Ingredients

The following ingredients have 4 Servings
  • 5 cups peeled, cored, sliced apples ((I recommend Cortland apples))
  • ⅓ cup Swerve, granular
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • cooking oil spray of choice
  • ½ cup whole grain spelt flour
  • ½ cup rolled oats, dry
  • ½ cup Swerve, brown
  • 6 tablespoons butter, cut into small chunks
  • added sugar free ice cream and/or sugar-free caramel syrup, if desired

Instruction

  • Preheat the oven to 350°F (175°C). Mist an 8x8-inch (20x20 cm) glass baking dish with cooking spray.
  • Peel, core, and slice your apples. Cut the slices ¼-½ inch (0.64-1.27 cm) thick, and then slice them in half widthwise. Mix the apples with granular Swerve, cinnamon, and nutmeg.
  • Pour your apple mixture into your prepared baking dish and spread the apples out into an even layer. Set the dish aside.
  • In a medium bowl, combine the spelt flour, oats, and brown Swerve. I used a combination of a spoon and my fingers. Then thoroughly incorporate the chunks of butter with clean hands.
  • Your apple crumble mixture is ready when it has a clumpy, coarse texture with no visible butter chunks. Sprinkle the crumble evenly over the top of the apples in the baking dish.
  • Bake the crisp in the middle of the heated 350°F (175°C) oven for 35-40 minutes. Let the crisp cool before cutting into it (it will be less watery if you let it cool a bit).
  • If desired, serve the crisp with some creamy vanilla ice cream and caramel syrup. Use sugar-free and no added sugar products if you are looking to keep the entire dessert sugar free. Enjoy!