Easy Apple-Blueberry Crisp

This easy apple-blueberry crisp recipe
will only cost you 10 net carbs

This recipe was created back before I went gluten free, when I was still doing an extended Atkins Induction and running a few crazy low-carb experiments in the kitchen.

At 10 net carbs, it wasn't something I made twice.

However, if you're doing Atkins 40, you definitely have room for a little apple pie filling and blueberries in your life.

That just wasn't my life in 2007.

Pre-gluten-free, I spent a lot of time cruising up and down the grocery store aisles, especially when my sister-in-law was at home. This time, her stay was extended, due to gall bladder surgery.

Once she started feeling better, she had a hankering for a tasty low-carb dessert.

We spent quite a bit of time walking up and down the isles, reading all the labels.

This definitely wasn't something that hubby enjoyed doing, so I took advantage of the situation. We found lots of new things (okay, new to me) that I didn't know about, such as:

• Spenda-sweetened canned fruits
• Russel Stover granola bars
• organic sweet corn (7 net carbs per 1/2 cup serving)
• and the wicked Splenda-sweetened pie fillings

The pie filling honestly didn't sound all that bad. It was 6 net carbs per serving, but the manufacturer considered that 2 cup can to hold a whopping 7 servings!!!

SEVEN.

No kidding.

Well, there certainly wasn't enough in there for a whole pie, and 2 cans would have defeated the low carb thing, so I decided to stretch the can of fruit with blueberries and throw a low-carb crumb topping over the top instead of a pre-baked pie crust on the bottom.

Apple-Blueberry Crisp

6 servings

Ingredients:

1 can apple pie filling sweetened with Splenda
1 cup frozen blueberries
1/3 cup almond flour
sweetener equal to 1/3 cup sugar
1/2 teaspoon cinnamon
3 tablespoons chilled butter, cut into pieces
1/2 cup chopped pecans
1/4 cup unsweetened coconut

Spray a deep dish pie plate with non-stick spray and dump the pie filling into it. Top with frozen blueberries.

In a small medium mixing bowl, combine almond flour, sweetener, and cinnamon. Cut in the cold butter until the mixture is about the size of large peas. Fold in nuts and coconut, and then sprinkle the topping over the fruit.

Bake at 350 degrees for about 40 minutes.

I cut this into 6 servings, which meant it was 10 net carbs each.

I placed each serving into a goblet type glass and garnished it with whipped cream, the kind that is sweetened with Splenda and comes in a can.