Apple Crisp


My Infamous Apple Crisp ~ This apple crisp goes way back, way way back, before I could make anything I could make this. Only 6 ingredients and no one is ever dissatisfied, or is there any leftover. Ever. After my heightened awareness of alternative baking, I desired to create desserts that I could serve to anyone and not feel guilty about the amount of sugar, flour, and butter they were about to consume! I made some major changes to my infamous crisp. The reviews were astounding! People hardly remembered the previous version. I now omit the sugar completely and use sweeter apples but it’s seemingly more popular for the masses to keep the small amount of sugar in there.

Behold, the easiest, and most simple, and most delicious dessert ever: Apple Crisp


Preheat oven to 350.


Peel, core, and slice 6 large or 8 medium apples (can use a green for less sweet, gala, or fuji or other red apple if you prefer things sweeter) and place in a 9″ baking dish or pie pan. I use one of those pampered chef apple corers so this takes about 2 seconds.


Drizzle 2 T lemon juice and a heaping teaspoon of a high quality cinnamon over the apples, mix around with a fork


In a bowl:

2 C blanched almond flour or cashew meal

optional: replace 1/2C above flour with buckwheat flour- delish!

1/2 C Palm Oil Shortening or grass-fed butter

1/2 t cinnamon (can add ginger and nutmeg if you like that as well)

1 T vanilla

1/4-1/2 C coconut sugar (with green apples, 1/2 C is better, with sweet apples, 1/4C does it for me)


Mix with a fork till crumbly and sprinkle over the apples, depending on the amount of sugar you use, you may need a tad more palm oil shortening, you want the mixture to be crumbly, not smooth like dough!


Cover pan with foil and bake for 35 min, then remove foil and bake an additional 10-15 min till top is golden. Let cool for 15 at least, if you can, well… at least try. Indulge.


Katie Mae



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