Ingredients:

  • 6 cups Granny Smith apples, sliced 1/4 inch thick
  • 1/2 cup Coconut sugar
  • 1 tbsp Cornstarch
  • 2 tsp Ground Ceylon cinnamon, divided
  • 1/4 tsp Ground nutmeg
  • 1.5 cups All purpose flour
  • 0.5 cup Granulated monk fruit sweetener
  • 2 tsp Baking powder
  • 0.5 tsp Cream of tartar
  • 0.5 tsp Sea salt
  • 0.5 cup Unsalted grass fed butter, melted
  • 0.5 cup Whole milk
  • 1 tsp Vanilla bean paste
  • 2 tbsp Granulated monk fruit sweetener
  • 0.5 cup Boiling water

Instructions:

  1. Preheat and prep. Set your oven to 375°F and grease your baking dish.
  2. Macerate the apples. Toss 6 cups of sliced apples with 1/2 cup coconut sugar, 1 tbsp cornstarch, 1 tsp cinnamon, and 1/4 tsp nutmeg until every slice is glossy and coated.
  3. Create the base. Spread the apple mixture evenly into the bottom of the dish.
  4. Whisk dry ingredients. In a medium bowl, combine 1.5 cups flour, 0.5 cup monk fruit, 2 tsp baking powder, 0.5 tsp cream of tartar, and 0.5 tsp sea salt.
  5. Incorporate wet ingredients. Stir in 0.5 cup melted butter, 0.5 cup milk, and 1 tsp vanilla bean paste until a thick, spoonable batter forms. Note: Don't overmix or the topping will become tough.
  6. Dollop the topping. Place spoonfuls of the batter over the apples. It won't cover them completely, and that's okay — it will spread.
  7. Add the dust. Mix the remaining 1 tsp cinnamon with 2 tbsp monk fruit and sprinkle it generously over the batter until no white patches remain.
  8. The hot pour. Carefully pour 0.5 cup boiling water over the top of everything. Note: Do not stir after this step!
  9. Bake to perfection. Slide it into the oven for 45 minutes until the topping is golden and the edges are sizzle loud.
  10. Rest and set. Remove from the oven and let it sit for 15 minutes before serving to allow the sauce to thicken.