Yesterday was a bad day at work. I lost some of my data I had been working on and I can’t get it back so now I have to re-do some of my work! Wahhhhhhh!! Why do computers have to be so darn complicated?! After having a bad day at work, I was really looking forward to coming home to this caramel apple crisp. I’ve been so into using pumpkin in my recipes lately that I realized I forgot one of my other favorite fall ingredients, apples! I wanted to make a good dessert this week, but without all the sugar. This apple crisp was so easy to throw together and it tasted really good for a sugar-free dessert! If you don’t mind the sugar, you could just swap out the Splenda for regular sugar. There is nothing better than apples baking away in the oven!

Sugar-Free Caramel Apple Crisp

Serves 6


Apple Filling:

– 6 apples (I used McIntosh), peeled and sliced into small slices or cubes

– 1/2 cup Splenda granular

– 1 tbs. lemon juice

– 1 tsp. cinnamon

– 1/2 tsp. nutmeg

– pinch of salt

– 1 tbs. unsalted butter, cut into small cubes


– 1 cup oat flour

– 1 cup quick oats

– 1/4 cup Splenda granular

– 3 tbs. butter, melted

– 1/4-1/2 cup sugar-free caramel topping

Optional toppings: Sugar-free/no sugar added vanilla ice cream, additional caramel, nuts


1. Preheat oven to 350 degrees. Add diced apples to a bowl. Add cinnamon, nutmeg, splenda, lemon juice, and salt. Mix well. Add mixture into a small baking dish. Evenly distribute the small butter cubes around the dish. Set aside.

2. In a separate bowl, combine flour, oats, and splenda. Add melted butter and stir well into the mixture. If mixture still seems really dry and powdery, you may want to add some additional butter. Sprinkle the flour and oat mixture evenly over the apples. Drizzle with the caramel topping on top. Cover with foil and bake for approximately 35-40 minutes or until the topping has browned and apple mixture begins to slightly bubble over the topping. Serve with ice cream and additional caramel!