Ingredients

• Filling
• 5 large apples (about 2 1/4 pounds), peeled, cored, and sliced 1/4” thick
• 1/2 cup fruit-juice sweetened dried cranberries
• Juice of 1 lemon
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 tablespoons butter
• Topping
• 2 cups almond flour (fermented is best)
• 1/2 cup chopped pecans (soaked, sprouted or fermented best)
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 5 tablespoons butter, melted
• 3 tablespoons maple syrup, grade B OR 2 tablespoons date syrup (GAPS)
• 1 tablespoon vanilla extract

Directions

1. Melt 2 tablespoons of butter in the bottom of an 10” cast iron skillet.

2. In a medium bowl, toss the apples and cranberries with the spices to coat. Pour into the skillet. Spread out evenly.

3. In a medium bowl, mix the almond flour with nuts and spices. In a small bowl, whisk the melted butter, sweetener, and vanilla.

4. Pour the liquid into the dry ingredients and mix until crumbly. Spoon onto the apples, leaving chunks and crumbles.

5. Cover with parchment paper and then aluminum foil.

6. Bake in the center of a 335°F oven for 45 minutes. Then remove the covering and bake an additional 15-20 minutes, until the top is golden brown.

7. Let cool for 30-45 minutes. Serve with crème fraiche, kefir cream, yogurt, or vanilla ice cream.

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