Healthy Apple Crisp For Two

I amNOTa baker.

I love cooking, but baking is not as forgiving.

It's a precisescience that I don't have time to study.

Growing up my mom madehealthy "breakfast cookies," apple crisp and other treats often. No recipes. No science. She just threw things together and made it work!

Most desserts would fail miserably with this laissez faire attitude, but she knew the texture she wanted and eyeballed the rest.

I picked up that little skill from her and have my own go-to's now.

It's great because I can quickly whip something up,buuuutit also means I usually can't exactly replicate the goodness.{Ryan gets bummed when something turns out exceptional…He knows that could be the last time he ever experiences it :)}

Apple Crisp


I made this Apple Crisp the other night and IMMEDIATELY jotted downwhat I did.I'm trying friends.

The Recipe

So here it is! Simple. Clean. AndDELICIOUS!The recipe makes 2 perfect portions. You can always double it if you're making it for a family too!

PS-Itopped it with someof my Pumpkin Nice Cream and it was BOMB!{Recipe is coming soon!!!}



For Filling:

  • 2 medium apples, sliced and cubed
  • 1/2 lemon
  • 1/2 tsp. cinnamon
  • 1 tbsp. coconut sugar

Ingredients for Topping:

  • 1/2 cup almond flour
  • 1/8 cup coconut sugar
  • 1/8 cup coconut oil
  • 1/4 cup oats
  • 1/8 cup walnuts or pumpkin seeds
  • 1/2 tsp. vanilla


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large bowl combined apple, lemon, sugar and cinnamon. Stir until apples are coasted well.
  3. In a separate bowl mix together almond flour, coconut sugar, nuts or seeds and cinnamon. Add melted coconut oil and vanilla and continue to combined.
  4. Place apple filling in a small oven safe pan or two oven safe ramequins.
  5. Spoon an layer of topping over the apple and place in the oven
  6. Bake for approximately 35-40 minutes, or until top begins to brown.

    Have you guys made apple crisp before? It makes your house smell amazing! Comment and tell me your FAVE Fall Dessert! I'm working on make more new healthy versions of our guilty pleasures