Paleo Maple Pecan Apple Crisp

• Vegetarian

• Produce

  • 1/4 tsp Ginger
  • 1/4 tsp Ginger, ground
  • 5 Pink lady or granny smith apples, med

• Condiments

  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 3/4 cup Almond meal or flour
  • 1 tsp Cinnamon
  • 2 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg
  • 1/2 tsp Nutmeg, ground
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/2 cup Coconut flakes, Unsweetened
  • 1 cup Pecans, raw

• Dairy

  • 1/3 cup Coconut oil or pastured butter

Found on paleorunningmomma.com

Description

Ingredients

• 5-6 med pink lady or granny smith apples, peeled, cored, and sliced to about ¼ inch thickness
• 1-2 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ⅓ cup coconut oil or pastured butter, softened
• 1 cup raw pecans
• ¾ cup almond meal or flour
• 2 tbsp pure maple syrup
• ½ cup unsweetened coconut flakes
• 1 tsp pure vanilla extract
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground allspice

Directions

• Preheat the oven to 375 degrees
• In a large bowl, toss the sliced apples with the spices, then put the apples in a 9 or 10 inch pie dish or baking dish and set aside.
• For the crisp topping, put all the ingredients in a food processor and process or pulse until the pecans are finely ground and a paste is created.
• Spread the topping all over the apples to fully cover (or as fully as possible) and bake in the preheated oven for 50 minutes - 1 hour or until the apples are bubbly and the topping is brown and crisp.
• Let sit for at least 30 minutes to cool down before serving warm.
• There will be no leftovers, I can assure you of that! If youre lucky enough to have some left you can store leftovers in the fridge for up to 3 days and reheat before serving.
• Enjoy!