I love a good apple crisp. Put it in the oven while you’re eating dinner and you have a warm dessert waiting for you when you’re done! This version is definitely a lot healthier than most and is very low in sugar. The apples cook down and create their own sweet syrup so you can get away with using a lot less sugar.
Start by peeling your apples.
Now add your spices, butter, lemon juice and lemon zest. Stir to coat the apples then add them to a buttered baking dish.
Now for the topping! Combine almond meal, coconut flour, salt, cinnamon, sugar and cold butter cubes to a food processor and pulse to combine.
Cover the apples with the topping then bake at 350F. for 40 minutes or until the apples are bubbling.
We ate our crisp with cinnamon almond banana ice cream (frozen bananas blended into creamy ice cream) and it was so good! That recipe is to come. Enjoy:)
- For the apples
- 3 medium granny smith apples - peeled and sliced thin
- 1/2 small lemon, zested & juiced
- 1/2 tsp cinnamon
- 1/8 tsp ground nutmeg
- 2 tbsp coconut sugar
- 1 tbsp grass-fed butter - melted
- For the topping
- 1/2 c almond meal
- 1 tbsp coconut flour
- 1/8 tsp salt
- 1 tsp ground cinnamon
- 1 tbsp coconut sugar
- 3 tbsp grass-fed butter, cold and cubed
- 2 tbsp coconut sugar
- Preheat oven to 350F.
- Grease a pie plate or a baking dish with butter
- Peel & slice granny smith apples and place in a medium bowl
- Zest and juice 1/2 a lemon and add to the apples and stir
- Add melted butter, cinnamon, nutmeg, salt and sugar to the apples and stir to combine
- Add spiced apples to the prepared baking dish
- Now, add all topping ingredients to a food processor and pulse to combine until crumbs form
- Crumble the topping over the apples
- When you are ready to bake, bake at 350F. for 40 minutes or until the apples are bubbly
- Serve with ice cream of choice
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