WARM APPLE CRUMBLE

INGREDIENTS

• For the Apples:
  • 4 large or 5 medium Granny Smith apples (peeled or not), seeded and diced into 1/2” cubes.
  • 1 stick Kerry Gold butter
  • 1/2 cup Swerve Brown or Lakanto Golden Monkfruit
  • 1 tsp. pure vanilla
  • 2 tsp. cinnamon
• For the Crumb Topping:
  • 1 cup blanched almond flour
  • 1/3 cup pecans, chopped
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg (or more cinnamon
  • 1/4 cup (4 Tbsp) Kerry Gold butter, softened
  • 1/4 cup Swerve Brown or Lakanto Golden Monkfruit

INSTRUCTIONS

1. Preheat oven to 375˚F. Grease an 8×8 ceramic or glass baking dish, or a 9-inch glass or ceramic pie plate.
2. In a large skillet over medium heat, melt the butter. Let it cook for a few minutes until browned, being careful not to burn it.
3. Add the apples and sauté 5-7 minutes. Add the vanilla, cinnamon and Swerve Brown, mixing well. Place the mixture into the baking dish.
4. To make the crumb topping, add the almond flour, pecans, cinnamon and nutmeg into a bowl, mixing well.
5. Mix in the soft butter and Brown Swerve, using your hands or a fork to combine. Sprinkle the crumble over the apples.
6. Bake for 25-30 minutes or until crumble is browned and crisp. Tent with foil at 20-25 minutes to prevent over browning.