There are desserts that are guaranteed crowd-pleasers (at both the dinner party level and the leftovers level) and this delicious apple crisp is one of them. This recipe is grain-free, fully plant-based, and this year, to keep it lower in carbs, I’ve added a secret healthy ingredient to the filling, you guys won’t believe what it is!

Serves: 10

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.


For the apple filling:

  • 2 tablespoons grass-fed butter or coconut oil
  • 2 green apples, sliced into thin rounds
  • 2 cups zucchini, peeled and chopped
  • 1/4 cup lemon juice
  • 1/2 cup Lakanto golden monk fruit sweetener
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

For the crumble:

  • 1 1/2 cups almond flour
  • 1/2 cup Lakanto golden monk fruit sweetener
  • 1/2 tsp xanthan gum
  • 1/2 tsp cinnamon
  • 1/2 cup grass-fed butter or coconut oil, melted


Preheat the oven to 375F.

In a large cast iron skillet, add butter or oil over medium heat and let melt.

Add zucchini, apples, sweetener, cinnamon, nutmeg, and lemon. Stir to combine and saute until produce is soft, around 5 min.

In a large bowl, mix together dry crumble ingredients. Add butter or oil and using a wooden spoon, mix together until crumbs form.

Sprinkle crumb topping over zucchini and apple mix and smooth out.

Bake for 20 mins or until the top is golden brown and the apple mixture is bubbling.

Serve immediately as is, or with coconut whipped cream.