6” round cake pan or skillet. For a 9″ pie pan, double the recipe. (See macros below).
3 Granny Smith apples (or your favorite baking apples), sliced
¼ cup apple juice
½ Tbsp lemon juice
½ Tbsp arrowroot
½ tsp nutmeg
1 tsp organic Ceylon cinnamon
1. Pre-heat oven to 350 degrees Fahrenheit.
2. Begin by preparing the base. In a large bowl, use a whisk to blend the apple juice, lemon juice, arrowroot, nutmeg, and cinnamon. Add the apple slices and toss together. Set aside.
3. To prepare the topping, whisk the SunFlour, palm sugar, salt, cinnamon and nutmeg in a medium bowl. Add the melted butter and vanilla extract. Using a fork, stir the mixture together and form crumbles.
4. Spray pan with a non-stick cooking oil.
5. Pour base mixture in the pan. Sprinkle the base layer evenly with the SunFlour crumbles.
6. Cover the baking pan with foil. Bake until apple crisp center is firm for about 30 minutes.
7. Remove foil and bake for an additional 5-10 minutes. Topping should be golden brown and fruit bubbling at the sides.
8. Let cool for 5-10 minutes before serving. Enjoy!
In addition to using medium or large casserole dishes, cast iron skillets, or pie pans, you can make this recipe in individual serving sizes using ramekins or other small oven-safe baking dishes. Adjust baking time based on size.
Individual servings are fun, they stay hot, and it’s easy to control portion sizes too.
In the photo above, we skipped the nutmeg and cinnamon in the topping so the crumb is not as dark as our top photo. You can make it either way… and for an apple crisp, we like the extra cinnamon!
Macros (using coconut palm sugar)
serving size =1/15 apple crumble = 50g
Net Carbs = 5.6g (Carbs = 7g – Fiber = 1.4g)
Macros (using zero calorie sweetener)
serving size = 40g
Net Carbs = 4g (Carbs = 5g – Fiber = 1g)