| Prep Time | 20 minutes |
| Cook Time | 55 minutes |
| Passive Time | 1h 15 minutes |
| Servings |
slices
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Ingredients
Shortbread Layer
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/3 cup maple syrup
- 1/3 cup coconut oil
- 1/2 tsp Sea Salt
- 1 tbsp cinnamon
- 1/8 tsp Sea Salt
Apple Layer
- 2 cups diced apples
- 1 tbsp arrowroot powder
- 1/4 cup maple syrup
- 1 tbsp water
Crumble Topping
- 1/4 remaining shortbread mixture
- 1/4 tsp apple pie spice
Ingredients
Shortbread Layer
Apple Layer
Crumble Topping
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|
Instructions
Shortbread Layer
- Preheat oven to 350° and line a 9-inch square pan with parchment paper. Set aside.
- In a large bowl, make the shortbread. Combine the almond flour, coconut flour, coconut oil, maple syrup, and salt. Mix until well combined
- Divide the dough into 4th's and use press 3/4 into the bottom of the pan and save the remaining 1/4 in a small bowl for the topping.
- Bake shortbread for 12-14 minutes- it should be lightly brown around the edges.
Apple Layer
- While the shortbread bakes, make the apple layer. Place apples in a medium bowl and add apple pie spice, salt, and arrowroot powder. Toss to coat evenly. Dump into a small saucepan and add the maple syrup. Cook on medium heat, stirring the whole time until thickened- about 5-7 minutes.
- Once the shortbread is baked, remove and let cool 5 minutes. Then scoop the apple mixture onto the shortbread, spreading it as evenly as possible.
Crumble Topping
- Take the remaining 1/4 of the shortbread mixture and add the apple pie spice. Mix together and sprinkle evenly over the apple mixture. Press down slightly so it stays in place.
- Bake for 20-22 minutes. Enjoy warm and store all leftovers in the fridge.