack in the oven for best results.
  • This dish is best served fresh or within about a day of making it, but if there are leftovers, they are best stored in an open container. An airtight, closed container will moisten the crisp and make it soggy. I stored our leftovers in the fridge in an open Tupperware container.

A few of my other favorite sweet eats:

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Animal-Based Apple Crisp

Animal-Based Apple Crisp

This animal-based apple crisp has a base of soft-peeled apples flavored with maple syrup, cinnamon, vanilla, and nutmeg + is topped with a sweet pork rind crisp.
Prep Time30 mins
Cook Time45 mins
Resting Time15 mins
Total Time1 hr 30 mins
Food Type: Dessert, Side Dish, Snack
Cuisine: American
Diet Preference: AIP, Baked Goods, Dairy-Free, Desserts, Egg-Free, Gluten-Free, Nightshade-Free, Nut-Free, Paleo, Pastry, Side Dish, Snack
Servings: 1 9.5x9.5 pie pan
Author: Ashley Rothstein

Equipment

  • Pie pan or similar baking dish
  • Blender
  • Vegetable peeler

Ingredients

For the apple base:

  • 7 apples
  • 1 tbsp pork rind powder
  • 3 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tsp vanilla extract

For the crisp:

  • 5 oz pork rinds
  • 1/3 cup ghee
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp sea salt (ASHLEYR for 15% off)

For topping (optional):

Instructions

If a visual will help, watch the Instagram Reel for this recipe.

    If using, make raw milk ice cream.

    • Follow this recipe. I highly recommend using date syrup!

    Make the pork rind powder.

    • Place the pork rinds in your blender and blend until a fine powder forms.
    • Set the pork rind powder aside.

    Make the apple base.

    • Preheat your oven to 350 degrees.
    • Using your vegetable peeler, peel the apples. Chop the peeled apples into fine slices. See this Instagram Reel for a visual.
    • Add the apple slices, maple syrup, cinnamon, nutmeg, vanilla, and 1 tbsp of pork rind powder to your mixing bowl. Mix until the apple slices are well coated.
    • Add the coated apple slices to your pie pan. Flatten them out to form an even layer. See this Instagram Reel for a visual.

    Make the crisp.

    • Scoop the ghee (or butter) into a glass container (or whatever you're using to melt it) on the stovetop. Melt the ghee (or butter) until it is liquid.
    • Place the melted ghee (or butter), sea salt (ASHLEYR for 15% off), vanilla extractcinnamon, nutmeg, pork rind powder, and maple syrup into your mixing bowl and mix until smooth.
    • Break the crisp mixture into pieces and add it to the top of the apple base. See this Instagram Reel for a visual.

    Bake your apple crisp.

    • Bake the apple crisp on a low rack in your oven at 350 degrees for 40-45 minutes. The crisp should brown. If it starts to blacken, take it out of the oven or place it on a lower rack.

    Serve and enjoy!

    • Serve the apple crisp and top with raw milk ice cream, if preferred.
    • Note: This dish is best served fresh or within about a day of making it, but if there are leftovers, they are best stored in an open container. An airtight, closed container will moisten the crisp and make it soggy. I stored our leftovers in the fridge in an open Tupperware container.

    What I used for this recipe:

    Looking for some more easy sweet eats? Try one of these recipes:

    Strawberry Truffles

    Crunch Bars [with Beef]

    Jumbo Chocolate Cups with Salted Chunky Date Filling

    Flourless Lemon Blueberry Muffins

    Spongey Cake Bars

    Maple Bacon Doughnuts

    Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

     

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    Ashley Rothstein
    Ashley Rothstein

    Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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