I don’t know if it’s obvious, but I love Fall. This is my favorite time of year. I love the weather, the beautiful New England colors, the harvest, corn mazes, Halloween, Thanksgiving – all of it! Oh, I just love it!

The last time I was home, I got to go to my favorite pick-your-own orchard, Bolton Spring Farm. I picked a bushel of apples because the keep in the fridge for forever. Appley treats are on there way!!

In deference to my No Sugar until November rule, I decided to try my hand at a paleo apple crisp.

Nut Your Average Apple Crisp
3 large apples, peeled, cored, and sliced
2 tablespoons cinnamon plus a few shakes
1 cup slivered almonds
1 cup pecans, slightly crushed
1 teaspoon vanilla
1 teaspoon ghee
1 egg white, lightly beaten with 1 tablespoon of water
Drizzle of lemon juice

Preheat your oven to 350 degrees Fahrenheit.

In a small mixing bowl, toss in the nuts. Pour the egg mixture over the nuts and follow that with the vanilla. Mix with a fork to get a good coating of the liquid on the nuts. Next, add the cinnamon. Set this aside for a moment.

In a casserole dish (I used 2 soufflé dishes because they’re pretty), layer you apple slices, shaking cinnamon lightly on each layer. Then, layer the nut mixture on top. Squeeze a lemon wedge over the dish, liberally drizzling the nut mixture. This will help to soften the apples while it cooks, and will bring a slight tang to create a nice layer of flavoring.

Bake for forty minutes, them remove from the oven and allow to cool before eating.

Yes, I served it in a martini glass. Just because I’m not drinking until Thanksgiving, doesn’t mean I can’t use my pretty glassware!

Enjoy!