SERVES: 4 | PREP TIME: 20 minutes | COOK TIME: 15 minutes
Ingredients
3 tablespoons unsalted grass-fed butter, softened, divided, plus extra for greasing the ramekins
2 medium apples, cored and thinly sliced
2 tablespoons ground cinnamon, divided
4 tablespoons coconut sugar, divided
2 pinches of fine-grain sea salt, divided
juice of 1 lemon
1 tablespoon maple syrup
1 tablespoon blanched almond flour
1 cup (95 grams) raw walnuts, roughly chopped
½ cup (65 grams) slivered almonds
Process
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper. Grease 4 (3½-ounce/90-ml) ramekins with butter.
- Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the apples to the pan and stir to coat them in the butter. Cover the pan with a lid to help steam and soften the apples.
- Once the apples are soft, about 10 minutes, sprinkle them with 1 tablespoon of the cinnamon, 2 tablespoons of the coconut sugar, a pinch of salt, and the lemon juice and mix well. Remove from the heat.
- In a small bowl, mix together the maple syrup, almond flour, walnuts, and almonds along with the remaining 2 tablespoons of butter, 1 tablespoon of cinnamon, 2 tablespoons of coconut sugar, and pinch of salt.
- Divide the cooked apples among the ramekins and top them with the nut mixture.
- Place the ramekins on the prepared baking sheet (in case of spills) and bake for 15 minutes, or until the nut mixture has browned on top.
