This grain-free apple crisp has a lot going for it. Think warm, tender, cinnamon-spiced apples in caramel-like sauce under perfectly crisp nut topping.
Peel the apples and remove the cored. Thinly slice the apples lengthwise and add them into a 9"x 13" (22.5 cm x 33 cm) baking dish.
Mix the kuzu root with water until completely dissolved. Add all the remaining filling ingredients to the apples. Toss to combine.
Add the almond flour, chopped pecans, coconut, coconut sugar, and salt into a large mixing bowl. Stir to combine. Then add the coconut oil and maple syrup, and mix again (with a spoon or your hands) until evenly distributed.
Spread the crisp topping evenly over the apples.
Bake the apple crisp uncovered on the center oven rack at 350°F (175°C) for 50-60 minutes or until the filling is bubbly and the top is golden brown.
Let cool 10 minutes before serving.
Store leftover apple crisp covered in the refrigerator for up to 3 days.
For longer term storage, cool the crisp completely and freeze in an airtight container for up to 3 months. The best way to reheat the apple crisp is to let it thaw overnight in the refrigerator, then warm in a 350°F (175°C) oven for 20-25 minutes or until heated through.
*Use a combination of firm-tart and firm-sweet apples. I used 4 Granny Smith apples (tart) and 4 Golden Delicious (sweet) apples.