I remember picking apples on the family farm growing up. With that came fresh homemade applesauce, and of course apple crisp! There is something so comforting about a warm apple crisp fresh from the oven, and this sugar free apple crisp can compete. Sweet, tender apples covered with a buttery, crunchy topping make this one of those desserts that feels like fall in every bite.
The problem is that traditional apple crisp recipes can contain quite a bit of added sugar. Fortunately, you don’t need all that sugar to make this delicious apple crisp
Why You’ll Love This Sugar Free Apple Crisp
- No granulated sugar – Splenda provides the sweetness, reducing carbs
- Easy to make – no complicated preparation involved.
- Crunchy topping – Oats and Catalina Crunch Keto Granola make a delicious crumble.
- Perfect fall dessert – It’s a wonderful way to use fresh apples.
- Make-ahead friendly – Prepare it ahead of time and bake when you’re ready.
- Great for family gatherings – Nobody needs to feel like they’re missing out on dessert.
- Freezer-friendly – Great for having on hand for last-minute guests.
Ingredients List
For the Apple Filling
- Fresh Granny Smith apples, peeled, cored and sliced
- Splenda granulated sweetener
- Ground cinnamon
- Lemon juice
- Butter
- Cornstarch
For the Crumble Topping
- Catalina Crunch Keto Honey Cashew Granola
- Old-fashioned rolled oats
- Splenda
- Keto Wheat flour
- Ground cinnamon
- Butter, melted or softened
- A pinch of salt
How to Make Sugar-Free Apple Crisp
Preheat your oven and lightly grease your baking dish.
1. Prepare the Apples
Peel, core, and slice the apples into relatively even pieces. Try not to slice them too thin because they can become overly soft during baking.
Place the apples in a large bowl and add the Splenda, cinnamon, lemon juice and butter. Toss until the apples are evenly coated.
Sprinkle with the cornstarch and stir to cover.
Pour the apple mixture into a small casserole dish, deep pie dish or 8-by-8-inch baking dish.
2. Make the Crumble Topping
In a separate bowl, combine the Catalina Crunch Keto Granola, oats, Splenda, King Arthur Keto Wheat flour, cinnamon and salt.
Add the butter and mix until the ingredients come together and form a crumbly mixture.
Spread the crumble over the top of the filling and smooth out.
3. Bake
Bake at 350°F until the apples are tender and bubbling 40-45 minutes) around the edges and the crumble topping is golden brown.
If the topping begins to brown too quickly before the apples are cooked, loosely cover the dish with aluminum foil for the remainder of the baking time.
Allow the apple crisp to cool for several minutes before serving. The filling will thicken slightly as it cools.
Sugar Free Apple Crisp Recipe
Ingredients
Filling
- 6 cups Granny Smith Apples – Peeled, cored and sliced.
- 1/2 cup Splenda granulated sweetener
- 1 tsp Cinnamon – ground
- 1 tbsp Butter – melted
- 2 tsp Lemon Juice
- 2 tbsp Cornstarch
Yopping
- 1 cup Catalina Crunch Keto Honey Cashew Protein Granola
- 1/3 cup Rolled oats
- 2 tbsp Splenda Granulated Sweetener
- 1/3 cup Butter – Melted
- pinch salt
- 3 tbsp King Arthur Keto Wheat Flour
Instructions
- Preheat the oven to 350°F (175°C).
Filling
- In a mixing bowl, mix the sliced apples, sweetener, cinnamon, lemon juice and butter. Mix well.
- Sprinkle with the cornstarch and stir to mix it in.
- Pour the apple mixture into a casserole dish.
Topping
- In a separate mixing bowl, combine the granola, rolled oats, sweetener, King Arthur Keto Wheat flour, cinnamon and a pinch of salt.Toss to mix.
- Drizzle with the melted butter and stir well.
- Spread evenly over the top of the apple mixture.
- Bake for approximately 50-45 minutes, or until you see the filling bubbling around the edges.
- Remove from the oven and allow to cool and set for 15 minutes before serving.
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Recipe Tips
Choosing Apples
I choose Granny Smith apples as they are firm and tart, which is good for baking. If choosing different apples, avoid apples that become extremely soft when cooked. Firmer apples will give your crisp a better texture and prevent the filling from becoming completely mushy.
Don’t skip the lemon juice.
A small amount of lemon juice brightens the flavour of the apples and helps balance their sweetness. Fresh is best, but bottled is fine.
Adjust the sweetness
The amount of Splenda you need will depend on the apples you use and your personal preference. Taste the apple mixture before baking and adjust the sweetness if necessary.
Keep the topping crumbly.
Don’t press the topping into the apple filling. Loose crumbs and clusters will give you a much better crunchy texture.
Let it rest before serving.
It can be tempting to dig in immediately, but letting the crisp rest for about 10–15 minutes gives the juices time to thicken.
Storing and Freezing
Allow the apple crisp to cool and cover it well before refrigerating.
Store leftovers in the refrigerator and enjoy them within several days.
To bring back some of the crispness of the topping, reheat individual portions in the oven or air fryer rather than relying solely on the microwave.
Freeze (cooled) in an airtight container or tightly covered with aluminum foil for up to one month. For best serving results, reheat in a warm oven before serving.
This sugar free apple crisp is proof that you don’t need a traditional sugar-loaded dessert to enjoy one of the best flavours of fall. The tender cinnamon-spiced apples pair beautifully with the crunchy combination of oats and Catalina Crunch Granola, while Splenda adds sweetness without adding traditional granulated sugar.
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