Preheat your oven to 350°F (175°C). In a mixing bowl, combine sliced apples, lemon juice, and cinnamon, tossing until the apples are evenly coated. Transfer the mixture into a greased baking dish, spreading it out in an even layer.
3 cups sliced apples (e.g., Granny Smith), 1 teaspoon ground cinnamon, 1 tablespoon lemon juice
In another bowl, prepare the crumble topping by mixing together almond flour, erythritol, chopped nuts (if using), and melted butter. Stir until the mixture resembles coarse crumbs with visible chunks of butter and nuts.
1 cup almond flour, 1/2 cup chopped nuts (e.g., pecans or walnuts), 1/4 cup granulated erythritol, 1/4 cup unsalted butter
Sprinkle the crumble mixture evenly over the apple layer in the baking dish, covering all the fruit. Press down slightly to help the topping adhere and ensure even baking.
1 cup almond flour, 1/2 cup chopped nuts (e.g., pecans or walnuts), 1/4 cup granulated erythritol, 1/4 cup unsalted butter
Bake the dessert in the preheated oven for about 20 minutes or until the topping is golden brown and crispy, and the apples are bubbling around the edges. You should see a caramelized color on the crumble and hear a gentle bubbling sound when it’s ready.
Remove from the oven and allow to cool slightly before serving. The crisp should have a crunchy topping with tender, aromatic apples underneath.
