When summer meets fall.  

Ahh how seasons change and things begin to rearrange.  I had the pleasure of picking apples fresh from the tree at my families beautiful slice of land right outside of Boulder, Colorado last week.  The leaves were changing, and the last of the summer fruits were ready to be picked.  I indulged a bit and created two recipes for Apple Whiskey and this amazing Vegan Carmel Apple Crisp.  Perfect for holiday planning, or just a fall treat after a hard day.  The idea here is to really enjoy the fruits of your labors and without any guilt, enjoy that glass of whiskey and a slice of apple crisp. 

This recipe is simple, quick and great for any level of home chef.  

The Goods:

For the filling

    •   5 medium apples, peeled, cored and diced 

    •    1 tablespoon honey (or maple syrup to keep vegan)

    •    2 teaspoons tapioca starch

For the crust

    •    1 cup almond flour

    •    ¾ cup old-fashioned oats

    •    ¼ cup honey (or maple syrup to keep vegan)

    •    1 teaspoon baking powder

    •    ½ teaspoon salt

    •    5 tablespoons coconut oil, solid

    •    2 tablespoons chopped pecans

 

The Method:

  • Preheat the oven to 350 degrees F.
  • Add apples, honey or maple syrup, and tapioca starch to a medium bowl and toss until coated. Set the apples aside while you make the crust.
  • Add the almond flour, oats, honey or maple syrup, baking powder, and salt to a different bowl and mix until combined. Add in the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed.
  • Remove a heaping ½ cup of the crumbs for the topping and place in a different bowl.  Pour the remaining crumbs into the bottom of a 9-inch pie pan. Press the dough evenly into the pan. Pour the apple mixture over the crust, making sure the juices stay behind in the bottom of the bowl.
  • Add the chopped pecans to the remaining crumble and sprinkle evenly over the top of the apple.
  • Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown. At around 20 minutes, tent the tart with foil to prevent it from getting too brown. Let cool completely before slicing and serving.

 

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