Ingredients:

4 cups sliced and peeled green apples

1/4 cup unsweetened cranberry juice

1 cup coconut sugar (or 3/4 cup monk fruit sweetener or 15–20 drops liquid stevia)

3/4 cup cassava flour

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup organic palm shortening (or grass-fed butter/ghee)

1 scoop coconut milk ice cream (optional)

1 serving coconut whipped cream (optional)

Instructions:

Step 1: Place palm shortening in refrigerator for at least an hour OR in the freezer for at least 20 minutes.

Step 2: Preheat oven to 350°F.

Step 3: Fill a 9" pie plate or 8"x8" casserole dish with apples. Pour juice over apples evenly.

Step 4: In a medium sized bowl, whisk together flour, sugar, cinnamon, and nutmeg until combined.

Step 5: Remove palm shortening from the fridge and chop into small cubes. Add to flour mixture and use hands to combine until crumbly. Do not over-mix. There should still be big chunks of shortening and lots of dry flour/sugar mixture.

Step 6: Sprinkle mixture oven the apples.

Step 7: Bake for 30–35 minutes or until apples are tender. Serve warm with dairy-free ice cream (optional) or dairy-free whipped coconut cream (optional).