For the filling
•6 medium to large cooking apples
•2 tablespoons lemon juice
•Zest of 1/2 lemon
•½ cup sugar
•2 teaspoons cinnamon
•⅛ teaspoon nutmeg
•2 tablespoons cornstarch
•¼ teaspoon kosher salt
For the crumble
•¾ cup almond flour
•¾ cup brown sugar
•1 cup rolled oats
•½ cup chopped walnuts
•¼ teaspoon kosher salt
•1 tablespoon vanilla extract
•8 tablespoons coconut canna-oil
•Preheat the oven to 350 degrees.
•Core, peel and thinly slice the apples.
•Combine the apple slices and filling ingredients in large bowl and toss until well coated.
•Make crumble topping in separate bowl: stir together the flour, brown sugar, oats, walnuts and kosher salt. Add the vanilla and stir. Add the coconut oil in small dollops.
•Grease a 9 x 13-inch baking dish and place the apple filling in the bottom, then evenly distribute the crumble over the top.
•Bake for 45 to 50 minutes until browned and bubbly. Allow to cool
