Crispy with just the right sweetness and loaded with apples this is the perfect dessert for the season.

PECAN APPLE CRISP

Apple filling:

9 sweet-tart apples (I used Gala), cored, and thinly sliced (1/4 inch thick)

1 tablespoon lemon juice

1/2 cup organic light brown sugar

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon clove

1/4 teaspoon salt

1 1/2 tablespoons arrowroot powder

1/2 cup water

Crumble topping:

1 cup rolled oats (to make into flour)

3/4 cup rolled oats

3/4 cup organic brown sugar

1/2 cup chopped pecans

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup almost melted coconut oil or almost melted vegan butter

Directions

Preheat over to 375 F

Place the sliced apples in a large bowl and toss with lemon juice, brown sugar, cinnamon, nutmeg, cloves and salt. Transfer to a greased 9×13 inch deep baking dish. Add 1/2 cup of water to a one cup measuring cup and whisk in the arrowroot powder. Pour over apples.

To make the topping place 1 cup rolled oats in your coffee grinder, blender or food processor and blend until you have oat flour. Pour flour into a bowl and add 3/4 cup rolled oats, brown sugar, chopped pecans, salt and cinnamon. Mix well. Add almost melted oil or vegan butter and using your hands combine everything.

Spoon crumble onto apples and bake 40-45 minutes or until the top is brown and bubbly.

Pecan-Apple-Crisp

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