Low Carb Apple Crumble

This is so yummy! It's a favorite in our house.

Serves 4

Whip up the "Mock Vanilla Ice Cream" and pop in the freezer, then preheat oven to 400 degrees. Make apple filling, while apples simmer, mix up dry crumble topping.

MOCK VANILLA ICE CREAM:

1 C. Heavy Whipping Cream

3/4 tsp. Sweetleaf Organic Stevia Powder (Shaker bottle)

1/2 tsp. Pure Vanilla Extract

Whip all ingredients together "just" until stiff peaks form and no longer. Use a cookie scoop to make balls on wax paper and freeze while crumble bakes.

FILLING:

4-5 good size sweet/tart apples (I prefer Honeycrips, but Gala and Grannies work too!)

2 Tbsp. unsalted sweet cream butter (organic is preferred!)

2 Tbsp. Lakanto Golden Monkfruit Sweetener (or plain Erythritol)

1 tsp. Sweetleaf Organic Stevia Powder (Shaker bottle)

1 tsp. honey (optional)

1 Tbsp. Lakanto Maple Flavored Monkfruit Syrup (or maple syrup)

1-2 tsp. Cinnamon

1/2 tsp. pure Vanilla extract

In a cast iron pan, (or other heavy skillet), heat butter over med-high heat, add in remaining ingredients, except for vanilla. Stir to combine and simmer over medium heat until apples are "just" crisp tender. Remove from heat and stir in vanilla.

TOPPING:

1 Tbsp. plus 3/8 tsp. Sweetleaf Organic Stevia Powder (Shaker bottle)

1 tsp. baking powder

3/4 C. Rolled Oats

1/2 C. almond or cashew flour

1/2 Tbsp. Coconut Flour

1/3 C. Pecan chips

pinch of salt

2 tsp. Lakanto Maple Flavored Monkfruit Syrup (or maple syrup)

2 Tbsp. butter cut into tiny bits, chilled

While apples simmer, mix all dry ingredients in a bowl, stir in the "maple syrup", then work butter in with fingers to make a crumble.

Divide apples evenly in single serving baking dishes, top with crumble and bake for 10 minutes. Top with dollops of Mock Vanilla Ice Cream.

Oh so good!