Falling for apples in falltime… Love how this recipe turned out and I got to use the plethera of apples I had on hand. And… in case you didn’t know, keep your fingers out of the spiralizer! Not sure why I am sooooo accident prone! If you love baked apples, you will LOVE this recipe! Happy Fall!
6-7 organic pink lady apples, peeled and sliced (I used my Kitchenaid spiralizer to cut apple slices)
Juice from 1 organic lemon
1 teaspoon organic cinnamon
1 tablespoon organic 100% maple syrup
2 teaspoons arrowroot starch/flour
1 cup organic almond flour
¾ cup organic shredded unsweetened coconut
2 tablespoons organic 100% maple syrup
2 tablespoons organic coconut sugar
1 teaspoon aluminum free baking powder
½ teaspoon sea salt
5 tablespoons organic virgin coconut oil, solid
Preheat the oven to 350°degrees. In a large bowl, toss the apples with the lemon juice. Add the cinnamon, maple syrup and arrowroot flour and set aside. In a separate bowl, combine almond flour, shredded coconut, maple syrup, coconut sugar, baking powder, and salt. Add the solid coconut oil and mix with a fork until well combined. Press half of the crumble in the bottom of a pie dish coated with coconut oil. Add apple mixture and sprinkle the rest of the crumble topping over the top. Bake for 40-45 minutes or until the apples are soft and the crumble is lightly brown. Halfway through cooking time, lightly cover with foil to prevent it from getting too brown. Serve warm with coconut ice cream!