My Mother’s Apple Crisp
Add to favorites
Plan Z Phase: This is a Z3.5 (ZReboot) and Zola to GO! recipe.
There’s something about the potential of smelling apples baking with cinnamon and nutmeg that conjures up fond memories of my mother in the kitchen. She taught me as a small girl to make apple crisp so I did it often. At one point I converted the recipe using Truvia and some oats as well as almond flour. Technology has changed and we now have Swerve or ZSweet. These sugar substitutes caramelize so it gets the crunchy top I was missing from the original apple crisp recipe. Truvia won’t caramelize. I have used regular flour in this one (hence Z3.5) because per person it’s not much and it’s a treat. Just treat it…as a treat. This also makes a wonderful little breakfast the next day. Just keep your portion small; about a ½ cup.
Servings: Serves 6
Ingredients:
- 3-4 large apples peeled and cut into thin wedges (I used Honeycrisp. Granny Smith works great, too.)
- ½ cup of regular flour (you can also try coconut flour for fewer carbs. If you do use coconut flour please note that your crumble won’t crisp up as well
- ½ cup of Swerve or ZSweet sugar substitute (Order this online. These are great, new products but I have not found them in a store yet).
- 1 egg
- Pinch of salt
- ½ tsp of cinnamon (or to taste)
- ½ tsp of nutmeg plus a little more for dusting (or to taste)
- 1/3 cup of butter, melted
Instructions:
Grease the bottom of a 9″ x 9″ ovenproof pan. Spread in your apple wedges.
In a bowl add the flour, egg, salt, cinnamon and nutmeg. With a fork mix the dry goods and egg to make a crumbly mixture. Pour that over the apples and spread it out to cover the surface.
Drizzle the melted butter over the top. It won’t cover every bit. There will be spaces in-between. Now, I put a whisper of additional nutmeg over the top.
Put in the oven to bake at 375 degrees for 30 minutes or until the top begins to brown a bit.
Serving Suggestions:
You can serve this warm or at room temperature. One of my favorites is actually serving the crisp the next day for a small breakfast. When you store it, I do it on the counter rather than refrigerator. The top will be crispy in most parts. When I cover it, I only cover the cut edge. I find that if I cover the whole top the crispy crust turns moist. Same thing happens when I put it in the refrigerator; hence the counter storage. Most often if you serve this to a group you won’t have any leftovers anyway!
Enjoy!
Cheers,
Roasted Prime Rib
When I was a kid this was served at very special meals. My mother made hers plain. I had no idea how incredibly fabulous this meat could taste until I started adding the meat rub!
Zola-fied Berghoff Spinach
The Berghoff is a famous Chicago restaurant. Their creamed spinach is an institution in itself. This is my ZReduction version.
Cranberry Sauce “Zolafied”
Who doesn't love cranberry sauce. Happy holidays!
Cheesy Green Bean Casserole
A traditional holiday classic.
Cranberry Royale (EASY)
This is a takeoff of a cranberry bake recipe from Southern Living. This is homey, tasty, and not too sweet. Just a little cranberry twang but plenty of sweetness in the apples.
Chive Butter Biscuits
This is a combination of a few recipes I found. Love the fact that these are low carb and tasty!
How to Cheat on Your Diet at Thanksgiving
Remember, the average American gains at least 7 pounds over the holidays. You don’t have to follow the crowd.
Turkey Tips
Many people think the Thanksgiving turkey dinner is the most intimidating meal to make. It's not. Here's some rules to follow.
Made this last night and it was pretty good. I left it on counter overnight to have for breakfast. After I scrapped off the butter and heated it in microwave it was ok. I wrote on recipe, 86 the egg and half the butter, use butter for crumble.