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!