Apple Crisp

Here’s a diabetic-friendly Apple Crisp that’s low in added sugar and lower in carbs than traditional versions — but still warm, cozy, and delicious.

🍎 Diabetic Apple Crisp (Low Sugar, Lower Carb)

Servings: 6–8
Carbs per serving: ~18–22g (varies by apples used)

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Ingredients

Filling:

• 5 medium apples (Granny Smith or Honeycrisp work well), peeled & sliced
• 1 tbsp lemon juice
• 2–3 tbsp monk fruit sweetener or erythritol (adjust to taste)
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp cornstarch (or 2 tsp arrowroot)

Topping:

• ¾ cup almond flour
• ½ cup old-fashioned oats
• ¼ cup chopped pecans or walnuts
• 3 tbsp monk fruit sweetener or erythritol
• ½ tsp cinnamon
• ¼ tsp salt
• 5 tbsp melted butter (or coconut oil)

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Instructions

1. Preheat oven to 350°F (175°C).
2. Toss apples with lemon juice, sweetener, cinnamon, nutmeg, and cornstarch.
3. Spread apple mixture into a lightly greased 8×8 baking dish.
4. In a separate bowl, mix almond flour, oats, nuts, sweetener, cinnamon, and salt.
5. Stir in melted butter until crumbly.
6. Sprinkle topping evenly over apples.
7. Bake 35–40 minutes, until bubbly and golden brown.
8. Let sit 10–15 minutes before serving.

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🩺 Blood Sugar Tips

• Keep portion to about ¾ cup.
• Pair with protein (e.g., Greek yogurt) to reduce glucose spike.
• For even lower carbs, replace half the apples with chopped zucchini (you won’t taste it!).