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Maple Pecan Apple Crisp

Fall is coming and so are local apples! Try this easy dessert out! From Paleo Running Mama...

The Apple Part:
5-6 med pink lady or granny smith apples, peeled, cored, and sliced to about ¼ inch thickness
1-2 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
The "Crisp" Part (Topping)
6 Tbsp coconut oil, pastured butter, or ghee softened
1 cup raw pecans
¾ cup almond meal or flour
2 tbsp pure maple syrup
½ cup unsweetened coconut flakes
1 tsp pure vanilla extract
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground allspice
⅛ tsp sea salt

Preheat the oven to 375 degrees
In a large bowl, toss the sliced apples with the spices, then put the apples in a 9 or 10 inch pie dish or baking dish and set aside.
For the crisp topping, put all the ingredients in a food processor and process or pulse until the pecans are finely ground and a paste is created.
Spread the topping all over the apples to fully cover (or as fully as possible) and bake in the preheated oven for 50 minutes - 1 hour or until the apples are bubbly and the topping is brown and crisp.
Let sit for at least 30 minutes to cool down before serving warm.
There will be no leftovers, I can assure you of that! If you're lucky enough to have some left you can store leftovers in the fridge for up to 3 days and reheat before serving.


Group Class Programming for Friday, August 25:

2. Life: Romanian Deadlift 3x10
Fitness: Deadlift 3x5
Performance: Deadlift 3x5
*Pause 1 second at DL1 and DL3
*perform 30 sec. Handstand of appropriate difficulty after every set
*perform sets every 4 min.