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I’ve spent a lot of my life living in the desert. Austrialia, Texas and Arizona are few of my stomping grounds growing up and low and behold, my lovely rain soaked Portland has turned into a desert this summer.
It has been two weeks of unending 90+ degree weather. Part of me is in heaven because of the sunshine and part of me is in hell because we don’t have air conditioning.
It was seriously hard thinking of what to make and this recipe is part accident and part motherly invention. At first I was shooting for a paleo apple crisp recipe and . . . .
I cooked the apples WAY too long but after I had my first taste, I was like, why throw out something good because it just doesn’t look the part?
I ate this warm with vanilla ice cream and trust me, it was everything amazing.
- 1/3 cup coconut oil, or butter
- 1 tablespoon lemon juice
- 1/4 cup evaporated cane juice
- 1/2 teaspoon ground cinnamon power
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
- 6 medium granny smith apples, peeled cored and cut into 1" cubes
- In a small pot over medium heat, add the butter lemon juice, evoporated cane juice, cinnamon powder, vanilla extract and sea salt.
- Whisk together as the butter melts. When the butter is melted, remove from the stove top.
- Place the apples in your slow cooker and pour the mixture over the top. With a spoon mix the apple and sauce together until all the apples are coated.
- Cook on high for 4 hours.