Ingredients

The following ingredients have 9 Servings
  • 5 medium apples, diced or sliced, peeling is optional (Braeburn, pink lady, honey crisp) 
  • 1 tsp. ground cinnamon
  • Pinch of ground nutmeg
  • ½ tsp. pure vanilla extract
  • 1½ Tbsp. almond flour
  • 1 Tbsp. maple syrup
  • ¼ cup water 
  • ¾ cup chopped pecans
  • ½ cup chopped walnuts
  • ⅓ cup shredded coconut flakes, unsweetened
  • ½ cup almond flour
  • ¼ cup coconut oil 
  • 3 Tbsp. maple syrup
  • 1 tsp. pure vanille extract
  • 2 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt

Instruction

  • Preheat oven to 350ºF. 
  • In a food processor (or blender), add the topping ingredients. When adding the coconut oil, break up into smaller chunks. Pulse just a few times or until ingredients resemble a course texture and stick together slightly. Set aside.
  • In a greased 9×9 inch baking dish, add the apple filling ingredients except for the water. Toss until apples are evenly coated. Stir in water. Add 1-2 additional tablespoons of water if apples seem dry.
  • Top the apples evenly with the crisp topping. 
  • Bake in the oven for 25 minutes uncovered. Cover with foil and bake for an additional 15-20 minutes or until apples are soft. Let set for 5-10 minutes before serving.
  • Serve warm. Top with whipped topping such as Coco Whip or ice cream if you wish! Garnish with chopped pecans and a dusting of cinnamon.