Description
This Paleo pecan apple crisp is more like an apple crunch, i.e., a baked fruit dessert with a very crunchy topping.
Ingredients
- 6 whole Apples, Peeled, Cored And Sliced
- 1 Tablespoon Lemon Juice
- 1 cup Blanched Almond Flour
- ⅓ cups Coconut Sugar
- ¼ teaspoons Celtic Sea Salt
- ½ cups Palm Shortening
- 1-½ cup Chopped Pecans
Preparation
Preheat oven to 350°F. Place apples and lemon juice in a 7×11-inch baking dish and spread apples into an even layer; set aside.
In a food processor, combine almond flour, coconut sugar, and salt. Pulse in shortening. Very briefly pulse in pecans. Sprinkle topping over apples.
Cover dish with foil and bake at 350°F for 40-50 minutes, or until juices are bubbling. Increase heat to 400°F, remove the foil and bake 8-15 minutes, watching closely, to brown the top of the crisp. Serve!
