This happens to be my son Christopher's favorite dessert, hands down! I have tried many different recipes and have made changes to make it healthier. Here's my favorite version.

10 cups peeled, cored, and sliced apples*

*You can increase the nutritional value of this delicious dessert by combining some of the sliced apples, the apple skins (from organic apples only), about a tablespoon of the flour and your spices and processing on high speed in a food processor until the skins are very finely chopped. Then combine this mixture with the rest of the sliced apples. It will boost the nutritional value of the dish and add a lovely tanginess.

1/4 cup Lakanto, coconut sugar, maple syrup or raw honey

1 tablespoon lemon juice

1 teaspoon cinnamon

¼ teaspoon sea salt

• For topping:

• 1/2 cup almond flour

• 1/2 cup old fashioned oats

• 1 teaspoon cinnamon

• ¼ tsp sea salt

• 1/4 cup pecans or walnuts, chopped (optional)

• 1/4 cup raw honey or maple syrup

• 3-4 tablespoons unsalted butter cut into very small pieces

Directions

Preheat oven to 350 degrees F.

Combine apples, sweetener of your choice, lemon juice and spices mixing thoroughly and put in 9x13” baking pan sprayed with spray oil. (Include the ground up skins as mentioned above here if using.)

In a separate bowl, whisk together almond flour, oats, salt, cinnamon, and nuts if using. Use a fork or your fingers to mix in honey or maple syrup and butter until topping has a crumbly consistency.

Cover the apples with the crumble topping. Bake for 30 to 35 minutes, or until top is golden brown. Remove from oven and cool for 5 to 10 minutes. Apple crisp is best served immediately. Store leftovers covered in refrigerator up to 4 days.

Feel free to combine apples and pears and even include some cranberries for a delicious fall dessert.