- 6 macintosh apples (place in freezer for 10 minutes before peeling & slicing)
- 1 cup coconut flour
- 1 cup unsweetened coconut flakes (I had a version from Whole Foods that was reduced fat)
- 1/2 cup coconut oil
- 2 tablespoons pumpkin spice (or plain cinnamon works)
- 1 teaspoon sea salt
- 4 tablespoons honey
- 4 eggs
- 4 tablespoons sugar
First: Preheat the oven to 350 degrees. Peel apples and slice into thin pieces. Lay them in a 9×11 glass pan.
Second: Combine (in separate bowl) flour, coco flakes, coco oil, spices & salt, oil, honey & mix until the honey is distributed evenly. Once that is completed, add the eggs and mix until evenly distributed.
Third: Cover the apples with the crust mix. Make sure apples are covered completely, sprinkle sugar on top of the crust and pop into the over for 34-45min. The crust will begin to brown – and thats when you’ll know its ready.
The crisp was delicious on its own, but eating it with some vanilla frozen yogurt would be next level! I didn’t have any on hand (and didn’t have time to run to the store) so enjoyed with some vanilla almond milk instead.
*Bonus points if you’re wearing something flannel while you bake this.