How to Make Apple Crisp (with less carbs)
Apple Crisp, a fall favourite, is turned into a low-carb recipe, using apples and jicama baked under a nutty crumble topping without oats.This is the ideal potluck dessert to offer a carb-conscious community.*serving size: 1/5th carbs: 26.3g fibre: 14.2g net carbs: 12.1g
Ingredients
Jicama and Apple Filling
- 4 Granny Smith Apples Peeled and diced
- 2 cups Jicama Peeled and Diced
- 2 tsp Lemon Juice
- ½ tsp Cinnamon
- 1 tsp Arrowroot Powder
- 2 tbsp Jicama Water or Tap Water
Crisp Layer
- ⅓ cup Almond flour
- ⅓ cup Cashews
- ⅓ cup Pecans
- 3 tbsp Sweetener
- 2 tbsp Salted Butter 30g Cold
- ¼ tsp Cinnamon
- ¼ tsp Salt
Instructions
Cook the Jicama
- Peel and dice the jicama into small cubes, then place them in a saucepan and add enough water to cover the cubes. Bring the water to a boil and let the jicama simmer over medium heat for about 50 minutes.
- Alternatively, use an Instant Pot to pressure cook diced jicama with one cup of water for 15 minutes. Allow the pressure to release naturally for approximately 40 minutes.
- Once the jicama is cooked, turn off the heat and let it sit in the hot water for another 10 minutes. This will allow the jicama to soak up more water and become even softer.
Make the Crisp Topping
- Place the nuts inside a food processor and pulse a few times to chop them into small pieces roughly. Next, add butter and pulse the mixture until it becomes lumpy.
- Add the almond flour, sweetener, cinnamon, and a pinch of salt in the food processor and pulse the mixture until it is grainy, with a few butter lumps dispersed throughout. Keep this mixture aside, or store it in the fridge until ready to use.
Peel and Dice the Apples
- Peel and dice the Granny Smith apples to match the size of the jicama cubes. Place the apples in a 6 x 8-inch baking dish.
Prepare the Jicama and Apple Filling
- Remove about two tablespoons of the jicama water and set it aside. Drain the remaining water from the pot.
- Mix the arrowroot with the jicama water until dissolved, then add it to the jicama cubes. Stir in cinnamon, sweetener, and lemon juice.
- Mix the jicama and apples until evenly distributed. The jicama may appear slightly softer than the apples, but that’s okay as the apples will cook during baking.
- Sprinkle the jicama and apples with the topping mixture until most of it is covered. Its okay if a few apple or jicama pieces peek through.
- Bake the Apple Crisp
- Preheat the oven to 325F, place the baking dish in the middle rack, then bake for 20 minutes.
- After 20 minutes, cover the apple crisp with foil and bake for 40 minutes or until the topping is golden and the filling is bubbling along the edges. Allow the crisp to cool for 10 minutes before serving.
Notes
Best Tips for making Apple Crisp (with less carbs)
- Dice the Jicama into 3/4-inch cubes or smaller to soften faster.
- Use an Instant Pot to pressure cook diced jicama if you are short on time.
- Cold Butter works best to keep the topping crisp.
- Combine the nut mixture in a food processor to achieve an even, grain-like consistency.
- Cover the baking dish with foil halfway through the baking process to prevent the nutty topping from burning.
- Add cinnamon and lemon juice to the apples for a delicious fall flavour.
- Dice the apples slightly larger than the Jicama, as they will shrink during baking.
- Allow the apple crisp to cool for 10 minutes before serving to give the nutty layer a chance to become crisp.