Ingredients

The following ingredients have 4 Servings
  • 2 ripe, crisp apples* (1 tart, 1 sweet), peeled, cored, and thinly sliced lengthwise
  • 2 Tbsp lemon juice
  • 2 tsp water
  • 2-3 Tbsp coconut sugar ((depending on sweetness of apples))
  • 1/2 tsp cinnamon
  • 2 tsp arrowroot or cornstarch
  • 2/3 cup rolled oats
  • 1/3 cup almond flour ((or almond meal))
  • 3 Tbsp coconut sugar
  • 1/3 cup chopped raw pecans
  • 1 dash sea salt
  • 1/2 tsp ground cinnamon
  • 1/3 cup coconut oil

Instruction

  • Preheat oven to 350 degrees F (176 C) and set out an 8” x 8” baking pan (or something similar).
  • To a medium mixing bowl, add sliced apples and top with remaining filling ingredients. Toss to combine. Transfer apple mixture to the baking pan and pour any remaining liquid over the apples.
  • Wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of sugar. Sprinkle over apples in an even layer.
  • Bake for 45-55 minutes (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is a deep golden brown.
  • Let rest 5 minutes before serving. This crisp is delicious as is, but is elevated with coconut whipped cream or a big scoop of almond or peanut butter for added protein!
  • Leftovers keep covered in the refrigerator up to 3 days or in the freezer up to 1 month. Reheat in the microwave or in a 350 degree F (176C) oven until warmed through.