Apple Walnut Crisp
This Apple Walnut Crisp is an upgrade to the classic apple crisp. Toasted walnuts add extra protein and a unique crunch. Grated panela sweetens this crisp while adding a rich, molasses, and sugary syrupy taste
Equipment
- 6" Round Baking Pan
- Food Processor
Ingredients
For the filling:
- 3 apples cored and sliced
- ¼ cup grated panela
- 1 tsp coconut oil
- 1 tsp cinnamon powder
- drop of vanilla extract
- ½ tsp ginger powder
For the Crisp:
- 2 medjool dates
- ¼ cup toasted walnuts
- 1 ¼ cup rolled oats reserve ¼ cup
- 1 tbsp maple syrup
- 1 tsp cinnamon powder
- 1 tsp coconut oil
- Pinch of sea salt
- Water
Flax + water mixture
- 1 tbsp flax meal
- 1 tbsp hot water
Instructions
- Preheat oven to 350℉.
- In a small bowl, whisk together 1 tbsp of flax meal with 1 tbsp of hot water. Set aside.
- In a bowl, combine all the FILLING ingredients and set aside.
- In the food processor combine all your CRISP ingredients including the flax+water mixture you set aside from 1 step. Pulse until the mixture is well combined and you form a loose ball in your hands. If needed, add water a teaspoon at a time to moisten the mixture.
- Coat your 6" baking pan with coconut oil and press the filling out into the pan. Make sure to cover the sides.* you are essentially making a crust for your filling*
- Stir in the reserved ¼ cup of rolled oats into your leftover amount of crisp mixture for the topping. Set aside.
- Bake in the oven for 10-15 minutes. Until your crust is crispy.
- Add in your apple filling and sprinkle the reserved crisp mixutre on top.
- Bake until the top is crispy and the apple filling is bubbling.
- Remove from the oven and set aside until warm. Serve and enjoy each bite.