2medium Fuji applespeeled, cored, and sliced into ½-inch-thick slices
1cupraw walnutsunsalted, chopped (or pecans)
4tablespoonsunsalted buttermelted
½teaspoonground cinnamon
1teaspoonpure vanilla extract
2tablespoonsgranulated sweetener(optional)
Instructions
Preheat the oven to 375°F. Arrange the apple slices in one or two layers in a square 9-inch baking dish (or a baking dish of a similar capacity). You can also use four individual baking dishes.
In a medium bowl, using a fork, mix 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, for about 25-30 minutes.
Divide the apple crisp among four plates. Drizzle with the pan juices and serve.
Video
Notes
At 10 grams of net carbs, this recipe is most suitable for those allowing themselves around 50 grams of net carbs per day.
You should use a dense, crisp apple variety such as Fuji in this recipe. Don't use a soft variety such as Macintosh - they will become mushy when baked.
You should definitely peel the apples. The skin will interfere with the crumble's texture.
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered, in the microwave at 50% power.