Paleo & Vegan Apple Crisp
Ingredients
Filling
-
2
pounds
apples, cored and sliced
-
2
tablespoons
fresh orange juice
-
¼
cup
pure maple syrup
-
2
teaspoons
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
sea salt
Almond Flour Topping
-
1½
cups
blanched almond flour
-
2
tablespoons
melted coconut oil
-
1
tablespoon
pure maple syrup
-
¼
teaspoon
almond extract
-
⅛
teaspoon
sea salt
Buttery Pecan Topping
-
1½
cups
pecan pieces
-
½
cup
shredded unsweetened coconut
-
2
tablespoons
pure maple syrup
-
1
tablespoon
melted coconut oil
-
¼
teaspoon
salt
-
¼
teaspoon
almond extract
Instructions
- Preheat the oven to 350°F.
- Slice the apples and place them in a dutch oven with orange juice, maple syrup, cinnamon, ginger, and salt.
- Cook the mixture on medium-high heat until it boils, then cover and simmer for 8-10 minutes until the apples are tender.
- Prepare the almond flour topping by mixing all its ingredients in a bowl until crumbly.
- Sprinkle the topping over the apples and bake for 20 minutes.
- For the buttery pecan topping, blend pecans and coconut in a food processor, then mix in the remaining ingredients.
- Sprinkle the pecan topping over the apples and bake as directed.
- Allow to cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
326
Total fat
19g
Total carbohydrates
39g
Total protein
6g
Sodium
149mg
Cholesterol
0mg
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