a healthier, apple crisp.

I love the festivities of the holidays. I love the gatherings, the exchange in energy with those you may not see that often, the cheer that rings through loved ones voices and the twinkle in their eyes when they light up with excitement.

What I don’t love, is the sugar and copious amounts of butter that’s cooked into most foods. For many, holidays can represent indulgence. And while I LOVE to indulge, I want to be indulging in what agrees with my body and what allows it to run efficiently. So I revamped an older apple crisp recipe which lended a full belly, brain fog and lethargy into a healthier one that cuts the amount of sugar and butter significantly. I love my treats but I want my treats to nourish me. :P



  • 6 cups finely chopped apples

  • 1/2 cup Sola sweetener

  • 1 tbs butter, non dairy or coconut oil, melted

  • 2 tbs cinnamon

  • ½ tsp allspice

  • ⅛ tsp nutmeg

  • Juice from 1 lemon


  • 1 cup almond flour

  • 1/2 oats or as much oats to cover the apples

  • 1 tbsp butter, non dairy or coconut oil, melted

  • 1 tsp cinnamon


Preheat oven to 350F. Prep your baking dish by lightly brushing it with coconut oil. Mix all filling ingredients in a mixing bowl. Transfer to the pie dish and spread evenly. Then, mix all topping ingredients in a separate small mixing bowl until coarse crumble begins to form. Sprinkle this mixture over the apples in the pie dish. Layer the topping ingredients over the filling ingredients inside the baking dish. Bake in the oven for roughly 25 - 30 minutes or until the topping turns golden brown. Allow the apple crisp to cool for 5 minutes. Enjoy!