Ingredients

• 1/4 cup almond meal (or substitute almond flour)
• 1/4 cup finely shredded unsweetened coconut
• 3/4 cup chopped walnuts (measure after chopping)
• 3/4 cup chopped pecans (measure after chopping)
• 1/3 cup extra virgin coconut oil, melted
• 3 Tbsp muscovado sugar (the molasses flavor and sticky texture works especially well, but sucanat/evaporated cane juice would work too)
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• Pinch salt
• Chop walnuts and pecans by hand for the best texture. Mix with almond meal, shredded coconut, muscovado sugar, and spices.
• Pour melted coconut oil over the top and stir to fully combine. Pat down slightly and place in the refrigerator for at least 20 minutes (1 hour is better), to harden.
• Ingredients (Apple Crisp):
• 6 medium to large apples (about 21/2 pounds)
• 1 tsp finely grated lemon zest
• 2 Tbsp lemon juice (about 1 lemon)
• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• Crisp Topping (see above)

Directions

1. Preheat oven to 375F.

2. Peel and core apples. Cut into large bite size pieces (I cut into quarters and then slice each quarter into 5 or 6 ½”-thick slices).

3. Toss apple with lemon juice, lemon zest, cinnamon and cardamom.

4. Place apple in the bottom of a casserole dish, 8” or 9” square pan, or a 9” deep dish pie dish.

5. Remove crisp topping from fridge. Use a knife or your fingers to break/crumble into pieces, making sure there are some bigger pieces and some smaller pieces. Cover the surface of the apples with the crisp topping crumbs.

6. Bake for 40 minutes. Then, turn the oven temperature up to 425F for 5 minutes to brown the crisp a little more (watch it carefully to make sure it doesn’t burn).

7. Remove from oven and let cool slightly. Serve warm!

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