*note: All (or as many as possible) of my ingredients are organic.
- 6-8 peeled, cored and sliced organic apples (depending on size of apples) – I used the combination of macintosh, gala red and honey crisp, because this is what was in season and available for picking, but I’m also a big fan of pink lady and fuji (more tart flavors!)
- ½ cup extra virgin olive oil
- ½ cup monk fruit sweetener and erythritol (you may use allulose instead of monk fruit and erythritol but I have not yet tried it in this recipe; allulose and erythritol are about 70% as sweet as sugar, and monk fruit is 150-200 sweeter than sugar, so you may want to adjust allulose if only using this as a sweetener)
- ¾ cup almond flour
- ¾ cup old-fashioned, rolled oats
- ½ cup finely ground flax seeds, hemp seeds and chia seeds
- ½ cup walnuts (may crush or cut into smaller pieces)
- 4-5 tablespoons of unsalted, melted butter (depending on how dry or moist you prefer the apple crisp)
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- Preheat oven to 375 F.
- After rinsing, cut up, peel and core 6 apples.
- In a bowl, add all ingredients listed above, one by one, mixing well after adding each ingredient.
- Grease oven pan with olive oil.
- Pour the mixture in the oven pan and distribute evenly.
- Bake at 375 F heat for 25-30 minutes.
- Let the apple crisp cool down for 10-15 minutes and sprinkle cinnamon on top before serving.
- Enjoy a small amount as part of breakfast, or as a dessert! If you are using it as a dessert, you may add vanilla ice cream or enjoy it on its own!