Preparation time: fifteen mins
Cooking time: twenty-five mins
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.
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