About five medium sized Apples for a small apple crisp (I used Regent and Haralson because they keep their shape well when baked; I buy my apples locally from, Apple Jack, Apple Orchard in Delano, MN)
4 TBS of melted Extra Virgin Organic Coconut oil
2 TBS Pure Maple Syrup
2 TBS Honey
2 tsp Pure Vanilla Extract
2 TBS either Whole Wheat or Gluten Free Flour
¼ tsp Sea Salt
1 TBS Cinnamon
¼ tsp Nutmeg
1/8 tsp Cardamom (optional)
Crumble Topping Ingredients
I cup Old Fashioned Oats, Regular or Gluten Free – not instant
1/2 cup Almond Flour or Meal
2 TBS Whole Wheat Flour or Gluten Free Flour
¼ tsp Cinnamon
¼ tsp Nutmeg
1/8 tsp cardamom (optional)
1 TBS Honey
1 TBS Pure Maple Syrup
6 TBL softened Extra Virgin Organic Coconut Oil
Preheat the oven to 350 degrees F.
Place, peeled, cored and cut apples in round or square baking dish.
In a mixing bowl, combine, coconut oil, maple syrup, honey, almond flour, sea salt, cinnamon, nutmeg, cardamom, melted coconut oil, whisk until smooth.
Pour the sweet liquid mixture evenly over the apples
Use the same mixing bowl to combine the crumble for the top of the apples.
Combine oatmeal, almond flour, cinnamon, nutmeg, cardamom, maple syrup, coconut oil. This should be thick enough to smooth over the top of the apples with a spoon.
Bake for 30 to 35 mins or until apples are tender.