Well, I’ve discovered something about myself. Despite being a good speller and having worked as an admin for enough years that I should know my way around a keyboard, I seem to have a problem spelling “crisp”. I must have typed “crips” five times when saving this picture and then I did it again in the title! What the heck – I’m writing about apples, not gangs!
Anyway, having saved my apples from a life of crime, here is a caramel apple criSP. This is an easy and yummy fall dessert and it can be free of added sugar (can’t consider it actually low-carb, but at least most of the sweetness comes from the apple juice). The caramel flavor isn’t overwhelming, but I feel it definitely adds something special.
Caramel Apple Crisp
Filling
4 Golden Delicious apples
2 tablespoons butter
1/2 cup apple juice
3 teaspoons caramel syrup (the kind you put in coffee – I found it in the coffee aisle)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
Topping
2 tablespoons melted butter
1/2 cup unsweetened coconut
1/2 cup almond flour
1 teaspoon stevia (can use 1.5 teaspoons sugar)
1/4 teaspoon cinnamon
1 tablespoon caramel syrup
Preheat oven to 350. Peel, core, and slice apples. Melt 2 tablespoons butter over medium -low heat. Add apples, apple juice, caramel syrup, cinnamon, nutmeg, and salt. Cook, stirring often, for 15 minutes or until apples are softening (without completely breaking up) and mixture is bubbly.
While apples are cooking, prepare topping. Melt 2 tablespoons butter. Combine with coconut, almond flour, stevia, cinnamon and caramel syrup. Mixture will look like a streusel, or as recipes for streusel always say, have the texture of wet sand (I always wonder how people who have never been to the beach know what their topping mixture is supposed to look like).
Turn apple mixture into ungreased 8 inch round casserole dish. Bake for 40 minutes. Serve with whipped cream (or ice cream if you’re feeling really decadent) and a drizzle of caramel syrup.
