Thursday, February 27, 2014

Sugar-Free Apple Crisp

As you all know, I've been on something of a sugar detox for the past two months. It has been awesome, and I've really noticed that my sugar cravings have significantly decreased and become super-manageable. (If you want to hear more about it, check out my other posts here, here, and here.) That being said, however, I won't deny that I still have moments where I just want to enjoy a special treat. This recipe is perfect, because it is 100% free of added sugar, but it still totally feels like a treat! The apples and cinnamon are plenty sweet, and the almond meal crumb topping has a perfect crunchy texture. I personally don't miss the sugar at all when I eat this! (Okay, full confession I will admit that the first time I made this I was going to be sharing it with friends, so I cheated and added a tablespoon of honey to both the apples and the topping. I've become a little paranoid that my tastes have adjusted so well that others will find the lack of sugar too noticeable. Honestly, though, they seemed to enjoy it just fine, and when I made it again without any added sweetener I (and my husband too as my impartial judge) didn't notice a difference.)


Sugar-Free Apple Crisp
4-6 SERVINGS 
PREP: 15 minutes           COOK: 45 minutes            READY IN: 1 hour


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


 For the filling:
  • 4 tart apples (I used Granny Smith)
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons cinnamon  
 For the topping:
  • 1 cup almond meal/flour (or 1 1/2 cups and omit the oats if you want it grain-free)
  • 1/2 cup oats 
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup butter (softened) or coconut oil
  • 1 teaspoon water
  • 2 tablespoons pecan pieces (optional)

DIRECTIONS


  1. Preheat the oven to 350ºF.
  2. Cut the apples into thin slices. Combine with lemon juice and cinnamon.
  3. Combine the almond meal, oats, cinnamon, butter, water, and pecan pieces in a mixing bowl. Mix until they form a slightly crumbly dough. It should be wet enough that it will just hold together if you form balls (you can add a few more drops of water as needed).
  4. In a round or square baking tin (e.g. 8x8 pan or pie tin), spread the apple mixture. Sprinkle the crumb topping as evenly as possible over the apples (you can form small balls and place them "strategically" to cover the top the way you want).
  5. Cover with aluminum foil and bake for 20 minutes. Then bake uncovered for another 20-25 minutes, until the apples are bubbly and top is golden.
  6. Serve plain or topped with coconut milk whipped cream (if you want to be 100% sugar-free - and dairy-free too) or some other ice cream or whipped topping.

NUTRITION FACTS



    1/6th of recipe    267 calories   17.6 g fat   26.1 g carbs    4.6 g protein    13.5 g sugar   

Enjoy!
Recipe adapted from The 21-Day Sugar Detox.

1 comment:

sakuramama said...

My topping was too dry even after more water was added and it was to tarty . . . The apples were!

I don't know what the problem was.

And maybe I should've used two different kinds of apples and butter.
I did use coconut oil!

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