Maple-Pecan Apple Crisp

Ingredients

• 5 cups apples peeled cut into 1/2-inch chunks
• 1 Tablespoon brown sugar packed
• 1 Tablespoon cornstarch 
• 0.8 cup flour (see flour note below)
• 0.3 Teaspoon ground cinnamon 
• 1 Teaspoon juice of lemon 
• 3 Tablespoons maple syrup pure
• 0.8 cup pecans 
• 0.1 Teaspoon salt 
• 2 Tablespoons but preferably not melted softened (can sub Palm Oil Shortening if desired)

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat your oven to 350ºF and lightly grease the sides of an 8×8 baking dish (I use glass). No need to grease the bottom here; you are just keeping the topping from sticking to the sides of the pan.
2. Place the pecans in your spice / coffee grinder, and pulse them 4 or 5 times to coarsely grind with some chunks remaining. I do this in two batches.
3. Place the semi-ground pecans, flour, brown sugar, cinnamon, and salt in a large bowl, and stir with a fork to combine.
4. Add the coconut oil and maple syrup and stir with a fork to create a coarse meal, making sure to mash in any large chunks of coconut oil. If the mixture is too dry, feel free to add up to 1 tablespoon of additional coconut oil (for richer) or maple syrup (for sweeter). I liked it as is though.As for the fruit, place the apples in your prepared baking pan and drizzle with the lemon juice.
5. Add the remaining ingredients, and stir to combine (no cornstarch should remain visible).Shake the pan down a bit to even out the fruit (this will pack it down a little too), and then evenly sprinkle the crumble topping over all.
6. Bake for 30 minutes, or until the topping begins to brown.
7. Let the crisp cool for 10 to 15 minutes.
8. Serve topped with vegan vanilla ice cream.