Peel and thinly slice your apples. Aim for slices about 1/4 inch thick so they soften evenly while baking.

Place the sliced apples into a medium mixing bowl.

Add the lemon juice, cinnamon, nutmeg, sweetener, vanilla extract, and coconut flour.

Toss everything together gently until the apples are fully coated and the mixture looks evenly combined.

Pro Tip: Coconut flour absorbs moisture quickly—toss just until coated so the apples don’t get gummy.

Lightly grease your 8x8 baking dish with a bit of butter or nonstick spray.

Pour the coated apple mixture into the dish and spread it out evenly.

Press the apples down slightly to help them settle and bake more uniformly.

In another bowl, combine almond flour, chopped pecans, sweetener, cinnamon, and a pinch of salt.

Pour in the melted butter and stir until a crumbly, slightly sticky mixture forms. It should look like chunky wet sand.

Pro Tip: If your crumble feels too dry, add a tiny splash more melted butter. Too wet? A little extra almond flour will balance it out.

Spoon the crumble topping evenly over the apples.

Use your fingers or a fork to gently pat it down—don’t press too hard or you’ll lose that lovely crisp texture.

Make sure the topping covers most of the apples so it bakes up golden and crunchy.

Preheat your oven to 350°F (175°C) if you haven’t already.

Place the baking dish in the center of the oven and bake for 30–35 minutes.

It’s ready when the top is golden brown and the edges are bubbling slightly.

Pro Tip: If the topping browns too quickly, tent the dish loosely with foil during the last 10 minutes.

Let the crisp sit for about 10–15 minutes after baking.

This helps the filling thicken a bit and keeps it from being too runny when you serve.

Serve warm with a scoop of keto vanilla ice cream or a dollop of whipped cream if you like!