Nothing says warm and cozy fall dessert like this! Double batch this for a big group or enjoy as a family, it won't last long! I love to top pancakes and overnight oats with the leftovers! Although this recipe is a little richer in sugar than my normals it's still much less than the conventional ones out there. Enjoy!
4wholeorganic applespeeled and sliced thing. Any pie apple will work we used jonagold
1wholelemonjuiced
1 1/2 tbsp arrowroot flour
1 1/2 tsppumpkin pie spicesee below for how to make a big batch for the season!
1/4cuporganic apple sauce
1tbsp maple syrupoptional if you have tart apples - I didn't need it
Topping
3/4cuprolled oats
2/3cuppecanschopped
1/3cupbrown sugarcoconut sugar will work
1/3cup almond flour
1/3cupoat flour
1/4tspsea salt
2tbspbutter or coconut oilcan be cold or melted
Pumpkin Pie Spice Mix - This will leave you with extra
3tbspground cinnamon
2tspground ginger
2tspground nutmeg
1 1/2 tsp allspice
1tspground cloves
Instructions
Preheat oven to 350
Wash, peel and slice apples. Toss with lemon juice and arrowroot flour and let sit while you work on the topping.
Combine all of the topping ingredients and mix well.
Mix the apple sauce, pumpkin pie spice, maple syrup with the apples.
Grease a 9x9 baking pan with coconut oil.
Place apple mixture in baking pan and then top with the topping. Place in oven for 40 minutes, may go up to 50 watch so the topping doesn't burn. ENJOY!