This spiced apple crisp recipe is equally enjoyable for breakfast or as a dessert with antioxidants and fiber!
Whether you’re in need of a meal prep dessert recipe or looking to serve a group, these perfectly portioned apple crisps will serve up just the right amount of sweetness coupled with wholesome ingredients for a guilt-free treat.
When choosing apples, look for a mix of sweet and tangy apples for a more complex end result. Honey crisp apples are both sweet and tangy while Granny Smith or golden delicious tend to be more tangy. Pears can also be used.
Spices for Healthy Digestion
The flavor and aroma of cinnamon pair perfectly with baked apples for a warm and inviting flavor with comfort food appeal. This recipe enhances the ground cinnamon and nutmeg with Cinnamon Herbal Fasting Tea crystals, adding additional notes of citrus from bergamot and earthy burdock root. Cinnamon and bergamot help support healthy digestion and contain antioxidants to help protect cells from damage. (1)
Oats and nuts combine with grass-fed butter and coconut sugar to create a crunchy, buttery and slightly sweet topping that toasts as it bakes to golden brown goodness. Oats are a great source of fiber and help support healthy digestion while almond flour and pecans add healthy fats. Walnuts or chopped almonds can be used in place of pecans. Macadamia or cashew flour can be used in place of almond flour. Ground ginger and cinnamon bring warm, spicy flavor to the crumble topping. Ginger also supports a healthy gut and helps reduce inflammation.
- Finish off your crumble with a scoop of dairy-free ice cream or whipped cream.
- If you’re cutting back on added sugar, omit the coconut sugar and use ¼ tsp of monk fruit sweetener instead.
- 2 cups Granny Smith and honey crisp apples peeled and chopped
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tbsp coconut sugar
- 2 sachets Pique Cinnamon Herbal Fasting tea
- 2 tbsp melted unsalted butter plus extra for greasing
- 1/2 cup old fashioned oats
- 1/2 cup chopped raw pecans
- 1/4 cup blanched almond flour
- 2 tbsp melted unsalted butter
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- Preheat oven to 350ºF and lightly grease 4 (5-inch) ramekins with butter. Add chopped apples to a medium mixing bowl and drizzle with lemon juice, butter and tea crystals. Stir to coat. Add remaining ingredients and stir to coat. Divide apple mixture between 4 (5-inch) ramekins.
- Add ingredients for crumble topping to a medium mixing bowl and stir to coat until evenly moistened. Top apple layers with crumble topping and place ramekins on a medium baking sheet bake for 35-40 minutes. Cool 10 minutes at room temperature before serving.