Sugar Free Apple Crisp Recipe
This fall-spiced Sugar Free Apple Crisp recipe is made with fresh apples, cozy spices, and has a delicious oat crisp topping. This simple recipe is naturally sugar free and gluten free!
Servings: 8 servings
Ingredients
For the Filling
- 4 apples, cored and diced
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons granulated monk fruit sweetener
- 2 Tablespoons brown monk fruit sweetener
- 1 teaspoon cinnamon
- 2 Tablespoons cornstarch
For the Crisp Topping
- ⅔ cup brown monk fruit sweetener
- 1 cup almond flour
- 1 cup old fashioned oats
- ½ cup unsalted butter, cubed
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
Instructions
- In a large bowl, combine the diced apples with lemon juice, monk fruits, cinnamon, and cornstarch. Pour into a 2 quart baking dish (or 8-inch square).
- In the same bowl, combine crisp topping ingredients. I use my hands to combine the butter until crumbly with the oats, etc. Sprinkle over the apples, press lightly.
- Bake crisp in a 350 degree oven for 45-50 minutes until bubbly and golden in color. Remove from oven and cool 10 minutes in pan. Serve warm with sugar free vanilla ice cream.
Notes
- To make this recipe easy, I don't bother peeling the apples. They cook long enough to make the skins soft and unnoticeable. If you prefer to peel them you can.
- Apples- I like to use a combination of granny smith or golden delicious with gala or honeycrisp. Tart with sweet!
- Make ahead- apple crisp can be prepped 24 hours ahead of time and refrigerated until ready to bake.
- Double it- use a large foil pan (lasagna pan) and double the recipe easily for a crowd.
- Monk fruit- I prefer using Besti monk fruit on Amazon, but stevia works great too as another natural sweetener.
- Almond Flour- I love keeping this recipe gluten free and the almond flour adds a delicious nutty flavor. You can swap this for all-purpose if you prefer.
- Storage- keep leftovers in covered container in the refrigerator for up to 4 days. Reheat and serve with vanilla ice cream.
