Crisp in the air. Apple crisp in the oven. It's just how my mind works.
I have a love affair with apple crisps, probably because it is my dad's favorite dessert. Growing up, whenever mom went out of town, he always snuck an apple crisp at dinner, and thankfully he let us share. Always extra ice cream.
Crispy cinnamon crumble.
Sweet, tart apples.
Coconut ice cream to top.
I must say, he would be proud of this one.
I n g r e d i e n t s
Crumble
1 cup walnuts
1 cup pecans
1 cup coconut shreds
1/2 cup almond flour
1/2 tsp cinnamon
1/2 tsp vanilla extract
3-4 tbsp maple syrup ( I ended up using 4)
pinch sea salt
Filling
8 cups chopped apples ( about 5-6 medium apples, I like to use a mix)
1.5 tsp cinnamon
1/2 tsp vanilla extract
1.5 tbsp lemon juice
3 tbsp water
3 tbsp arrowroot starch
2 tbsp coconut sugar
pinch nutmeg
pinch ground ginger
D i r e c t i o n s
Preheat oven to 350F & grease a 9X13 baking dish with coconut oil or ghee.
In a large bowl mix all your "filling" ingredients and stir until well combined.
Add your nuts & coconut chips to a blender. Pulse a few times ( do not over pulse, you want a larger crumble.) Add to a mixing bowl. Add in all other ingredients. With the back of a fork work all ingredients in, until a crumble is formed.
Add your apples to the baking pan, spreading into a even layer. Next add your crumble on top.
Cook for about 45-55 minutes, or until the crumble is crispy and golden brown, and apple mixture is bubbling. Mine was just at 50!
Allow to cool for 15 minutes before serving!
