Serve this simple, nutritious grain-free crisp during autumn and winter when apples are in season. I like to make this dessert and serve it after a hearty meal of roasted organic chicken, root vegetables, and steamed kale. Because the topping can burn easily, I partially cook the filling first on the stove and then transfer it to a baking dish and add the topping.
Ingredients
Filling
5 medium
granny smith apples
cored and thinly sliced
2 tablespoons
maple syrup
1 tablespoons
arrowroot powder
1 teaspoons
cinnamon
¼ teaspoons
ground nutmeg
Topping
2 cups
raw walnuts
1 cups
pitted
medjool dates
¼ cups
arrowroot powder
2 teaspoons
cinnamon
2 pinches
sea salt
