|20 min||25 min||5|
|1 cup||Almond flour/meal, Bob's Red Mill|
|1/2 cup||Pecans (roughly chopped)|
|2 tsp||Vanilla extract, pure|
|3 tbsp||Maple syrup|
|4 tbsp||Ghee (divided)|
|4 medium||Apple (4 of them peeled and chopped)|
|1 whole lemon(s)||Lemon peel (zest)|
|1/2 cup||Cranberries, dried|
|1/2 cup||Apple juice|
Preheat oven to 375°F.
To make the crumble topping, mix together the almond flour, pecans, and salt in a medium bowl. Add 1 tsp vanilla, maple syrup, and 3 tbsp ghee, and mix to combine. Set aside.
To make the filling, heat ghee in a large skillet and sauté 4 chopped apples until they begin to soften. Add in honey, cinnamon, lemon zest, and remaining vanilla, and simmer, stirring often, until the apples are cooked through. Stir in dried cranberries and remove from heat.
To assemble the apples, slice the tops off and scoop out the insides of the 5 remaining apples, leaving about a ½-inch thickness on the sides and bottoms. Place the apples in a pie or baking dish and fill with the cooked filling. Top each apple with the crumble topping. Pour apple juice into the bottom of the baking pan and place in oven to bake until the apples are soft and the topping is golden brown, about 25 minutes.
Serve warm, and, if desired, drizzled with honey and a dollop ice cream or coconut whipped cream.