Keto apple crisp is the ultimate fall dessert. In this delicious version, toasted walnuts create a sweet, irresistible topping.
Every year, come October, I start making this recipe. Even if I didn’t like to eat it, I would still make it, just for the amazing smell that fills my kitchen! Apples, pumpkin, vanilla, and cinnamon. These are the scents and flavors of fall. 🌧️
The ingredients you’ll need
You’ll only need six simple ingredients to make this tasty dessert. The exact measurements are in the recipe card below. Here’s an overview of what you’ll need:
Fuji apples: Or any other sweet apple variety that’s suitable for baking (see details below).
Chopped raw walnuts: Pecans also work. Make sure they’re unsalted.
Melted unsalted butter: European butter tastes best, but any unsalted butter will work.
Cinnamon: Make sure it’s fresh. It’s such an important part of this recipe, and a stale spice can easily ruin a dish.
Vanilla extract: It’s best to use pure vanilla and not the artificial stuff. There’s a difference!
Sweetener: This is optional and not really needed, in my opinion. But if you wish, you can use a small amount of granulated sugar-free sweetener or a syrupy one.
How to make keto apple crisp
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Your first step is to prep the apples: peel, core and slice them.
2. Arrange the apple slices in a baking dish. One layer is ideal, but two layers are OK too.
3. Mix together the remaining ingredients and pour over the apples.
4. Bake for about 30 minutes at 375°F. You’ll know it’s ready by the amazing smell!
5. Divide into plates, drizzle with the pan juices, and serve.
What to use for the topping?
The classic topping for apple crumble is made of oats, flour, sugar, and cinnamon. Cold butter is mixed in until the mixture becomes crumbly (hence the name of this dessert).
My version is simple. I make this recipe without oats. To achieve a delightful crunch, I simply use chopped walnuts. I mix the walnuts with melted butter, vanilla, and cinnamon. You can add a sweetener if you wish. This crunchy topping is truly delicious!
How to sweeten keto apple crisp?
Classic recipes contain a lot of sugar. This is unnecessary. In fact, this dessert doesn’t even need to be sweetened. Unless you use tart apples (and you shouldn’t), baked apples are naturally very sweet. The combination of their sweetness with the buttery topping is amazing.
If you’d like to add a sweetener, 2 tablespoons of a sugar-free sweetener mixed into the topping are plenty.
When I make this recipe, I often divide the mixture into two and make half with a sweetener and half with no sweetener at all. My husband and I think that the unsweetened version is perfect. But my kids do prefer the slightly sweetened version.
What apples to use?
You should use fresh, crisp apples such as Fuji. Don’t use a soft apple variety such as Macintosh – they will become mushy when baked.
And you should definitely peel the apples. The skin will interfere with the crumble’s texture.
How do you core an apple, anyway?
I admit that I own an apple corer (got it on Amazon). I’m not proud of it – I try to avoid buying kitchen unitaskers. But this is one gadget that I actually use quite a bit.
If you don’t own an apple corer, simply peel the apple, cut it in half, then cut each half into two quarters, cutting around the core. That’s how I do it in the video below.
Can I keep leftovers?
Yes. You can keep leftovers of this keto apple crisp in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered, in the microwave on 50% power.
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Keto Apple Crisp
- 2 medium Fuji apples, peeled, cored and sliced into ½-inch-thick slices
- 1 cup chopped raw walnuts, unsalted (or pecans)
- 4 tablespoons unsalted butter, melted
- ½ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 tablespoons granulated sweetener (optional)
- Preheat your oven to 375°F. Layer the apple slices in a square 9-inch baking dish, in one or two layers. You can also use four individual baking dishes.
- In a medium bowl, using a fork, mix together the chopped walnuts, melted butter, cinnamon, vanilla, and (if using) sweetener.
- Using a rubber spatula, pour the mixture over the apples, spreading it evenly.
- Bake the coated apples until the walnut topping is golden and the apples are tender, 25-30 minutes.
- Divide the apple crisp among four plates. Drizzle with the pan juices and serve.