Almond crisp topping: For an almond flour only topping, omit the pecans.You can also make this in a 10-inch skillet by cooking the apples first and then adding the crisp top and baking it in the oven for 10 minutes. Don't store leftovers in skillet though because it will take on the metallic taste of the iron.
8largeapplespeeled, cored, and sliced (about 1/4 inch thick)
2tablespoonsavocado oilor other oil or unsalted butter
1/3cupmaple syrupor honey
water or apple juiceoptional, if needed
2cups blanched almond flour
1/2cuppecansoptional; chop or pulse to get pieces of pecan
1/4cupmaple syrupor honey
1/4cupcoconut oilor olive oil or unsalted butter
Add all the filling ingredients to a large frying pan or sauce pan, cover, and simmer the apples until soft, about 15 minutes. Stir occasionally. Add water, apple juice, or apple cider if needed to keep the apples moist and juicy.
Preheat your oven to 325°F.
In a large bowl, combine the topping ingredients and blend with a fork just until you have a light crumble. Or, you can also pulse a few times in a food processor.
Gently spread the topping across the apple filling.
Bake for 10 minutes or until browned on top.
Cool for a few minutes and serve. Store leftovers in the refrigerator for a week or so.