Apple Crisp

Topping:
1 Cup Nuts (A lot of recipes call for all almonds, I used Almonds, Pecans, and some Macadamia)
3 Tablespoons Arrowroot
1/4 teaspoon Salt (I omitted this because some of my nuts were salted)
4 Tablespoons organic coconut oil or coconut butter
1 teaspoon Vanilla
1/4 Cup Agave Nectar*

Fruit:
5-6 Apples (I used Granny Smiths, McIntoshs, and Galas)
Juice and Zest of 1 Lime & 1/2 Orange (most recipes called for lemon but I used what I had)
1 Tablespoon Arrowroot
2 Tablespoons Agave
1/2 teaspoon Cinnamon
1/4 teaspoon Fresh Nutmeg

*I'm still on the fence regarding the use of agave nectar, but since I don't rely on it for my day-to-day nutrition, this recipe is nothing I worry about.

Preheat oven to 325 degrees.

Mix dry ingredients of topping mixture in work bowl of food processor, pulse till nuts are small chunks. Add agave, coconut oil/butter, and vanilla. Pulse until incorporated.
Peel and chop apples in a separate bowl. Add juice, zest, arrowroot, agave, cinnamon, and nutmeg, mix.

In a sprayed baking dish, add apples, then top with blobs of topping mixture.
Bake for 45 minutes, til golden brown and bubbly.

This was delicious. Very delicious! It's not as sweet as traditional apple crisp, but I thought you really got a feeling for a true sweetness of the apples without missing out on the too-sweet goo that you have come to expect with a good apple crisp. The nuts got all toasty (be careful not to burn them) and made for almost a cookie tasting topping. We love this one.