My Mother’s Apple Crisp

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,