• 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.