Apple Crisp

• 8 Granny Smith apples, peeled, cored, and diced
• 8 sweet apples (such as McIntosh or Honey Crisp), peeled, cored, and diced
• 1/2 cup vanilla agave (see Notes), or more to taste
• 4 cups pecans, preferably soaked and dehydrated
• 3 cups almond flour (see Notes)
• 1 teaspoon sea salt
• 1/2 cup maple syrup
• 1/2 cup vanilla agave (see Notes)
• Food processor
• Dehydrator

1. In a large bowl, toss the apples with the vanilla agave.
2. Spread the apples in a shallow pan and place it in the dehydrator.
3. Dehydrate for about 4 hours, stirring once or twice.
4. Place half of the dehydrated apples in a food processor and blend.
5. If needed, add a tablespoon or two of water to achieve an applesaucelike consistency.
6. In a bowl, mix together the blended apples and the apple pieces.
7. Place the pecans in a food processor and blend just until they begin to release their oils.
8. Transfer to a bowl and mix in the remaining ingredients.
9. Divide the crisp between 2 teflex-lined dehydrator trays and spread it out.
10. Dehydrate for 24 hours or more, until dried and crispy.
11. Divide the filling among individual ramekins, or place it in a shallow baking dish.
12. Top the filling with the crisp.
13. Before serving, place the apple crisp in the dehydrator for about 1 to 2 hours to warm it through.
14. Just before serving, drizzle with the vanilla agave.

apples, sweet apples, vanilla, pecans, almond flour, salt, maple syrup, vanilla, processor

Taken from www.cookstr.com/recipes/apple-crisp (may not work)