Pecan Apple Crisp

Courtesy of Jesse Lane Lee

Pecan Apple Crisp

Yield: 4 to 6 servings

For Filling

4 cups thinly sliced apples, 3 to 4 apples

½ lemon, juiced

2 Tbsp maple syrup

¼ cup almond flour

1 tsp cinnamon

For Topping

1 cup oats

½ cup chopped raw pecans

¼ cup almond flour

¼ cup coconut oil, softened

3 Tbsp maple syrup

1 tsp cinnamon

½ tsp vanilla

Preheat the oven to 350° F.

Place the sliced apples in a bowl and toss with lemon juice and maple syrup. Add the almond flour and cinnamon, and toss once more.

Mix all the topping ingredients together in a separate bowl and set aside.

Place the filling into a baking dish and top with the topping.

Bake for 30 minutes until the apples have softened and the juices have released.

Remove from the oven and serve with whipped cream, à la mode or with Greek yogurt.

Recipe courtesy of Jesse Lane Lee and JesseLaneWellness.com.

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Pecan Apple Crisp