LOW-CARB APPLE CRISP

INGREDIENTS

APPLES:

• 2 Tbsp Kerry Gold butter or coconut oil (vegan)
• 5 large Granny Smith apples, sliced or cut into 1/2-1 inch cubes (peeled or unpeeled)
• 3/4 tsp. cinnamon
• 1-1/2 tsp. lemon juice
• 2-3 Tbsp Swerve granular, to taste

TOPPING:

• 1/3 cup finely-sifted almond flour
• 2 Tbsp Kerry Gold butter or coconut oil (vegan)
• 1/3 cup pecans, chopped *
• 1/3 cup walnuts, chopped*
• 1/2 cup sliced almonds *
• 1/4 cup Swerve granular
• 1/2 tsp. cinnamon
• 1/4 tsp. Pink Himalayan salt

*Can use 1 or 2 types of nuts & not all 3, but use the same total of nuts.

INSTRUCTIONS

1. Preheat oven to 350 ˚F.
2. Melt butter or oil in a large skillet over medium heat. Add apples, cinnamon, lemon juice and Swerve, mixing well.
3. Sauté apples for about 5 minutes. Should be just slightly cooked but not soft.
4. In a mixing bowl, place all the topping ingredients. Using your fingers, rub the oil/butter with the other ingredients until it looks like wet sand.
5. Put the apples into a greased 8 or 9-inch square baking pan or pie plate. Use your fingers to sprinkle the topping over the apples.
6. Bake for 20-30 minutes or until golden brown. Let rest 10 minutes before serving.