3 cups Organic Apples Peeled, cored, cut into 1/2 inch pieces
1 tbsp Maple Syrup
1/4 cup Coconut Flour
3/4+ cup Almond Flour
1/2 cup Coconut Palm Sugar
1 tsp Baking Powder Aluminum free
1/2 tsp Cinnamon plus a dash for sprinkling the apples
1/2 tsp Salt
1 packet SweetLeaf Powdered Stevia® Sweetener
1/4 cup Butter Softened, unsalted
1/4 cup Palm shortening Fair trade/sustainably sourced
1. Preheat the oven to 177 degrees Celsius.
2. Peel, core and dice your apples. I like a full 3 cups. This took 5 small organic apples in my test kitchen. Place them in an 8 x 8 baking dish.
3. Drizzle the apples with Maple Syrup and a dash or two of cinnamon. Stir the mixture.
4. In a medium sized mixing bowl, combine the dry ingredients.
5. Whisk your egg in a separate mixing bowl, and then add the softened butter and palm shortening and combine.
6. Now add the wet mix to the dry mix and combine. I use a fork for this step. If you have ever made a crumb topping, that is what this texture should be like. If it seems too wet, this is where the + comes in for the almond flour. Add a little more if needed, but it will be somewhat wet since this is made without traditional flour.
7. Take the crisp topping and crumble it over the apples in the casserole dish.
8. Place the crisp in the oven and bake for 40-45 minutes. Remember oven temperatures vary, so be sure to check on your crisp halfway and adjust as needed. Once you have made this one time, you can make a note of the exact times for your oven. Enjoy!
Recipe and photo courtesy Life Powered by Mom.