SERVES 8
INGREDIENTS:
coconut oil nonstick cooking spray
7 apples, peeled, cored and chopped
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ cup pecans or walnuts
¼ cup almond flour
2 tablespoons unsweetened almond butter
6 dates
OPTIONAL INGREDIENT:
½ cup erythritol
PREPARATION:
1. Preheat oven to 350 degrees F and spray a 9 x 9–inch baking dish with coconut oil nonstick cooking spray.
2. Heat apples in a large sauté pan over medium heat. Apples will release fluid and begin to dehydrate after a couple of minutes. Add cinnamon, nutmeg, ginger, and erythritol, if desired. Cook until apples are hot and soft, about 15 minutes. Don’t allow apples to dry out and burn.
3. Remove apples from heat and pour into the baking dish.
4. Mix nuts, flour, almond butter, and dates in food processor until well blended and chunky.
5. Remove crumble topping from food processor and sprinkle on top of the apples in baking dish. Bake the apple crisp for 15 minutes.
6. Use an ice cream scoop to spoon small portions into dessert bowls. Serve warm or cold.
NOTE: Try using the slicer attachment on a food processor as a shortcut when cutting up the apples.
NUTRITIONAL INFORMATION PER SERVING: 84.5 calories, 1.9g protein, 6.8g carbohydrates, 1.7g fiber, 4.5g sugar, 6.3g fat, 0.5g saturated fat, 0.0mg cholesterol, 0.1mg sodium