Apple Crisp
Filling:
- 6 medium apples, peeled, cored, and diced (mix sweet & tart)
- 1 teaspoon cinnamon
- 2 tablespoons honey
- 1 teaspoon lemon juice
Topping:
- 1/2 cup almond flour
- 1/2 cup gluten-free whole oats
- 1/4 teaspoon salt
- 1/2 to 1 teaspoon pumpkin pie spice
- 1/4 cup pecans, chopped
- 1/4 cup coconut palm sugar
- 3 tablespoons coconut oil
Preheat oven to 375 F
In bowl, mix chopped apples, 1 teaspoon cinnamon, 2 tablespoons honey, and lemon juice. Stir until apples are coated.
In another bowl, whisk together the almond flour (I just ground raw almonds in food processor to make into flour), oats, salt, pumpkin pie spice, and pecans, coconut palm sugar and coconut oil until crumbles.
Place the apples into a baking dish rubbed with a little coconut oil. Top apples with the crumble mixture.
Bake for 30 – 35 minutes or when the top is a little brown. Let sit and cool for 5 to 10 minutes. It will be very hot.
*you could also bake in individual little ramekin dishes for separate portions.
Caramel Apple Nachos:
For The Caramel:
- 5 dates (with pits removed)
- 1/3 cup and 1 1/2 Tbsp water
- 3/4 tsp vanilla
Blend dates in food processor then slowly add water and vanilla and blend until smooth
For The Chocolate:
- 1/4 cup coconut oil
- 1/4 cup honey
- 1/4 cup coco powder
Pour all ingredients in a pot and stir on low heat until everything is mixed together.
**This makes a lot of chocolate. You can dip fruit in it, blend it with nut butter, or put in the freezer for later**
Core and slice apples (I used 2) and drizzle the caramel and chocolate on the apples, then sprinkle shredded coconut and raw pecans on top.
I hope you enjoy these delicious apple treats! Happy Halloween everyone!