Ready in about 40 minutes, this is an easy dessert that you can whip up anytime. Even the leftovers are good! Every year, come October, I start making this recipe. Even if I didn’t like to eat it, I would still make it, just for the amazing aroma that fills my kitchen! Apples, pumpkin, vanilla, and cinnamon. These are the scents and flavors of fall. If I had to rate my favorite desserts, this tasty keto apple crisp would be right up there in the top five (just to clarify, chocolate and cheesecake still win!).
Ingredients
Recipe Card
Fuji apples: Or any other sweet apple variety that’s suitable for baking (see details below). Chopped raw walnuts: Pecans also work. Make sure they’re unsalted. Melted unsalted butter: European butter tastes best, but any unsalted butter will work. Cinnamon: Make sure it’s fresh. It’s such an important part of this recipe, and a stale spice can easily ruin a dish. Vanilla extract: It’s best to use pure vanilla extract. Sweetener: This is optional and not really needed, in my opinion. But if you wish, you can use a small amount of a granulated sugar-free sweetener or a syrupy one.
Use chopped pecans instead of walnuts. You can use ghee instead of butter. Experiment with different apple varieties, but remember to choose firm, dense apples and not soft ones. Add a pinch of nutmeg.
Your first step is to prep the apples: peel, core, and slice them. Arrange the apple slices in a baking dish. One layer is ideal, but two layers are OK too. Mix together the remaining ingredients and pour the mixture over the apples. Bake for about 30 minutes in a 375°F oven. You’ll know it’s ready by the amazing aroma! Divide into plates, drizzle with the pan juices, and serve. And you should definitely peel the apples. The skin will interfere with the crumble’s texture. You can also use this dessert as a filling for crepes or to top pancakes like these coconut flour pancakes.
