For the Filling:
- 5 medium apples, cored and diced (about 2 lbs)*
- 1 tablespoon + 1 teaspoon arrowroot starch (arrowroot powder)
- 3 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
For the Peanut Butter Crumble:
- ½ cup natural peanut butter
- ¼ cup pure maple syrup
- 1½ cups old-fashioned rolled oats
- ¼ cup almond flour
- ¼ cup chopped dry roasted peanuts
- ½ teaspoon sea salt
- ¼ cup solid coconut oil, not melted
- Preheat the oven to 350ºF.
- In a medium bowl, toss the apples with the arrowroot starch. Add the 3 tablespoons maple syrup and cinnamon; toss to coat. Spread apple mixture evenly in an 8×8-inch or 9×9-inch baking dish.
- In the same bowl, combine the peanut butter and ¼ cup maple syrup. Add the rolled oats, almond flour, chopped peanuts, and salt; use a fork or spatula to mix it together. (Note: This mixture will be sticky but not overly wet.) Mix in the solid (not melted) coconut oil.
- Gently spoon and press the crumble mixture evenly over the apple mixture in the baking dish. Bake in the oven for 25 minutes. After 25 minutes, tent the apple crisp loosely with foil to protect the topping from burning. Return to the oven and bake 30 minutes more. Remove foil and allow to cool for 5 minutes before serving.
* we recommend Honeycrisp apples
Store leftovers in a covered container at room temperature or the fridge for up to 3 days. Serve warm or at room temperature. To warm the pre-baked crisp, reheat it in a 350-degree oven for 10 minutes, covered loosely with foil to prevent the topping from getting too brown.
- Serving Size: 1/10th of recipe
- Calories: 305
- Fat: 15 g
- (Sat Fat: 6 g)
- Sodium: 168 mg
- Carbohydrate: 30 g
- (Fiber: 5 g
- Sugar: 18 g)
- Protein: 6 g
- Cholesterol: 0 mg