Granny Smith Apple Crisp
Filling:
- 4 large apples, peeled, cored and cut into 8 slices, then quarter each slice
- 1 tablespoon xylitol
- 1 tablespoon lemon juice
- ¼ cup water
- 1 tablespoon arrowroot powder
Topping:
- 1 cup blanched almond flour
- ¼ teaspoon celtic sea salt
- 1 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1 tablespoon coconut oil
- 2 tablespoons xylitol
- In a 1.5 quart pyrex bowl, toss apples, xylitol and lemon juice
- Stir water and arrowroot together to make a slurry then toss into apple mixture
- In a medium bowl, combine almond flour, salt and cinnamon
- In a smaller bowl combine vanilla, coconut oil and xylitol
- Stir wet ingredients into dry –mixture will be very crumbly
- Sprinkle topping over apple mixture
- Bake covered at 350° for 45 minutes, until apples are soft and topping is golden brown
Stolen From HERE!