Ingredients

The following ingredients have 7 Servings
  • 2 pounds apples (, cored and sliced)
  • 2 tablespoons fresh orange juice
  • 1/4 cup pure maple syrup
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1 1/2 cups blanched almond flour
  • 2 tablespoons melted coconut oil
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon sea salt
  • 1 1/2 cups pecan pieces
  • 1/2 cup shredded unsweetened coconut
  • 2 tablespoons pure maple syrup
  • 1 tablespoon melted coconut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon almond extract

Instruction

  • Preheat the oven to 350F. Slice the apples into thin slices (about 1/8-inch thick) and place them in a 3 1/2-quart dutch oven. Add in the orange juice, maple syrup, cinnamon, ginger, and salt and stir to coat the apples well. Place the pot on the stove over medium-high heat to bring the liquid to a boil. (You'll need to listen for the boiling, as the liquid won't cover the apples.) Once the liquid is bubbling, cover the pot and lower the heat so the apples can simmer for about 8-10 minutes, until they are fork-tender.
  • While the apples are cooking, prepare the topping. To prepare the almond flour topping, combine all of the ingredients in a large mixing bowl and use a whisk to combine them evenly into a crumbly texture. When the apples are tender, sprinkle the topping over the top and place the pot in the oven to bake for 20 minutes at 350F. The topping won't completely brown, but it should feel dry to the touch.
  • To prepare the Buttery Pecan Topping, place the pecans and coconut in a small food processor and process until crumbly. Add in the coconut oil, maple syrup, salt and almond extract and process again to combine. Sprinkle the topping over the apples and bake as directed above, or try the alternate baking method in the notes below.
  • After removing the crisp from the oven, allow it to cool for 10 minutes then serve warm with a scoop of ice cream or coconut whipped cream on top.