This is a perfect dish to whip up for some sweet satisfaction and comfort food on a brisk and chilly fall day. Its just a bonus that apples are in season this time of year! My boyfriend and I went to a nearby apply orchard and selected the best apples for baking, with a little help from the front desk clerk on which types to pick. I love going to little family-run farms for produce because the staff is so friendly and knowledgeable on their selection, because it comes directly from the source!
Here's what you'll need for the crisp:
1 cup oats
2 tbsp coconut flour
1/3 cup brown sugar
1/4 cup melted organic butter
1/8 cup coconut oil
1/2 cup raw pecans
Here's what you'll need for the filling:
1/3 cup maple syrup
1/2 lemon, juiced
1/2 tbsp cinnamon
1 tbsp arrowroot flour (or cornstarch)
pinch of nutmeg
6 apples (I used a combination of Macintosh and Stamen)
Methods:
Preheat oven to 350*F
Thinly slice apples, you don't have to worry about peeling them unless you prefer to. After the crisp bakes the skin will become soft like the rest of the apple, so it's totally your call!
Mix filling: apples, cinnamon, maple syrup, lemon juice, nutmeg, and arrowroot flour in a large bowl.
Mix crisp: oats, brown sugar, melted butter, and melted coconut oil in a medium sized bowl.
Pour filling into a pie dish or cast iron skillet, add crisp to the top and spread out evenly. Sprinkle raw pecans on top of dish. I like them whole, but you can chop them up before sprinkling on if you want to!
Bake at 350*F for 45 mins and enjoy!