Paleo Apple Crisp (vegan, grain-free, gluten-free, dairy-free)

Delicious as is but best when served with Paleo Vegan Vanilla Sauce!

Prep Time: 20 min Cook Time: 50 min Ready in: 1:10 h Yield: 6-10 servings

Ingredients

For the filling:

• 1/4 cup (60ml) pure maple syrup ( I used 2 Tbsp)

• 1 tablespoon real lemon juice

• 1 tablespoon arrowroot powder

• 1 teaspoon ground cinnamon (Ceylon is preferred but any will work)

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon sea salt

• 5 1/2 cups chopped and peeled apples (this was about 5 small to medium apples, 774 grams with the core and 630 grams of apples, post coring) (I used 632 g of chopped, unpeeled Gala apples)

For the topping:

• 3/4 cup (75 grams) blanched almond flour

• 1 tablespoons (8 grams) coconut flour

• 2 1/4 teaspoons ground cinnamon

• 3 tablespoons (42 grams) refined coconut oil, room temperature (not melted)

• 3 tablespoons maple syrup

• slightly less than 1/4 teaspoon salt

• 1 cup (110 grams) chopped pecans or walnuts (about 1/4" in size) (I used 1/2 c pecan flour and 1/2 c walnut flour)

To serve:

• Paleo Vegan Vanilla Sauce

Directions

1. Preheat the oven to 350°F (175°C) and get out an 8"x8" (20cmx20cm) pan.

2. Mix the maple syrup, lemon juice, arrowroot powder, cinnamon, nutmeg, and salt together in a large bowl.

3. Peel the apples, if desired, and core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased pan.

4. In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

5. Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture. (I used pecan and walnut nut flours so skipped this step)

6. Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

7. Bake for about 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early. (I baked for 50 minutes, covered with foil and baked another 15 minutes).

8. Let cool for 10 minutes and serve. If not serving immediately, once cool, loosely cover with a piece of plastic wrap (so the topping doesn't go soft). If storing overnight, properly cover the crisp with plastic wrap. Do note that the topping gets soft on the second day.

9. Served topped with Paleo Vegan Vanilla Sauce.

Adapted from texanerin.com