Low carb Sugar free Apple and Blueberry Crisp- From items in the pantry!

Happy Easter! I hope your day is filled with peace, good health, blessings, and love- from a distance, of course. And if you happen to be social distancing alone or away from your loved ones, I hope that you find ways to connect with them today through a video call or maybe even a virtual Easter lunch or dinner. <3

Today I’m cooking dinner for my husband and me, and our Easter menu consists of roasted chicken with lemon and thyme with roasted vegetables, mashed potatoes, and low carb apple and blueberry crisp for dessert!

Apple crisp has always been one of my favorite recipes. Tia, a fellow friend of mine, made a batch of apple crisp last week and ever since I saw her post, I’ve been craving it! With today being a holiday, I really wanted to be able to bake something, but when I took a peek at my pantry inventory, I realized that I didn’t have much at the moment. But I did have a few things, including a little bit of coconut flour, two bags of Swerve sweetener with about 1/4 left in each bag, some flaxseed meal, about 1/2 cup of walnuts, 6 gala apples, and an almost-too-ripe-to-use lemon.

I can work with that!

And to make this crisp a little more spring-y, since this is typically a fall dessert, I decided to add some fresh blueberries which I happened to have in the fridge. 

This crisp turned out amazing for using up some pantry leftoevers! Buttery and crisp, tart and sweet, with warm spices that are comforting and delicious! Here’s the recipe! Enjoy and Happy Easter!

Low carb Sugar free Apple and Blueberry Crisp

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Uncategorized

Servings:  6-8

Low carb Sugar free Apple and Blueberry Crisp


  • For the filling
  • 4-5 medium sized gala apples, or other similar apple good for baking (honeycrisp or pink lady)
  • 1 cup fresh blueberries (blackberries would be great too!)
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 cup no calorie sweetener (I used granulated Swerve)
  • the juice of 1 lemon
  • 1/2 tsp. sea salt
  • -----------------
  • For the topping
  • 1 stick of cold butter
  • 1/2 cup coconut flour
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup of granulated sweetener (I used brown Swerve)
  • 2 tbsp. flaxseed
  • 1/4 tsp. sea salt
  • 1 tsp. vanilla extract
  • 1/2 tsp. maple extract


  1. Preheat oven to 350.
  2. Core, peel and slice apples into bite-sized chunks and lace into a bowl. Add lemon juice, cinnamon, ginger, vanilla, and sea salt. Stir gently to coat all of the apple slices. Fold in blueberries.
  3. Place the apple and blueberry mixture into an 8in greased pie pan. Pour the additional juice from the bottom of the bowl over the apples. Set aside.
  4. Using a hand or stand mixer, combine all topping ingredients until crumbly. Sprinkle onto the apple mixture in the pie pan.
  5. Loosely cover with foil and bake at 350 for 30 minutes. Remove the foil for the last 10 minutes of baking. The top will be golden brown and the filling will be bubbly.
  6. Let cool for 10 minutes and then serve warm with vanilla Rebel ice cream or homemade whipped cream!



September 1st marks the beginning of Ovarian Cancer Awareness Month, followed by October, which we all know is Breast Cancer Awareness Month. 

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