Apple Crisp
Ingredients for filling
- 6 peeled apples
- 2-3 Tbsp lemon juice (juice of 1 small lemon)
- 2 tsp pumpkin pie spice
- 1/4 tsp sea salt
Ingredients for topping
- 1/2 cup cassava flour
- 1/4 coconut sugar
- 2 tsp cinnamon
- 1/4 coconut oil
Directions
- Preheat oven to 425°F
- Peel, core and cut apples into chunks
- Place apple chunks into bowl with lemon juice, pumpkin pie spice and sea salt; mix until evenly coated
- Distribute coated apple chunks into roughly 4 ramekins (6oz or 8oz)
- In separate bowl, add cassava flour, coconut sugar, cinnamon and soft/melted coconut oil. Fully incorporate ingredients with fork, should appear crumbly and slightly dry
- Sprinkle the crumble mixture over the apples
- Place ramekins in oven and bake at 425°F between 25-30 min; you should start to see the apple liquid bubbling through the crisp topping
Serving Tips
- Pair with 1 scoop of vanilla or maple cream ice cream.
- Leftovers hold in the fridge for 2-3 days. Reheat in the air fryer if possible.
