I hope you're enjoying this special time of year, as we wrap up 2018 and reflect on its challenges, lessons and gifts. Many of us are getting ready to take some nourishing time to pause, rest, celebrate the holidays and spend time with loved ones.
Today I want to share a delicious dessert with you that you can bring to holiday parties, enjoy with your friends and family, or simply by yourself for a delightful treat: my AIP Tigernut Fruit Crisp.
This crisp can stand on its own but of course, it pairs perfectly with some coconut cream or ice cream.
Here are my 3 favorite things about this recipe:
Tigernut and green banana flour in the crust provides some gut health promoting resistant starch as well as a deliciously unique flavor and texture.
You can play with using any combination of fruit you have on hand, including leftover or frozen fruit. I’ve even had success using rehydrated dried fruit like dried prunes, figs, or raisins. All are welcome to the mix. =)
I’ve never had anyone not like this crisp, it’s definitely a crowd pleaser and not only for those on AIP or who have food restrictions, but anyone who just likes a superb crisp or crumble.
AIP tigernut Fruit Crisp
5 cups sliced fruit (apple, cranberry, peaches, pear, berries, persimmon, guava, plums, etc.)
½ cup apple juice
2½ Tbsp arrowroot starch
2 tsp honey or other sweetener (optional)
1 cup tigernut flour
¼ cup arrowroot starch
¼ cup green banana flour
¼ cup cold water or apple juice
½ cup lard, coconut oil, or other saturated fat
¼ tsp salt
1 tsp cinnamon
2 pinches mace
½ tsp ground ginger
1) Preheat oven to 350 degrees F. Pour the ½ cup apple juice over fruit. Coat fruit with 2½ T arrowroot; add separate sweetener if needed. Place into an 8x8 pan and bake for about 10-15 minutes to let the fruit start breaking down.
2) While fruit is baking, combine tigernut flour, arrowroot, banana flour, salt, and spices into a medium sized bowl. Then cut the coconut oil into this mixture, with a fork or hands, until it starts looking mealy.
3) At this point, drizzle the ¼ cup cold water or juice into the mixture. Gently squish to achieve a thick and chunky paste. Put it into the freezer to be chilled.
4) After the fruit has softened and begins to thicken from the arrowroot cooking, take the pan out of the oven. Let it cool. (You can put it into the refrigerator to quicken this process.)
5) When the fruit has cooled down, take the chilled crust and flatten into pieces; laying each piece evenly on top until the fruit is covered.
6) Bake for about 25 minutes at 350 degrees F or until crust is golden brown.