Use your own home preserved Apple Pie Filling to make this quick and easy recipe. If you haven’t preserved your own pie filling you can follow the instructions for using raw apples.
This recipe makes both a delightful breakfast and a satisfying dessert.
- Yield: 8 Servings 1x
1 Quart Homemade Apple Pie Filling
1 Cup Almond Flour
1 Cup Chopped Raw Nuts. Use A Variety Of Nuts, I Love Using Almonds, Pecans, Walnuts And Cashews.
1 Teaspoon Lemon Zest
1/4 Cup Coconut Oil, Softened
1/2 Teaspoon Vanilla
1 Tablespoon Pure Maple Syrup
Preheat oven to 350 degrees.
Lightly grease a 9″ x 9″ glass baking dish with some coconut oil.
If you haven’t made your own Apple Pie Filling, use the directions below for the apple filling base.
Preparing Filling with Raw Apples
Mix the ingredients below together in a medium saucepan over medium heat for about 20 minutes. Stir occasionally until sauce thickens and apples become a bit soft.
3 apples, peeled and sliced into 1/4″ thick and about 1″ pieces
1/4 tsp. ground nutmeg
1/2 Tbsp. cinnamon
1/8 tsp. ground cloves
1/4 cup coconut sugar
1 Tbsp. + 1 tsp. arrowroot powder
1/4 cup water
1 Tbsp. lemon juice
Preparing the Apple Crisp
Pour homemade apple pie filling into prepared baking dish.
In a small mixing bowl combine the almond flour, chopped nuts, cinnamon, lemon zest, coconut oil, vanilla and maple syrup.
Mix ingredients together in the bowl with a fork until they stick together and form a crumbly consistency.
Sprinkle crumble mixture onto apple pie filling.
Bake in oven for 20-30 minutes, until apple filling is bubbly and crumb topping is slightly browned.