Finally it's apple time again and I don't want to brag, but sometimes it also has advantages when you live in the country. I love to go to my grandma's garden and get the freshest apples right off the tree.
Peel apples, remove core casings and cut them into eighths.
750 g 8-10 medium apple
Place in a large bowl and mix with the remaining ingredients for the filling. Place in a baking dish (see note on useful utensils above).
750 g 8-10 medium apple, 2 EL Juice of one lemon, 128 g Coconut blossom sugar, 3 g Cinnamon ground, 21 g Locust bean gum, 60 ml Apple juice, ½ TL Ginger or ¾ tsp freshly grated ginger, a pinch of nutmeg
In the same bowl add all the ingredients for the topping and mix well. Over the apples and put in the oven for 50-60 minutes. The crisp is ready when the apples are nicely soft, the filling has formed bubbles and the edges are beautifully golden brown.
a pinch of nutmeg, 90 g Oatmeal, 55 g Almond flour, 68 g gluten free flour mix, 96 g Coconut blossom sugar Coconut blossom sugar, 110 g Cane sugar, 50 g Pecans, 1 g Sea salt, 2 g Cinnamon, 120 ml Coconut oil
Allow to cool for 20-30 minutes before serving. Tastes wonderful together with vanilla ice cream or coconut cream. Best fresh, but can be kept in the refrigerator for up to 3 days. Shelf life for up to 1 month in the freezer. Regenerate in the steam cooker or oven at 120 degrees.