This apple crisp layers cinnamon- and nutmeg-spiced apples beneath a simple oat crumble. A covered bake softens the fruit before the uncovered finish browns the topping.
Apple Filling
- 4 cups peeled and sliced apples, about 4–5 medium apples
- 2 tablespoons granulated sugar substitute, adjusted to taste
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Crumble Topping
- ½ cup old-fashioned oats
- ¼ cup all-purpose flour
- 2 tablespoons granulated sugar substitute
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, margarine, or butter substitute, melted
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the apples, sugar substitute, cinnamon, nutmeg, lemon juice, and vanilla in a large bowl. Toss to coat evenly.
- Transfer the apple mixture to an 8×8-inch baking dish or a similarly sized ovenproof dish.
- In a separate bowl, mix the oats, flour, sugar substitute, and salt.
- Drizzle the melted butter, margarine, or butter substitute and vanilla over the oat mixture. Stir until crumbly.
- Sprinkle the crumble evenly over the apples. Cover the dish with aluminum foil.
- Bake for 20–25 minutes.
- Remove the foil and bake for another 15–20 minutes, until the topping is golden brown and the apples are tender.
- Cool slightly before serving warm or at room temperature.
