Apple crisp is a classic fall dessert filled with tender seasonal apples covered sugar, cinnamon and delicious streusel crumbles. Top it with a scoop of vanilla ice cream and your life just might be changed :)
Of course, traditional apple crisp recipes are loaded with refined sugar that spikes your blood sugar and leaves you susceptible to unwanted weight gain, irritability and mood swings. Not to mention these old-fashioned recipes don’t contain any of the fitness-supporting protein that you need to continue crushing your weight loss and fitness goals.
What if I told you that it’s possible to give our beloved apple crisp dessert and extreme makeover that dramatically reduces the sugar and even adds in protein, all while preserving that classic apples-n-cinnamon flavor that we all love?
Check it out…
6 organic apples, cored and thinly sliced
2 tablespoons lemon juice
⅓ cup brown Swerve
3 tablespoons arrowroot
3 tablespoons water
½ teaspoon sea salt
2 cups Raw Pecans
½ teaspoon sea salt
¼ cup Swerve Confectioners Style
2 cups Plain Greek Yogurt
½ a vanilla bean, scraped
Preheat the oven to 350 degrees F and grease a casserole pan with coconut oil.
Place the thinly sliced apples in a large bowl toss with the lemon juice.
In a small bowl combine the brown swerve, cinnamon, ginger, nutmeg, arrowroot and sea salt. Add to the bowl of sliced apples, tossing until the apple slices are well coated. Transfer the sliced apples to the prepared pan and sprinkle evenly with 3 Tablespoons of water.
Place the pecans in a dry skillet over medium heat until golden. Transfer to a food processor and pulse into a powder.
Add in the protein powder, sea salt and swerve, pulsing until combined. Add in the melted coconut oil and vanilla extract and process until smooth.
Spread the protein-pecan crumbles evenly over the apples. Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 20-25 minutes, until golden on top and bubbling. Enjoy with a scoop of your favorite fitness ice cream!
Divide the yogurt into 2 ziplock bags and store in the freezer for 30 minutes.
Remove the yogurt from the freezer and, while it's still in the bags, break into pieces. If it's really solid, then place in the fridge for 10 minutes and then break it into pieces.
Place the frozen yogurt in a food processor and pulse to chop. Add the protein powder and flaked coconut and blend until creamy.