Well, whatever the reason, I was definitely happy with the final product! It was one of those evenings where I was really struggling to pick out a recipe to reference (specifically for the crumble topping) but finally came up with something to work with.
We had some bacon-wrapped chicken cordon bleu (but my lazy version of it, where I layer the ingredients instead of taking the time to wrap them up all pretty) with steamed green beans and then wrapped up the meal with this little baby. So. So. Yum. Enjoy!
1/4 cup full fat coconut milk
2 tbs pure maple syrup or honey
1 tbs of coconut sugar
2 tbsp coconut oil, melted
1 tsp cinnamon
1/2 tsp allspice
1/3 cup coconut flour
1/4 cup chopped nuts (I used pecans and slivered almonds)
1 tbsp coconut sugar
1 tsp ground cinnamon
3 tbsp coconut oil, melted
Pinch of salt
1. Preheat oven to 375.
2. In a medium bowl, combine all of the base ingredients.
3. In a small bowl, combine all the ingredients for the topping and mix until it is crumbly. If it's too dry, add a little more coconut oil.
4. Grease an 8x8" baking dish or pie pan.
5. Pour the base apple mixture into the pan.
6. Sprinkle the crumble topping over the apples
7. Bake 20-25 minutes, or until apples are tender
8. Serve warm with some dairy-free vanilla ice cream or coconut milk whipped cream and enjoy!