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- 4 apples
- 1/4 cup nut butter
- 1/4 cup unsweetened coconut flakes
- 1/2 tsp. cinnamon
- 1/2 lemon, juiced
Remove the core of each apple and slice them thinly to form “chips.”
Arrange the apple slices on a plate in layers.
Evenly distribute and sprinkle the remaining toppings on top of the apples.
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Sautéing apples enables you to cook them through without dehydrating them like baking or roasting does, and it allows the apples to maintain their shape and not get mushy. Serve with plain yogurt, a drizzle of cream, or a crumble of goat cheese.