Preparation time: fifteen mins

Cooking time: twenty-five mins

Servings: six-eight



one and half teacups old-fashioned rolled

oats two-third teacup shredded, unsweetened coconut

one tsp salt half teacup stevia

one-third teacup almond meal

quarter tsp ground nutmeg

two tsps ground cinnamon

one teacup nuts, coarsely severed

three tbsps dissolved coconut oil.

Apple filling:

ten tart apples half teacup stevia

two tbsps fresh-squeezed lemon juice

one tbsp ground cinnamon

quarter teacup arrowroot flour

quarter tsp salt three tbsps dissolved coconut oil

one tsp vanilla The zest of one orange


Warm up the oven to 350 degrees Fahrenheit and then oil a baking pot that is nine inches by thirteen inches with coconut oil.

Inside a container, combine all of the topping components, then give it a good stir and put it away. Inside a 2nd big basin, mix together all of the components for the filling, excluding the apples.

If you choose, you can keep the apple skins on the apples. Take out the core, then slice them extremely thinly (about one-eighth of an inch dense).

To get a uniform coating, whisk the apples in the components for the fillings. Put the apple combination in a baking dish, then distribute the topping over it and squash it down tightly.

Bake the crisp until the topping is golden brown. Put the dish in the oven and make sure there is a pot below it to catch any drippings.

Place the dish in the oven and bake for twenty-five mins, or till the topping is golden brown and the liquids are boiling. Apples ought to have a yielding texture.

Allow to mildly cool on a stand prior to serving.

Per serving: Calories: 446kcal; Protein: 6.1g; Carbs: 57.4g; Fat: 27.3g


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