Granny Smith Apple - 2
Lemon Juice - 2 tsp
Raw Honey - 1 tbsp
Cinnamon Powder - 1/4 tsp
Dried Cranberries - 1 tsp
Arrowroot Powder - 1.5 tsp
Almond Flour - 3 tbsp
Sliced Raw Almonds - 1 tbsp
Rolled Oats - 1 tbsp (optional, if not using increase the quantity of almond flour)
Coconut Palm Sugar - 1 tbsp
Butter - 2 tbsp or Coconut Oil - 1 tbsp
Salt - a pinch
Cinnamon powder - 1/4 tsp
Mix arrowroot powder with 3 tsp of water. Add cinnamon powder, lemon juice, honey and mix together. Keep aside.
Peel and core the apples and dice them into small pieces. Add the cranberries and pour the arrowroot mixture over the apples. Mix well and and pour into a 16 oz ramekin and keep aside for 15 minutes.
Preheat the oven to 350F.
Mix almond flour, oats, salt, coconut sugar, sliced almonds, cinnamon powder together. Add cold butter to make a crumbly mixture and put the mixture over the apples.
Place the ramekin on a baking tray and bake for 40 minutes till the top is golden brown and the juices turn bubbly.
Adapted from http://www.elanaspantry.com/granny-smith-apple-crisp/