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Plan Z Phase: This is a Z3 (ZReboot) recipe. Anytime October rolls around I miss my mother. There’s something about 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. This year I converted my mother’s apple crisp recipe to one that has no sugar and few carbs. Truvia won’t caramelize like sugar will but this recipe sure hit the spot. I hope you enjoy it, too. We can have our dessert and eat it too.

Servings: Serves 4-6

Ingredients:

• 3 large apples peeled and cut into thin wedges (I used Honeycrisp. Granny Smith works great too)
• ½ cup of Super Fine Ground almond flour (Bob’s Redmill is the most popular brand)
• 1/3 cup of quick cooking oats (I use John McCann steel cut oats)
• Pinch of salt
• 6 Tbl of butter cut into bites
• Pumpkin pie spice (to taste)
• Truvia (stevia) to taste

Instructions:

Grease the bottom of a 9″ x 9″ ovenproof pan. Spread in your apple wedges. I like to sprinkle them with pumpkin pie spice because it has nutmeg and cinnamon in it. I also sprinkle on one tsp of Truvia. This is enough for me as far as adding sugar.

In a bowl add the almond flour, oats, salt and butter. With a fork mix the dry goods and break up the butter to distribute. I then add another teaspoon of pumpkin pie spice (the amounts are to your taste. If you need it sweeter you can add a bit more Truvia).

Pour the mixture over your apples. Spread it around so it covers as much of the apples as possible.

Bake at 375 degrees for 45 minutes or until lightly browned on top.

Serving Suggestions:

Serve warm or at room temp.  Because of the butter make sure to store leftovers in the refrigerator.  I love it cold too.

Enjoy!

Cheers,