Pecan Apple Crisp
Courtesy of Jesse Lane Lee
Pecan Apple Crisp
Yield: 4 to 6 servings
For Filling
4 cups thinly sliced apples, 3 to 4 apples
½ lemon, juiced
2 Tbsp maple syrup
¼ cup almond flour
1 tsp cinnamon
For Topping
1 cup oats
½ cup chopped raw pecans
¼ cup almond flour
¼ cup coconut oil, softened
3 Tbsp maple syrup
1 tsp cinnamon
½ tsp vanilla
Preheat the oven to 350° F.
Place the sliced apples in a bowl and toss with lemon juice and maple syrup. Add the almond flour and cinnamon, and toss once more.
Mix all the topping ingredients together in a separate bowl and set aside.
Place the filling into a baking dish and top with the topping.
Bake for 30 minutes until the apples have softened and the juices have released.
Remove from the oven and serve with whipped cream, à la mode or with Greek yogurt.
Recipe courtesy of Jesse Lane Lee and JesseLaneWellness.com.
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