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! :)