(I’m thinking that this would be amazing with a scoop of Jackie’s Almond Ice Cream!)
6 large apples (I love pink ladies)
1/8c. 100% maple syrup
4 packets of truvia
2 tbsp cinnamon
1c. almond meal
½ c. sliced almonds
1 dash cloves
1 tbsp. coconut milk
1 tbsp. olive oil
Peel and core the apples and roughly dice them into small chunks.
In a large saucepan, mix apples with honey, maple syrup, 4 truvia packets, and 1 ½ tbsp of cinnamon.
Cook apple mixture on medium low heat until the apples are thoroughly cooked.
Put the apples into a greased serving dish and allow them to cool.
Preheat the oven to 350.
In a bowl, combine almond meal, sliced almonds, gloves, the remaining cinnamon, 2 truvia packets, coconut milk, and olive oil into a bread crumb-like consistency.
Top apple mixture with the crumble topping and place in the oven for 10 to 15 minutes or until the topping has become dry.
Allow to cool.