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:
- Apples
- Pork rinds
- Maple syrup
- Grass-fed ghee (or butter)
- Cinnamon
- Vanilla extract
- Nutmeg
- Sea salt (ASHLEYR for 15% off)
For topping (optional):
Equipment:
- Pie pan or similar baking dish
- Blender
- Vegetable peeler
- Mixing bowl
(for the full recipe, scroll to the bottom)
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:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Animal-Based Apple Crisp
Animal-Based Apple Crisp
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 (pre-ground)
- 1/3 cup grass-fed 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 you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
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.
What I used for this recipe:
Looking for some more easy sweet eats? Try one of these recipes:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
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Ashley Rothstein develops tasty, whole food, animal-based 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. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
Is it you want 5 oz ground pork rind or 5 oz pork rind then grind?
Author
5 oz pork rinds, pre-ground. That’s 2 2.5 oz EPIC bags (or 1 large 5 oz EPIC bag).
Absolutely delicious! Kid approved too, which is a huge plus! 🙂