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Ingredients Method

Ingredients
  

  • For the Apple Filling
  • 2 medium apples peeled and sliced thin (Honeycrisp or Granny Smith work best)
  • 1 tbsp butter or coconut oil
  • 1 tbsp granulated allulose or erythritol
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp lemon juice
  • Pinch of salt
  • For the Crisp Topping
  • ¼ cup rolled oats gluten-free if needed
  • ¼ cup almond flour
  • 1½ tbsp butter melted
  • 1 tbsp allulose or brown sugar substitute
  • ¼ tsp cinnamon
  • Pinch of sea salt

Method
 

  1. Heat a small oven-safe skillet (6–8 inches) over medium heat.
  2. Add butter, then the sliced apples, sweetener, cinnamon, nutmeg, lemon juice, and salt.
  3. Stir and cook 5–7 minutes until apples soften and begin to caramelize. Remove from heat.
  4. In a small bowl, combine oats, almond flour, melted butter, allulose, cinnamon, and a pinch of salt.
  5. Mix until crumbly and well coated.
  6. Sprinkle the crisp topping evenly over the apples in the skillet.
  7. Transfer skillet to a 350°F oven.
  8. Bake for 15–18 minutes, until the topping is golden brown and crisp.
  9. Serve warm with a spoonful of Greek yogurt or a small scoop of sugar-free vanilla ice cream.
  10. Drizzle with a touch of unsweetened almond butter for a cozy fall dessert that doubles as breakfast.
  11. Top with a sprinkle of chopped pecans or walnuts for extra crunch