Granny Smith Apple Crisp

• 4 whole Large Apples, Peeled, Cored And Cut Into 8 Slices, Then Quarter Each Slice
• 1 Tablespoon Xylitol
• 1 Tablespoon Lemon Juice
• 1/4 cups Water
• 1 Tablespoon Arrowroot Powder
• 1 cup Blanched Almond Flour
• 1/4 teaspoons Celtic Sea Salt
• 1 teaspoon Cinnamon
• 1 Tablespoon Vanilla Extract
• 1 Tablespoon Coconut Oil
• 2 Tablespoons Xylitol

1. In a 1.5 quart pyrex bowl, toss apples, xylitol and lemon juice.
2. Stir water and arrowroot together to make a slurry then toss into the apple mixture.
3. For the topping, in a medium bowl, combine almond flour, salt and cinnamon.
4. In a smaller bowl combine vanilla, coconut oil and xylitol.
5. Stir wet ingredients into dry; mixture will be very crumbly.
6. Sprinkle topping over apple mixture.
7. Bake covered at 350 degrees F for 45 minutes, until apples are soft and topping is golden brown.

apples, xylitol, lemon juice, water, arrowroot powder, blanched almond flour, salt, cinnamon, vanilla, coconut oil, xylitol

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/granny-smith-apple-crisp/ (may not work)