Take control of desert! Nothing easier or tastier then a fresh apple crisp. Walnuts, pecans, coconut, and cinnamon make a perfect crust for this fall favorite. Whip this up after your trip to the orchard this fall (or any time of year for that matter!)…
For the apples
-2 medium or 3 small apples, diced
-1 tablespoon maple syrup
-1 tablespoon coconut oil
For the crust
-1/4 cup coconut flakes
-¼ cup crushed pecans
-1/4 cup crushed walnuts
-2 tablespoons coconut oil
-1 tablespoon maple syrup*
-1/2 tablespoon of coconut sugar
-1 teaspoon cinnamon
-¼ teaspoon salt
Directions
-Preheat the oven to 375 F. Lightly grease a small glass casserole dish or two ramekins.
-Add the coconut flakes, pecans, walnuts, maple syrup, coconut sugar, cinnamon and salt to a bowl and whisk until combined. Add the coconut oil and use your fingers or a fork to work it in until coarse crumbs form and the mixture holds together when pressed.
-Combine apples, coconut oil (liquid) and maple syrup in a bowl, tossing to coat completely. Place in the prepared dish or ramekins. Top with the crumble topping.
-Bake for 40 minutes or until the top is lightly golden brown and the apples have cooked down. Tent with foil to prevent the topping from oven browning if necessary. Serve immediately and enjoy!
