This really is the perfect autumn treat to showcase the fruit at your local farmers market. If you want to make it even lower in carbs, you can increase the ratio of berries to apples.

COOKTOP COVE

KETO APPLE CRISP 

8

20 MINUTES

30 MINUTES

50 MINUTES

½ cup pecans, chopped

½ cup blanched almond flour

1 tablespoon & 1 teaspoon ground cinnamon, separated

1½ teaspoons vanilla, separated

1 teaspoon salt, separated

½ cup confectioners erythritol sweetener, separated

3 tablespoons unsalted butter, melted

3 Granny Smith apples, peeled and sliced

2 tablespoons lemon juice

¼ cup water

2 tablespoons unsalted butter

1 to 2 cups mixed berries 

Preheat the oven to 350F.

In a medium mixing bowl combine the pecans, almond flour, 1 teaspoon of ground cinnamon, ½ teaspoon of vanilla, ½ teaspoon of salt, and ¼ cup confectioners erythritol. 

Stir well, then add the melted butter and stir until the mixture is well combined and beginning to clump together. Set aside.

Place the peeled and sliced apples in a second mixing bowl. Add the lemon juice and water, and toss to coat all the apple pieces. 

Place the butter in a stainless steel saucepan over medium-high heat until melted. Reduce the heat to medium and stir/swirl regularly for two to three minutes, or until it has browned and the butter has a nutty smell. 

Strain the apples of their liquid. Discard half, and slowly add the rest to the browned butter. 

Add the remaining ¼ cup of erythritol sweetener, 1 teaspoon of vanilla, and 1 tablespoon of cinnamon and stir well. 

Bring the mixture to a simmer and add the apples.

Cook about five minutes, stirring constantly, then add the berries.

Cook an additional five to seven minutes, stirring regularly, until the fruit has softened.

Transfer the fruit mixture to a baking dish (I used a 13x9” glass baking dish), and sprinkle with the crisp/crumble mixture.

Bake 10 to 15 minutes, or until the topping is crisp. Allow to cool at least five minutes before serving. 

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