½ cup coconut oil, palm shortening or grass fed butter
juice from ½ lemon
¼ tsp sea salt
½ tsp ceylon cinnamon
1 tsp vanilla extract
1 Tbsp maple syrup
4 sprigs of lemon thyme (leaves removed) + more for garnish.
Instructions
Peel and thinly slice apples. Place in a bowl.
In a small bowl add lemon juice, maple syrup, cinnamon, lemon thyme leaves and vanilla extract. Mix well and then pour over apple and mix until all are coated.
Transfer apples to a baking dish.
In a separate bowl add coconut sugar, cassava flour, coconut oil/palm shortening/grass fed butter (should be room temp/softened) and ¼ tsp sea salt. Mix well until crumbly. You can also toss everything into a food processor and pulse until mixed. I prefer this method.
Pour mixture evenly over the top of the apples.
Bake at 350 degrees for 45-60 min until bubbling.
Top with additional lemon thyme sprigs.
You can serve plain or with a scoop of coconut cream or coconut milk ice cream.
Notes
Use organic whenever possible! I marked this as Autoimmune Protocol compliant. Per the ingredients it is, however, there is a good amount of sugar so be cautious on portion size.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/lemon-thyme-apple-crisp/