Apple Crisp Yields: 6-8 servings For the apples: 2 lbs. apples (5-6 medium) ¼ c. fresh lemon juice 2 tbsp. tapioca or arrowroot starch ¼ c. coconut sugar 1 tsp. vanilla extract 1 tsp. pumpkin pie spice ¼ tsp. sea salt For the crisp topping: 1 ½ c. whole rolled oats ⅓ c. gluten-free flour blend ⅓ c. coconut sugar ½ c. chopped nuts of choice (we used almonds & pecans) 1 tsp. pumpkin pie spice ½ tsp. sea salt 4 scoops NesProteins 100% Natural Collagen Hydrolysate ½ c. butter, cold & cubed Directions: Preheat the oven to 350F. Lightly grease a 9×9” baking pan. Core and chop the apples. Add them to a large bowl, along with the lemon juice, tapioca starch, coconut sugar, vanilla extract, pumpkin pie spice, and sea salt. Stir well. Pour the apples into the greased baking pan. Prepare the crisp topping by stirring together the oats, gluten-free flour, coconut sugar, chopped nuts, pumpkin pie spice, sea salt, and NesProteins Collagen. Add the butter and incorporate it by pinching it between your fingers until it is well mixed. The resulting crisp topping should be coarse and crumbly. Note: you can shortcut this by adding everything to a food processor and pulsing until a crumbly texture is reached. Pour the topping over the apples and spread out into an even layer. Bake for 40-50 minutes, or until golden and bubbly. Let the Apple Crisp cool for 15 minutes before serving.