Step 1

Preheat the oven to 350°F. Lightly grease a 2.5-quart baking dish with coconut oil.

Step 2

In a large mixing bowl, combine the apple slices, lemon juice, and maple syrup. In a separate small bowl, combine the arrowroot, cinnamon, and nutmeg. Add the arrowroot mixture to the apples and toss to coat. Pour the apple mixture into the baking dish and spread evenly.

Step 3

In a medium bowl, mix the almond flour, arrowroot flour, coconut sugar, pecans, cinnamon, nutmeg, and salt. Add the solid coconut oil to the bowl and work it into the dry ingredients using a fork. I like to “cut” the coconut oil into the ingredients with the side of the fork until incorporated. Slowly add the maple syrup 1 tablespoon at a time and mix until a wet crumble forms. Crumble the crisp topping evenly overtop the apples in the baking dish.

Step 4

Bake for 40-45 minutes or until the filling is bubbling slightly on the edges.

Step 5

Serve with coconut milk ice cream, coconut milk yogurt or coconut whipped cream.