As ya’ll saw- this weekend I did a lot of baking for Danny’s birthday! His favorites are crumbles and pies and we had some left over apples and voila! I made our fav apple crumble. I made this back in Sept/October when we were picking apples so much and I needed a good way to put them to use! This recipe I found from Butter Together Kitchen and it’s SO good and easy! I’ve made it the Keto way before (which was so good because I LOVE almond flour!) and also with regular flour (it just needs to bake for a lil longer) but both are super yummy!
INGREDIENTS
APPLE FILLING
- 4-5 apples peeled or unpeeled, cut in halves
- 1 stick of butter
- 1/2 cup monk fruit, or sweetener of choice (I’ve used regular sugar and other sugar alternatives before!)
- 1 tsp vanilla extract
- 1 tbsp cinnamon
ALMOND FLOUR CRISP
- 1 stick of butter
- 1 1/2 cups almond flour
- 1/2 cup monk fruit, or sweetener of choice (I’ve used regular sugar and other sugar alternatives before!)
- 1/2 tsp xanthan gum
- Pinch of salt
INSTRUCTIONS
- Apple FillingSlice 4-5 Granny Smith Apples, set aside. We used this apple slicer.
- Melt one stick of butter in pan on stovetop, then add in the apples.
- Add sweetener, vanilla, cinnamon, and stir. Allow apples to soften and mixture to thicken, about 5-7 minutes. Sweetener and butter will thicken to a deeper brown.
- Pour mixture into your baking dish, set aside.
- Almond Flour Crisp Preheat oven to 350 degrees.
- Melt one stick of butter, set aside.
- In a separate bowl combine almond flour, sweetener, xanthan gum, and salt.
- Add melted butter to the dry mixture. This should form small moist clumps.
- Top the apples with crisp topping, spreading it out to make sure surface of apples is completely covered with the crisp mixture.
- Bake for 20-25 minutes until the topping is slightly browned and slightly bubbling.
So easy and so good!
Recipe from Butter Together Kitchen.
