Molasses Spiced Haralson Apple Crisp with Crispy Oat and Pecan Topping

Serves 4

6 large Haralson, cut into small chunks

1 Tbsp molasses

2 Tbsp agave syrup

2 Tbsp maple sugar

1/4 cup whole wheat pastry flour

2 tsp cinnamon

1/2 tsp cardamom

1/4 tsp nutmeg

2 tsp maple extract

1 Tbsp pure vanilla extract



Topping:

6 Tbsp whole wheat pastry flour

3 Tbsp maple sugar

1 tsp cinnamon

1/2 tsp cardamom

1/8 tsp nutmeg

3/4 tsp sea salt

1/2 cup old fashioned rolled oats

1/2 cup pecans, chopped

3/4 cup large flake coconut



9 inch glass pie plate



Preheat oven to 400 degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Spray a 9 inch pie plate with cooking spray. In a large bowl, toss together the apples, molasses, agave nectar, 2 Tbsp maple sugar, 1/4 cup flour, cinnamon, cardamom, nutmeg, maple extract, vanilla, and 1/4 cup flour. Spoon into prepared pie plate, and cover with foil. Place plate on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling. Meanwhile, to make the topping, combine the flour, sugar, cinnamon, cardamom, nutmeg, butter and salt in a medium bowl. Using a pastry blender, or 2 knives, cut butter into the flour until it is in pea sized chunks and clumping together. Add oats, coconut, and pecans. With hands, squeeze the mixture together forming larger chunks as well as incorporating the oats coconut and pecans until it is evenly distributed as you go. Place in the fridge until the crisps are ready to top. When the fruit has baked for 35 minutes, and is bubbling, remove from the oven and top with the crisp mixture. Place back in the oven and bake for another 10-15 minutes or until lightly brown and toasted (keep a close eye on it as coconut burns very quickly). Remove from oven and let cool until warm...enjoy!