Lower Carb/Low Sugar Apple Crumble

Serves 4

I adapted this recipe from one I found online, I would love to give credit, but I do not know where it came from originally. :/

Apple Filing:

4 large sweet/tart apples (I prefer Honeycrisp, but Granny Smith are great too!)

2 tsp. unsalted butter (organic and/or grass fed)

2 Tbsp. Lakanto Golden Monkfruit sweetener (or Erythritol, granular)

1 Tbsp. pure Maple Syrup (organic is always best)

1/2 tsp. Vanilla Extract (pure)

1 tsp. ground Cinnamon (I prefer organic Siagon)

Crumble Topping:

3/4 C. rolled oats

1/2 C. Blanched Almond Flour

1 Tbsp. Lakanto Golden Monkfruit sweetener (or Erythritol, granular)

3/8 tsp. Stevia Powder (I use SweetLeaf Organic, shaker)

1 tsp. pure maple syrup (organic is always best)

1/2 tsp. ground cinnamon (I prefer organic Siagon)

Pinch salt

1/3 C. finely chopped pecans

2 Tbsp. unsalted butter, chilled and cut into little cubes

Whipped Cream Topping (optional but throws it over the top!):

2/3 C. Heavy Whipping Cream

1/8 tsp. Stevia Powder (I use SweetLeaf Organic, shaker)

1/2 tsp. Pure Vanilla

Preheat oven to 400. Peel and dice apples.

In a large skillet or cast iron pan, add all "apple filling ingredients" and stir well. Heat over med-high heat until just simmering, then reduce and simmer until apples are "just" tender. While apples cook, mix up the Crumble Topping.

In a small bowl, mix together oats, flour, sweeteners, cinnamon and salt, stir in pecans. Use your finger to crumble in the butter, leaving some small chunks.

Butter 4 small ramekins, I like the oval shaped ones myself. Evenly distribute the apples into the dishes and top with the crumble mixture. Bake 8-10 minutes.

While apples bake, whip up the Heavy Cream, stevia and vanilla with a mixer until stiff. Scoop small balls onto wax paper and place into freezer to make soft "ice cream". Once apple crumble's have finished baking, top with "ice cream" and enjoy! :)