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1
Start by whisking together the pecan butter, coconut oil, pure maple syrup, vanilla bean powder, and fine sea salt.
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2
Depending on the consistency of your nut butter, the mixture may still be pretty thick. If that's the case, heat it up for a few minutes (either on the stovetop or in a microwave); set aside.
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3
Prep your apples. Cut half of them into chunks and the other half into quarters.
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4
Attach the KitchenAid(R) Fresh Prep Slicer/Shredder Attachment to the power hub of the KitchenAid(R) Artisan(R) Mini Stand Mixer.
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5
Position a bowl underneath to catch the apple shreds. Turn the Mini Stand Mixer on to setting 2 and, one by one, insert the quartered apple chunks into the feeder. Once your apples are shredded, toss them with the apple chunks and chia seeds, then drizzle with the pecan butter mixture.
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6
To make the crumb topping, combing the coconut oil and maple syrup in a small saucepan set over medium heat; bring to a boil. Once boiling, cook for one minute then set aside to cool.
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7
In a large mixing bowl, toss together the oat flour, rolled oats, sea salt, and ground cinnamon. Drizzle the coconut oil mixture over top and stir with a wooden spoon to combine. Add nuts, if desired.
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8
Spread the fruit base over the bottom of the prepared baking dish; sprinkle with chia seeds then top with crisp.
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9
Bake at 350 F in the KitchenAid(R) Compact Oven for 45-50 minutes, just until the top is golden brown.
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10
Allow the crisp to cool for at least 10 minutes before serving. Leftover crisp can be refrigerated in an airtight container for up to 3 days. Reheat as needed.
