*serves 10

Ingredients

*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

Instructions

1. Preheat oven to 375 F.
2. After rinsing, cut up, peel and core 6 apples.
3. In a bowl, add all ingredients listed above, one by one, mixing well after adding each ingredient.
4. Grease oven pan with olive oil.
5. Pour the mixture in the oven pan and distribute evenly.
6. Bake at 375 F heat for 25-30 minutes.
7. Let the apple crisp cool down for 10-15 minutes and sprinkle cinnamon on top before serving.
8. 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!