Maple Pecan Apple Crisp
Author: Lauren Bolanos
Prep time:
Cook time:
Total time:
Serves: 8
- 5 peeled apples
- 1 tbsp fresh lemon juice (half lemon)
- ½ tsp vietnamese (saigon) cinnamon
- ½ tsp arrowroot powder
- 1 cup of chopped pecans
- ¼ cup palm oil
- ¼ cup maple syrup
- 1½ cup of almond flour
- 1 tbsp vanilla extract
- ½ tsp vietnamese (saigon) cinnamon
- ¼ tsp ground nutmeg
- ½ tsp sea salt
- Preheat over to 350 degrees.
- Peel and chop apples, and add them to a large mixing bowl.
- Squeeze lemon juice over apples, and mix until coated evenly.
- Sprinkle cinnamon and arrowroot powder over apples until coated evenly.
- Add apple mixture to a baking dish.
- In the food processor, chop pecans roughly, then transfer chopped pecans to the now empty large mixing bowl.
- Add almond flour, cinnamon, nutmeg, and sea salt to the food processor and pulse until distributed evenly.
- Add palm oil, maple syrup, and vanilla extract to the food processor and blend until smooth.
- Add mixture from food processor to mixing bowl with chopped pecans and mix all ingredients together.
- Smooth and pat topping mix over apples, cover baking dish with aluminum foil and bake for 45 minutes.
- Remove aluminum foil, to brown top and bake 10-15 minutes until topping is a desired golden brown.
- Let it cool for 20-30 minutes, before serving.
Recipe by Healing and Eating at https://www.healingandeating.com/2016/10/maple-pecan-apple-crisp.html
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