In the mood for dessert

It was my usual Saturday. I hit the Farmer's Market and scored some awesome fresh fruits and veggies. It should be a fun cooking week. I bought leeks, garlic, onions, spinach, a cauliflower, some baby bok choy, sugar snap peas, all the berries were stellar so I loaded up on those and a few gorgeous Pink Lady apples. Then I stopped at Winco and bought more ricotta cheese so expect a few more incarnations of those 1/2 and 1/2 pancakes from yesterday.

I came home and made a batch of these for dessert.

Shelly's Baked Strawberry Apple Crumb with Caramel Drizzle

2 small Apples, chopped
4-5 Big Ripe Strawberries, diced
1/4 teaspoon Cinnamon
1 Tablespoon Sugar Free Torani Syrup

1/3 cup Raw Almonds
1/3 cup Steel Cut Oats
1/4 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1 Tablespoon Sugar Free Torani Syrup
1 Tablespoon Almond Butter
1 Tablespoon Cold Butter

Caramel Drizzle (optional)
Smucker's makes a SF Caramel Sauce

Peel and chop apples. Toss with strawberries, SF syrup and cinnamon and fill 4-4 oz. ramekins. Set aside.

Whiz almonds in a mini food processor till fine. Add the rest of the ingredients and whiz again till thoroughly mixed. Sprinkle clumps of the topping equally over each ramekin of fruit. Bake at 350 for 30 minutes or until golden.

Drizzle caramel sauce over cooling crumbs. Serve hot or cold. I prefer them cold.

Seriously NO ONE who has eaten one of these can tell there is no added sugar and no white flour.

Another weight loss surgery friendly apple dessert:

Shelly's Caramel Apple Ricotta Custard