Individual Apple Crisps

SERVES: 4 | PREP TIME: 20 minutes | COOK TIME: 15 minutes


3 tablespoons unsalted grass-fed butter, softened, divided, plus extra for greasing the ramekins

2 medium apples, cored and thinly sliced

2 tablespoons ground cinnamon, divided

4 tablespoons coconut sugar, divided

2 pinches of fine-grain sea salt, divided

juice of 1 lemon

1 tablespoon maple syrup

1 tablespoon blanched almond flour

1 cup (95 grams) raw walnuts, roughly chopped

½ cup (65 grams) slivered almonds


  1. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper. Grease 4 (3½-ounce/90-ml) ramekins with butter.
  2. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the apples to the pan and stir to coat them in the butter. Cover the pan with a lid to help steam and soften the apples.
  3. Once the apples are soft, about 10 minutes, sprinkle them with 1 tablespoon of the cinnamon, 2 tablespoons of the coconut sugar, a pinch of salt, and the lemon juice and mix well. Remove from the heat.
  4. In a small bowl, mix together the maple syrup, almond flour, walnuts, and almonds along with the remaining 2 tablespoons of butter, 1 tablespoon of cinnamon, 2 tablespoons of coconut sugar, and pinch of salt.
  5. Divide the cooked apples among the ramekins and top them with the nut mixture.
  6. Place the ramekins on the prepared baking sheet (in case of spills) and bake for 15 minutes, or until the nut mixture has browned on top.