serving size: 1 | time: 30 mins
Ingredients

Crust

  • 113g Healthy Options All-Purpose Baking Mix
  • 1/8 Tsp. Natural Nectar Sea Salt
  • 12g Bob Red Mill's Coconut Sugar
  • 113g Kerrygold Salted Butter, cubed and cold
  • 50ml Distilled/Purified Water

 

Filling

  • 1 Tbsp. Wholesome Sweetener's Honey
  • 270g Fuji Apple
  • 25g Bob Red Mill's Coconut Sugar
  • 1/2 Tsp. Simply Organic Ground Cinnamon
  • 1 Tsp. Lakewood's Organic Lemon Juice

 

Streusel

  • 50g Bob Red Mill's Coconut Sugar
  • 48g Kerrygold Salted Butter, cubed and cold
  • 47g Woodstock Whole Walnuts
  • 37g Healthy Options All-Purpose Baking Mix
Procedure
  1. Preheat oven to 350°F or 180°C.
  2. Combine water, coconut sugar and salt until fully incorporated. Place inside refrigerator.
  3. Place flour and butter in a large bowl and use the pastry cutter to combine. It should look like coarse meal.
  4. Slowly add the cold water mixture until a dough forms.
  5. Cover with cling wrap and place in refrigerator.
  6. Remove core from apples and slice into cubes (approximately 1/2 inch).
  7. Place in a bowl with lemon juice, honey, coconut sugar and cinnamon.
  8. Combine, cover with cling wrap and let it sit at room temperature.
  9. Roughly chop walnuts and combine in a bowl with flour and coconut sugar.
  10. Add in cold butter and use the pastry cutter to combine the butter with flour mixture. Set aside in chiller.
  11. Remove dough from chiller and portion by 45g (approximately 6 pieces).
  12. Place into muffin tin and press dough to spread up until the edges.
  13. Place 45g of apples inside each empty crust base with one tablespoon of juice extracted from the mixture.
  14. Top with one tablespoon of streusel topping.
  15. Bake in over for 12-15 minutes or until crust looks golden.
  16. Remove from muffin tin and place on cooling rack.