Traditional apple crisp takes healthy apples and loads them up with sugar and butter. With some simple swaps, this version is much lighter, and just as satisfyingly sweet.
INGREDIENTS (serves 10):
APPLE MIXTURE
- 5 medium-sized Granny Smith apples
- 1/4 cup Stevia-in-the-Raw Granulated Sweetener
- 3 Tbsp unsweetened vanilla almond milk
- 1 Tbsp lemon juice
- 1/4 cup (1 scoop) Vanilla 20/20 Fiber/Protein Powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
CRISP TOPPING
- 1/2 cup rolled oats
- 1/4 cup almond flour
- 1/4 cup (1 scoop) Vanilla 20/20 Fiber/Protein Powder
- 1/3 cup Stevia-in-the-Raw Granulated Sweetener
- 1/2 tsp baking powder
- 3 Tbsp coconut oil (in liquid form/ melted)
- 1 tsp vanilla extract
PREPARATIONS:
- Preheat oven to 400°F. Coat a 8” square baking dish with nonstick cooking spray, set aside.
- Prepare apples by cutting into thin sliced wedges and removing the core. Apples should yield ~4 1/2 cups once sliced. Place in a large bowl.
- Add remaining apple filling ingredients to bowl and toss so that apples are evenly coated. Pour mixture into prepared baking dish.
- Add rolled oats, almond flour, 20/20 powder, stevia-in-the-raw, and baking powder to a bowl. Mix until well combined.
- Add melted coconut oil and vanilla to bowl of crisp ingredients. Use a fork to combine all ingredients.
- Pour crisp topping over apples, distributing evenly over the top of apple mixture. Place in oven to bake for 45-50 minutes, or until topping is golden brown and the apples are cooked thoroughly.
- Serve hot or cold.
FOR JOURNALING ON THE F-FACTOR DIET: 17g carbohydrate, 5g fiber – This is a Step 2 Approved Recipe* ACTUAL NUTRITIONAL CONTENT PER SERVING: 133 calories, 4g protein, 18g carb, 5g fiber, 13g net carb, 8g sugar, 6g fat, 4g sat fat, 29mg sodium NUTRITIONAL CONTENT PER SERVING Serves 10
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*Please note that this recipe would count as a serving of fruit for the day.
