I love apples and especially apple crisp. This recipe is amazing and hubby approved!! I also love adding vanilla coconut ice cream on top for a desert so does my husband!! This recipe is amazing and must try!!! Especially when you are having guest or other wise you have a ton left over!!
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
5 pounds McIntosh or any apple you prefer
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
2 teaspoons ground cinnamon
For the topping:
¾ c almond flour
¾ c coconut flour
1/2 cup coconut sugar
1/2 teaspoon sea salt
¾ c organic coconut flakes
1/2 pound cold pasture-raised butter, diced
Directions: Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish. Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, and spices. Pour into the dish.
To make the topping, combine the flour, coconut sugar, salt, coconut flakes, mix thoroughly. Add in the cold pasture-raised butter in the bowl with the dry ingredients. Using a pastry cutter, mash and cut the butter into the dry ingredients for several minutes, until you have pieces the size of peas. Scatter the topping evenly over the apples.
Optional healthy/tasty addition: Add some pecan pieces mixed into the topping.
Place the crisp on a sheet pan and bake for 40-45 minutes until the top is brown and the apples are bubbly. Serve warm. Enjoy with a side of Coconut Ice Cream for a decadent yet healthy dessert.
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