Decadent brown butter apple crisp that just happens to be keto

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Fruit desserts can be difficult to make keto by their very nature — plus they're usually accompanied by a crumble, pastry or crust, making it even harder. Sometimes it’s just not worth the carbs. Then again, there are only so many nut butter-based desserts one can have before a fruit crisp starts beckoning.
Luckily, this apple and berry version is keto-friendly and absolutely delicious! Cooking the fruit in browned butter before topping it with a chopped pecan crumble and popping it in the oven to crisp makes all the difference, especially considering there’s no brown sugar in this recipe. The crisp topping can also be prepared separately on a baking sheet lined with parchment paper. It’s delicious on keto ice cream, in yogurt, on fresh fruit or anywhere you’d put granola. This is the perfect autumn treat to showcase the fruit at your local farmers market. If you want to make it even lower in carbs, you can increase the ratio of berries to apples.
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Cooktop Cove
Keto apple crisp
8
20 minutes
30 minutes
50 minutes
½ cup pecans, chopped
½ cup blanched almond flour
1 tablespoon and 1 teaspoon ground cinnamon, separated
1½ teaspoons vanilla, separated
1 teaspoon salt, separated
½ cup confectioners' erythritol sweetener, separated
3 tablespoons unsalted butter, melted
3 Granny Smith apples, peeled and sliced
2 tablespoons lemon juice
¼ cup water
2 tablespoons unsalted butter
1 cup mixed berries
Preheat the oven to 350 F.
In a medium mixing bowl combine the pecans, almond flour, 1 teaspoon ground cinnamon, ½ teaspoon vanilla, ½ teaspoon salt and ¼ cup confectioners' erythritol.
Stir well, then add the melted butter and stir until the mixture is well-combined and beginning to clump together. Set aside.
Place the peeled and sliced apples in a second mixing bowl. Add the lemon juice and water, and toss to coat all the apple pieces.
Place the butter in a stainless steel saucepan over medium-high heat until melted. Reduce the heat to medium, and stir/swirl regularly for 2-3 minutes, or until it has browned and the butter has a nutty smell.
Strain the apples of their liquid. Discard half, and slowly add the rest to the browned butter.
Add the remaining ¼ cup of erythritol sweetener, 1 teaspoon vanilla, and 1 tablespoon cinnamon, and stir well.
Bring the mixture to a simmer, and add the apples.
Cook about 5 minutes, stirring constantly, then add the berries.
Cook an additional 5-7 minutes, stirring regularly, until the fruit has softened.
Transfer the fruit mixture to a baking dish, and sprinkle with the crisp/crumble mixture.
Bake 10-15 minutes, or until the topping is crisp. Allow to cool at least 5 minutes before serving.
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