For the Apple Filling:

Apples (unpeeled, cored and roughly chopped 3
Cinnamon (ground) 1 ½ Tsp
Lemon juice or water 1 ½ TBsp
Xylitol 1 ½ TBsp

For the Topping:

Cornmeal or instant (pre cooked) polenta flour 3 oz or 3 oz whole wheat pastry flour mixed with 1 TBsp ground flax seed
Almonds (ground) 3 oz
Erithritol (preferred) or Xylitol 3 ½ oz
Cinnamon (ground) ½ tsp
Coconut oil or butter 2 tsp
Milk or non-dairy milk 2 ½ fl oz
Egg 1 medium


1. Preheat oven to 400 degrees.  Place the apple filling ingredients in a pan and gently stew for around 5 minutes until fairly soft.

2. Mix the cornmeal or polenta flou (or 3 oz whole wheat pastry flour mixed with 1 TBsp ground flaxseed), ground almonds, erithritol and cinnamon together in a mixing bowl.

3. Gently melt the coconut oil or butter in a pan then stir it into the dry mixture along with the milk and beaten egg.

4. Spoon the topping over the cooked apple and bake for 35 minutes, or until the top is firm to the touch and cooked through (spear with a skewer to make sure the topping isn’t still gooey underneath.  You may need to cover the top with foil after 30 minutes to prevent it from going too brown.

[1] Adapted following Memory Preservation Nutrition® program by Nancy Emerson Lombardo, Ph.D. from Smart Foods for Smart Kids, by Patrick Holford and Fiona McDonald Joyce, copyright 2007.

© 2010 Nancy Emerson Lombardo Ph.D, and colleagues, HealthCare Insights, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, Photocopying, recording or otherwise, without prior written permission of HealthCare Insights, LLC.  Direct correspondence to Nancy Emerson Lombardo, Ph.D. 978-621-1926

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