Servings: 9 servings 1x
Ingredients
For the Apple filling:
- 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
For the topping:
- 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
Instructions
- 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.
Nutrition Information
- Serving Size: 1/9th of recipe
- Calories: 250
- Fat: 18 g
- Sodium: 80 mg
- Carbohydrate: 22 g
- (Fiber: 4 g
- Sugar: 15 g)
- Protein: 2 g