Cinnamon Apple Pecan Bites

• 80 g, cored and cut into 8 wedges — Fresh apple with skin
• 10 g (about 2 tsp) — Unsweetened unsalted almond butter
• 5 g, finely chopped — Raw pecans
• 25 g (about 1/4 cup) — Old-fashioned rolled oats
• 5 g (about 1 tsp) — Pure maple syrup
• 5 g (1 tsp) — Fresh lemon juice
• 0.6 g (about 1/4 tsp) — Ground cinnamon

Method

1. 1Make the cinnamon spreadStir the almond butter, maple syrup, cinnamon, and 3 g lemon juice for 45 seconds.45 secLook for: The spread is glossy, evenly speckled, and holds a soft peak.
2. 2Cut the appleCore the washed apple and cut it into eight sturdy, evenly sized wedges.Look for: All eight wedges are crisp and similar enough in size to top evenly.Safety: Use a stable cutting board and keep your fingertips behind the knife.
3. 3Protect the cut appleToss the apple wedges with the remaining 2 g lemon juice until every cut face is lightly coated.Look for: The wedges look lightly glossy without juice pooling on the plate.
4. 4Add the cinnamon spreadDivide the almond mixture across the eight wedges and spread it over one cut face of each piece.Look for: Every wedge has an even layer that stays in place when lifted.
5. 5Press on the crunchPress the chopped pecans and rolled oats evenly into the spread on every apple wedge.Look for: Each bite shows both pecan pieces and oat flakes with no bare spread.
6. 6Serve or packServe the bites immediately, or arrange them in one layer in a covered container and keep chilled.Look for: The toppings remain attached and the apple is still crisp.Safety: Keep the packed bites chilled and do not leave them above 40°F for more than 2 hours.