Preheat oven to 350 degrees F (180 degrees C). Grease a large baking dish with
Coconut Oil Cooking Spray (as needed)
Pink Lady Apples (5)
into the baking dish. Sprinkle with
Ground Cinnamon (1 tsp)
Ground Nutmeg (1/2 tsp)
. Pour the
Filtered Water (1/2 cup)
over the apples.
Now it's time to make the topping. In a small pot on the stove, melt the
Coconut Oil (1/4 cup)
. Remove from the heat once melted.
In a large mixing bowl add
Unsweetened Shredded Coconut (1 1/2 cups)
Finely chop the
Walnuts (1 cup)
Sunflower Seeds (1 cup)
Almonds (1 cup)
or blitz them in a food processor. I use the food processor method because it's much quicker.
Add the nuts and seeds to the bowl with shredded coconut. Add the
Ground Cinnamon (1 Tbsp)
Ground Nutmeg (1 tsp)
and mix until combined.
Add the melted coconut oil and
Maple Syrup (1/4 cup)
and stir together.
Spoon the topping mixture on top of the apples.
Bake in the preheated oven for 25-35 minutes. Check the topping at 20 minutes. If it looks like it's burning, place a sheet of tin foil on top.
The crisp is done when the apples are tender. Remove from the oven and serve warm with a dollop of your favorite ice cream or yogurt on top.