Description
*single serving, perfect for bringing to a holiday dinner so you can enjoy an AIP compliant dessert, double or triple recipe for bigger portion
Ingredients
Scale
FILLING
- 1 large organic apple (honeycrisp or fuji are my favorite, cored and sliced into thin slivers)
- 1 tbs organic maple syrup
- 1 tsp of organic lemon juice
- ½ tsp ground cinnamon
TOPPING
- ¼ cup coconut flour
- 2 tbs tigernut flour
- 2 tbs cassava flour
- ¼ cup unsweetened shredded coconut flakes
- ⅛ tsp salt
- 1 tbs maple syrup
- 2 tbs organic palm shortening
- 1 tbs coconut oil (not melted)
Instructions
- Preheat oven to 400 degrees.
- Grease a baking dish with coconut oil.
- In baking dish, combine thinly sliced apples, maple syrup, lemon juice and cinnamon and toss to coat and combine.
- In a separate bowl, mix coconut flour, tigernut flour, cassava flour, unsweetened shredded coconut flakes and salt until well combined.
- Add maple syrup. Stir. Mixture will be clumpy still. Then add palm shortening and coconut oil (not melted) and smash to combine with a fork or with fingers (fingers works best although much messier!)
- Crumble topping mixture on top of apples until well covered.
- Place in oven for 15 mins until golden brown.