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–+ servings

Apple Crisp

Course: Breakfast, Dessert
Prep Time: 15 minutes
Cook Time: 45 minutes
cooling time: 20 minutes
Servings: 6
Calories: 508kcal
pairs beautifully with vanilla ice cream
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Equipment

  • Food Processor with S blade & grater blade
  • 8" x 8" pyrex or 6 mini 1/2 cup bakable ramikens
  • silicone oil brush or oil spray
  • 1 medium mixing bowl
  • 1 spatula
  • pairing knife
  • cutting board

Ingredients

FILLING

  • 4 large apple of your choice - shredded
  • 3 T chia seed
  • 1 T lemon juice
  • 1 tsp pure vanilla
  • 5 T organic coconut sugar
  • 2 T cinnamon
  • 1/4 tsp all spice
  • 4 T arrowroot starch

CRUST

  • 1 c quick oats
  • 1/2 c oat flour
  • 1/2 c pecans; raw
  • 5 T organic coconut sugar
  • 1/2 tsp Himalayan sea salt
  • 7 T unrefined coconut oil

Instructions

  • Pre-heat oven to 350°.
  • Oil the pyrex using a silicone oil brush and coconut oil, or an oil spray

FILLING

  • Shred the apples and add them to a medium mixing bowl.
  • Add in the rest of the filling ingredients and mix well with spatula.

CRUST

  • Add all crust ingredients to a food processor and pulse until well incorporated.

BUILD

  • Add the filling ingredients to the oiled pyrex.
  • If making the mini ramekins the ratios are 1/4 c of filling and 1/3 c crust.
  • Crumble the crust mixture over the apple mixture in the pyrex.

BAKE

  • Bake at 350° for 45 minutes.

COOL

  • Remove from the oven and allow to cool for 20 minutes before serving. ENJOY!!

Nutrition

Calories: 508kcal | Carbohydrates: 67g | Protein: 6g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 35mg | Potassium: 323mg | Fiber: 10g | Sugar: 36g | Vitamin A: 92IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 3mg