SERVES 6
Ingredients
Topping
в…” cup almond flour or meal
в…“ cup pecans, chopped
5 tablespoons palm sugar
Вј cup coconut flour
3 tablespoons coconut oil, melted and cooled
ВЅ teaspoon ground cinnamon
в…› teaspoon salt
Coconut oil for greasing eight-inch baking dish
Filling
4 pounds sweet apples, peeled, cored, and halved
1 cup apple cider
2 tablespoons palm sugar
Вѕ teaspoon ground cinnamon
2 teaspoons lemon juice, fresh squeezed
Preparation
1.В В Transfer almond flour/meal to a medium bowl and stir in remaining topping ingredients.
2.В В Adjust oven rack to upper-middle position and preheat oven to 400В°F.
3.В В Cut half of apples into one-inch chunks. Slice remaining apples into quarter-inch-thick wedges.
4.В В Bring apple chunks, juice, palm sugar, and cinnamon to simmer in a twelve-inch nonstick skillet over medium heat. Cover and cook, stirring occasionally, until apples are tender (about 15 minutes). Transfer mixture into large bowl and mash smooth with a potato masher. Measure out and reserve one tablespoon of mashed apple for topping. Return remaining mashed apple mixture to skillet and add sliced apples. Cover and cook over medium heat until slices begin to soften (about 5 minutes). Remove from heat and stir in lemon juice.
5.В В Combine all topping ingredients in a medium bowl, stirring to mix. Add the reserved tablespoon of mashed apple and stir until topping becomes crumbly.
6.В В Scrape filling into eight-inch square coconut oil greased baking dish and smooth into an even layer. Sprinkle topping over filling. Bake until juices are bubbling and topping is a deep golden brown (about 25 minutes). Cool on a wire rack for about 15 minutes before serving warm.
