🍎 Diabetic-Friendly Apple Crisp
A warm, cinnamon-spiced apple crisp with a crunchy oat-and-nut topping, made with no added refined sugar.
Ingredients
Apple filling
- 4 medium apples, peeled and thinly sliced
- 1 tbsp lemon juice
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp cornstarch
- 2 tbsp monk-fruit or stevia-based sweetener
- 1 tsp vanilla extract
Crisp topping
- ¾ cup old-fashioned rolled oats
- ½ cup almond flour
- ⅓ cup chopped walnuts or pecans
- 2 tbsp monk-fruit sweetener
- 1 tsp cinnamon
- ¼ tsp salt
- 3 tbsp melted butter or coconut oil
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- Toss the sliced apples with lemon juice, cinnamon, nutmeg, cornstarch, sweetener, and vanilla.
- Spread the apple mixture evenly in the baking dish.
- In another bowl, combine oats, almond flour, nuts, sweetener, cinnamon, and salt.
- Stir in the melted butter until the mixture becomes crumbly.
- Sprinkle the topping evenly over the apples.
- Bake for 35–45 minutes, until the apples are tender and the topping is golden brown.
- Let cool for 10–15 minutes before serving.
Diabetes-friendly serving tip
Keep the portion around ½ cup and pair it with plain Greek yogurt or a small amount of unsweetened whipped cream. The exact carbohydrate count will vary with the apples and sweetener used, so check the labels if you’re counting carbs.
Estimated per 1/6 serving: roughly 25–30g total carbs, depending on apple size and ingredients.
