Healthy Apple Crisp

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What’s better than the smell of apple crisp in your home over the holidays?

This recipe is not only Paleo (grain-free) and refined sugar-free, but it can be enjoyed without any remorse or bloatedness the next day. It is so delicious and comforting.

I like peeling my apples, but it isn’t necessary.

From the soft, chewy apple filling combined with the crumbly, sweet texture of the nut topping, this will become your healthy go-to dessert over the holidays or anytime.

It is definitely one of my new favorites.

Manage your sugar intake with recipes like this and transition into the new year with ease and joy.

If you are 100% sugar -free (meaning not even honey or agave, etc.) I have included an alternative sweetener (monk fruit) which is a new discovery for me-and I like it!

I wanted to share it with you if you are looking to decrease your sugar-intake altogether. Monk fruit is a calorie-free alternative (but please don’t confuse it with chemical or artificial sweeteners).

To learn more about the health benefits of monk fruit go here, and to order it to have in your pantry, go here.


Healthy Apple Crisp
Serves about 6



2 pounds apples (about 5 or 6 medium apples), cored, sliced, peeling optional
2 tablespoons fresh lemon juice
1/4 cup pure maple syrup (sugar-free version, add 1/4 cup monk fruit sweetener)
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon sea salt

1 1/2 cups nuts (I combined pecans, walnuts-you can use just pecans or any nut combination you wish)
1/2 cup shredded unsweetened coconut
2 tablespoons pure maple syrup (sugar-free version, add 2 tablespoons monk fruit sweetener)
1 tablespoon melted coconut oil
1/4 teaspoon salt
1/4 teaspoon vanilla extract



Preheat the oven to 325F.

Slice the apples into thin slices (about 1/8-inch thick) and place them into a medium-sized pot. (I used my Le Creuset pot which worked well)

Add in the lemon juice, maple syrup (or monk fruit sweetener), cinnamon, ginger, and salt and stir to coat the apples well.

Place the pot on the stove over medium-high heat to bring the liquid to a boil. Once the liquid is bubbling, cover the pot and lower the heat so the apples can simmer for about 8-10 minutes, until they are fork-tender.

While the apples are cooking, prepare the topping.

Combine all of the topping ingredients in a food processor to combine evenly into a crumbly texture.

Spoon out the apples once fork-tender into a shallow baking dish.

Sprinkle the topping over the top of the apples and bake in the oven for 20 minutes at 325F.

The topping won’t completely brown, but should feel dry to the touch.

Serve immediately with a scoop of vanilla coconut milk ice cream/whipped cream if you wish.

This can be kept in refrigerator for up to a week and can be reheated in the oven.


Lisa xoxo

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