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Apple Crisp and Homemade Vanilla Bean Ice Cream

Recipe & Photo Courtesy of Tina VanDenHeuvel, NTP

You can follow Tina @madebetterforyou on Instagram

Apple Crisp


10 cups apples, peeled and sliced (Granny Smith, Pink Lady or MacIntosh)

Juice from 1 lemon

1/2 cup Lakanto Maple Syrup or liquid sweetener of choice

1 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. Himalayan salt

1 tsp. xanthan gum

1 1/2 cups almond meal

1 cup rolled oats

1/2 cup chopped pecans

1/2 cup Lakanto gold sweetener (brown sugar substitute)

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. baking soda

1/4 tsp. baking powder

1/2 cup melted ghee (clarified butter)


Apple Filling:

• Wash, core, peel and slice apples into a large bowl.

• Add lemon juice, maple syrup, vanilla, cinnamon, salt and xanthan gum to the apples and mix well.

• Pour apple mixture in a 9x13 baking dish.

Crisp Topping:

• In a separate mixing bowl, mix together the almond meal, oats, pecans, Lakanto sweetener, cinnamon, nutmeg, baking soda and baking powder.

• Add melted ghee and mix until crumbly using a fork.

• Crumble the topping mixture over the apples in the baking dish.

• Bake in a 350˚ preheated oven for 45 minutes. Topping should be golden brown. Remove from the oven and cool slightly before serving warm.

Homemade Vanilla Bean Ice Cream


5 organic eggs, whipped

4 cups heavy whipping cream

13.5 oz. can full fat coconut cream

1/2 cup Swerve confectioners sweetener

5 tsp. Vanilla

1/2 tsp. Himalayan salt

3 whole vanilla bean pods


• Slice the vanilla beans in half using a sharp knife lengthwise. Using the tip of the knife, scrape out all the vanilla bean. Set aside.

• In a large bowl, whisk eggs until scrambled. Mix in whipping cream, coconut milk, sweetener, vanilla, salt and vanilla bean.

• Pour mixture into an ice cream maker and freeze according to the manufacturer's directions.

• When the ice cream is firm, place in a freezer-safe container and chill for 3 to 4 hours before serving over your warm apple crisp.

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