Kid Approved & Diabetic Friendly

Apple Crisp

Two weekends ago, my family and I went apple picking. It has become an annual tradition of ours and, for me, it signals the official start of fall.

Apple Picking

My boys love apple picking!  We head out to the apple orchard where they get to pick their own apples. We fill a bag to bring home with us, but they also get to eat some right out in the orchard. It’s the one time when I tell my OCD to quiet down and not to panic that the apples haven’t been washed. I want them to be able to experience twisting an apple right from the tree and biting in to it on the spot, all while sweet apple juice runs down their faces. It’s great too, because they get to learn about all of the different kinds of apples and see the differences in taste. It always proves to be a really fun day for all!


So the conversation on the way home from apple picking was what we should make with our apples. It didn’t take long before apple crisp was agreed upon, with the stipulation that it be served with ice cream. So I set out to find an apple crisp recipe and found this super delicious one. How did it turn out? Let’s just say from the time I pulled it out of the oven, I think only an hour elapsed before the entire pan was licked clean. I feel like it was especially flavorful because we used so many different kinds of apples in it. It was so yummy, and it was fun for the boys to see and enjoy the fruits of their labor (pun intended)!

Apple Crisp

Yield: 8 servings

Serving Size: 1/2 cup

Apple Crisp

Recipe source:


  • 5 cups sliced peeled cooking apple
  • 3 teaspoons Truvia Baking Blend (or other sugar substitute) OR 2 Tablespoons sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon apple pie spice
  • 1/2 cup regular rolled oats
  • 2 Tablespoons Truvia Baking Blend (or other sugar substitute) OR 1/4 cup sugar
  • 3 Tablespoons all-purpose flour
  • 1/4 teaspoon apple pie spice
  • 3 Tablespoons butter


    For the Filling:
  1. Preheat oven to 375 degrees F. In a large bowl combine apples, Truvia (or other sugar substitute), lemon juice, and 1/2 teaspoon of the apple pie spice. Transfer apple mixture to a 2-quart square baking dish.
  2. For the Topping:
  3. In medium bowl, combine oats, Truvia (or other sugar substitute), flour, and 1/4 teaspoon apple pie spice. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over filling.
  4. Bake for 30 to 35 minutes or until apple is tender and topping is golden brown. Serve warm. If desired, top with whipped topping, or serve with low carb ice cream (we use Breyer’s CarbSmart vanilla ice cream).


Makes 8 (1/2-cup) servings. Each serving (1/2 cup) has approximately 14.5g of carbs and 1.4g of dietary fiber. Total NET CARBS= 13.1g.

112 Calories; 4.5g Total Fat; 1.2g Protein; 14.5g Carbohydrate; 1.4g Dietary Fiber; 7.2g Sugar; 11.3mg Cholesterol; 33.9mg Sodium.

*Calculations do not include whipped topping or ice cream.

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