The Bottom:
- 3 large honey crisp apples (about 3-4 cups chopped)
- 1 tbsp coconut oil
- 1 tsp lemon juice
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin spice
- 1 tsp vanilla extract
- 1 tbsp almond flour
- 1 tbsp maple syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
The Crisp (aka the best part):
- 1/2 cup gluten free oats
- 1/4 cup coconut sugar
- 1/4 cup unsweetened coconut flakes
- 1/4 cup almond meal
- 1 cup chopped nuts of choice (I used pecans)
- 1 tsp cinnamon
- 1 tsp coconut oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Mix the apples and other ingredients and spread in a pan (I like to use a thin pan for the perfect apple-to-crisp ratio). Mix the crisp ingredients and sprinkle evenly on top. Bake for 35 minutes at 350, until the top is golden brown. This was so good fresh out of the oven with some coconut ice cream… ENJOY!
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