Low-Carb Apple Crisp With Cherries
This Low-Carb Apple Crisp Recipe is the fall dessert you need at your next gathering. It’s made with juicy apples, dark cherries, almond flour, vanilla, golden monk fruit, and a homemade apple pie spice that will make your home smell amazing! Such a great way to enjoy something similar to a traditional apple pie with way fewer carbs and no added sugar.
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- Granny Smith Apples: Did I mention that this recipe uses real apples? I was alarmed to see how many low-carb recipes out there substituted apples with zucchini, yet they were labeled as an apple crisp. Personally, I think if you’re going to claim a recipe has apples in it, then it should probably contain apples or at least call it a mock apple crisp. Despite the fact that apples have naturally occurring sugars, they also contain fiber which is so good for you. That’s why when I peeled my apples I left a bit of the skin on to keep that nutritional boost.
- Dark Cherries: One of my favorite pies in the world is the Cherry Apple Crumb from Julian Pie Co. When I set out to make this Apple Crisp I knew I wanted something similar to the real thing that was lower in carbs. That’s where my secret ingredient of dark cherries comes in. If you want to keep them out, you totally can. I would advise including one additional apple to make up for it though. However, I really think you should include the cherries. They’re so good!
- Golden Monk Fruit: A lot of baked goods ask for brown sugar. That’s where golden monk fruit comes into play! It tastes so great in apple desserts and helps keep this recipe sugar-free. If you want to use regular sugar, you certainly can, just know that it will increase your carb count.
- Homemade Apple Pie Spice: This is my own recipe and really brings this dessert to life. The smell alone is enough to make you hungry! If you’re in a rush and don’t feel like making the apple pie spice from scratch you can use store-bought instead, but trust me it’s super easy and worth the 5 minutes of effort.
- Vanilla Extract: I don’t know about you, but I have a hard time making most baked goods without the addition of vanilla extract. It’s a favorite of mine and adds such a great home-baked flavor to this dish.
- Lemon Juice: This will keep your freshly cut apples from turning brown. You can use fresh lemon or store-bought lemon juice. I say, use whatever you have on hand.
- Psyllium Husk Powder: A lot of low-carb desserts use xanthan gum. I’m not opposed to it being in my food, but I wanted to experiment and see if I could use something else. That’s where psyllium husk comes in. It’s packed with fiber and works very similarly to xanthan gum as a binding agent for the crumble topping. If you already have xanthan gum and would prefer to use that instead you will need to adjust the measurement to 1/2 tsp instead of 1 tsp.
- Almond Flour: This dessert recipe would not be complete without almond flour. It’s what makes the crust as similar to real apple crisp as possible without the use of all-purpose flour.
- Salted Butter: It’s important to use butter for the crisp topping. If you wanted to make this recipe dairy free, I would advise using vegan butter or very cold coconut oil. The texture of the crisp relies on cold butter to be mixed in. I haven’t tried it without butter so I can’t guarantee it would turn out the same as mine, but you can certainly try it!
- Pecans: For a little added crunch, I love the addition of chopped pecans. Plus it makes the crisp topping look so beautiful! You could also use walnuts instead if you don’t have pecans on hand.
How To Make The Filling
In order to make the filling you will want to start by peeling and slicing your apples. I used an apple slicer that I purchased from Amazon to make my life easier. I wasn’t super strict on how I peeled the apples, I think it’s ok to leave a little skin on for the added fiber content and pop of color. Once you have them sliced into wedges I cut the wedges in half to make the pieces a little smaller. When I was initially testing this recipe I left them bigger and found that it was more enjoyable with smaller pieces of apple.
Add the apples to a large mixing bowl along with the dark cherries, golden monk fruit, vanilla extract, lemon juice, and homemade apple pie spice. If you’re impatient like me, feel free to try a bite. The flavor of the apples with all the seasonings is just perfect.
Serving Suggestions For Diabetics
As a type-2 diabetic, I’m always making sure to eat balanced meals whenever possible. That includes dessert too! I don’t believe in depriving myself of things that I like to eat, so one of the things that have really helped me keep my blood sugar in check is including healthy fats in my meals. This particular low-carb dessert goes great with some Chobani Zero Sugar Yogurt. I personally love the vanilla flavored one. You could also kick it up a notch with sugar-free vanilla ice cream or a small spoonful of peanut butter or almond butter. Yum!
How To Store Leftover Apple Crisp
I recommend serving this right away to enjoy while it’s nice and warm. If you don’t finish all of it, you can store it in an airtight container or cover it with plastic wrap and put it in the fridge for up to 48 hours.
What Makes This Dessert Low-Carb?
This recipe has 19 grams of net carbs. Since I used actual apples and dark cherries, this doesn’t necessarily make this recipe into a keto apple crisp. but it’s great for diabetics and anyone watching their sugar intake. A typical slice of traditional apple pie has around 40 grams of carbs.
I don’t follow a keto diet, although I’m asked all the time if I do. I believe that diabetics can absolutely enjoy carbs, and I have found that my blood sugar is worse when I don’t include carbs in my meals. I personally follow a less strict low-carb diet. Everyone is different of course, so what works for me, might not work for you. I suggest discussing your dietary needs with a diabetes nutritionist or your doctor.
What Are The Best Apples To Use?
I chose to use granny smith apples because they are lower in carbohydrates and hold up well in baked goods without getting too soggy. However, you can use any apples that you like including fuji apples, golden delicious, Braeburn, or gala.
How Do You Slice The Apples?
For the perfect apple slices, I used an apple slicer. If you’re like me and eat lots of apples, this tool has made my life so much easier. I used to buy them pre-sliced because I wanted something quick for a snack. But this tool works great and will allow you to save money in the long run on buying presliced apples.
Apple Slicer (Optional)
Pastry Cutter or Large Fork
Large Mixing Bowl
9 in. Ceramic Pie Pan
The Best Low-Carb Apple Crisp Recipe
- 4 Granny Smith Apples (Peeled & Cut into chunks)
- 1 cup Frozen Dark Cherries (Defrosted)
- 1 tbsp Golden Monkfruit
- 1/2 tbsp Homemade Apple Pie Spice
- 1 tsp Vanilla Extract
- 1 tsp Lemon Juice
For The Crisp Topping
- 1 tsp Psyllium Husk Powder
- 1 1/2 cup Almond Flour
- 1/2 tbsp Homemade Apple Pie Spice
- 1/2 cup Cold Salted Butter (Diced Into Small Cubes)
- 1/2 cup Golden Monkfruit
- 3/4 cup Chopped Pecans
- Preheat the oven to 350 degrees and coat a 9 in. ceramic pie pan with avocado oil spray.
- Defrost your cherries in the microwave for 30 seconds in a glass measuring cup.
- Slice and chop the apples into small pieces. Then add them to the mixing bowl along with the cherries.
- Add the golden monk fruit, homemade apple pie spice, vanilla extract, and lemon juice to the bowl along with apples and cherries. Stir all of the ingredients together with a large spatula.
- Transfer the apple filling to your baking dish. I used a ceramic pie pan.
- In the same bowl that is used to mix the apples, mix in all the remaining ingredients for the topping except the butter and pecans. Stir until combined.
- Add the diced butter and cut in using a pastry cutter or large fork until it creates small pebbles. Then gently add the pecans and mix them in.
- Gently pat the topping mixture over the apple filling to create an even crust.
- Bake on the center rack of your oven for 40-50 minutes. Feel free to check on it during the cooking time. If you feel like the crust is browning too quickly, you can cover it with foil for the last 15 minutes.
Are you making this recipe? Please tag me on Instagram @natashasfoodadventures so I can see your wonderful creations! I love getting to know you guys and can’t wait to see which recipe you will make next.