This recipe came from Julia McLean of Fine Fettle.
For the filling:
¼ c. maple syrup
1 T. lemon juice
1 T. arrowroot
1 t. cinnamon
¼ t. nutmeg
1/8 t. sea salt
5 ½ c. sliced, peeled apples (if using sweet apples, cut down on maple syrup)
Preheat oven to 350 degrees F. Combine ingredients in a bowl, mix together and place in 8×8 – inch baking pan.
Topping:
¾ c. almond flour
1 T. coconut flour
2 ½ t. cinnamon
3 T. coconut oil or ghee
3 T. maple syrup
¼ t. sea salt
1 c. chopped pecans
Combine these ingredients in a food processor. Pulse several times until combined. Place on top of apples, and bake for 40-45 minutes.
Vanilla Cashew Cream
1 c. soaked cashews (soak cashews for 1 hour and then rinse)
½ c. water
1/8 t. sea salt
3 ½ T. maple syrup
2 t. vanilla
1 T. lemon juice
Combine in a blender cup until smooth. Refrigerate until ready to serve. Serve on top of the crisp.