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.