Healthy Apple Crisp Recipe

I made this Healthy Apple Crisp and honestly it’s the kind of fall dessert that disappears before the dishes are washed.

But I am obsessed with this Healthy Apple Crisp. I love how the tart snap of large apples hits the maple sweetness and the oats get toasted and crunchy.

I can never stop after one spoonful. I make this when I want a simple fall dessert that feels honest and not fussy.

I call it my go-to Easy Apple Crisp Recipe for midnight cravings or messy family dinners. I toss in chopped pecans for a nutty bite and browned butter vibes without trying too hard.

I crave real fruit and real textures. I want more.

Give me another sticky spoon.

Ingredients

• Apples: juicy base, sweet-tart bite that softens and keeps it fresh.
• Fresh lemon juice: brightens flavors, stops browning, it’s a tiny sharp kick.
• Maple syrup: natural sweetener, adds warm caramel notes you’ll actually enjoy.
• Cinnamon: cozy spice, smells like home and pairs perfectly with apples.
• Nutmeg: subtle warmth, a little goes a long way, comforting touch.
• Arrowroot or cornstarch: thickens juices, keeps it from getting soggy.
• Salt: balances sweetness, makes the other flavors pop quietly.
• Rolled oats: chewy, hearty crunch and whole-grain goodness.
• Almond flour: nutty body, adds moistness and gluten-free structure.
• Chopped pecans or walnuts: crunchy texture, toasty nut flavor, nice contrast.
• Coconut or brown sugar: deep sweetness, gives that classic crisp caramel note.
• Coconut oil or butter: adds richness and helps the topping crisp up.
• Vanilla extract: warm background sweetness, ties the topping together.

Ingredient Quantities

• 4 large apples (about 1.2 kg or 2.5 lb), peeled, cored and thinly sliced
• 1 tablespoon fresh lemon juice
• 1/4 cup pure maple syrup (60 ml), divided
• 1 teaspoon ground cinnamon, divided
• 1/4 teaspoon ground nutmeg
• 1 tablespoon arrowroot powder or cornstarch
• Pinch of salt
• 1 1/2 cups gluten free rolled oats (150 g)
• 3/4 cup almond flour (75 g)
• 1/4 cup chopped pecans or walnuts (30 g)
• 1/4 cup coconut sugar or light brown sugar, packed (50 g)
• 3 tablespoons melted coconut oil or unsalted butter (45 ml)
• 1/2 teaspoon vanilla extract

How to Make this

1. Preheat oven to 350°F (175°C) and lightly grease a 9×9 inch or similar baking dish with a bit of coconut oil or butter.

2. Toss the sliced apples with 1 tablespoon lemon juice, 1/8 cup maple syrup, 1/2 teaspoon cinnamon, nutmeg, arrowroot (or cornstarch) and a pinch of salt until they’re evenly coated; spread the apples into the prepared dish in an even layer.

3. In a bowl, mix the oats, almond flour, chopped pecans or walnuts, coconut sugar, the remaining 1/8 cup maple syrup, 2 tablespoons melted coconut oil (or butter), the rest of the cinnamon (about 1/2 teaspoon total used), and vanilla; stir until the mixture holds together in clumps.

4. Taste the topping for sweetness and spice, add a little more coconut sugar or cinnamon if you think it needs it, but don’t overdo it because the apples will sweeten while baking.

5. Sprinkle the oat mixture evenly over the apples, pressing lightly in spots so some larger clumps form for crunch.

6. Place the dish on a rimmed baking sheet to catch any bubbling juices and bake in the center of the oven for 35 to 45 minutes, until the topping is golden and the apple filling is bubbling.

7. If the topping browns too fast, tent loosely with foil for the last 10 minutes of baking.

8. Remove from oven and let cool for at least 15 minutes so the filling thickens; it will still be warm and delightful, but slicing too soon makes it runny.

9. Serve warm with yogurt or a scoop of vanilla ice cream if you want a treat, and store leftovers covered in the fridge for up to 4 days.

10. Tip: use firmer apples like Honeycrisp or Granny Smith for the best texture, and if you like extra crunch toast the oats and nuts in a pan for 3 to 5 minutes before mixing.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. 9×9 inch baking dish or similar, lightly greased
3. Rimmed baking sheet to catch drips
4. Large mixing bowl for the apples
5. Medium mixing bowl for the oat topping
6. Sharp knife and cutting board for peeling and slicing apples
7. Vegetable peeler
8. Measuring cups and spoons
9. Wooden spoon or silicone spatula for mixing

FAQ

Healthy Apple Crisp Recipe Substitutions and Variations

• Apples:
  • Pears, sliced the same way, they hold up well and taste a bit sweeter
  • Peaches or nectarines, use firm ones so they don’t turn to mush
  • Mixed apples and pears for extra texture and flavor
• Pure maple syrup:
  • Honey, same amount, gives a warmer flavor
  • Agave nectar, similar sweetness and thinner texture
  • Brown rice syrup, for a milder, less sweet option
• Almond flour:
  • Oat flour (gluten free if needed), use 1:1 and press down slightly so topping binds
  • All purpose flour, same amount if you’re not keeping it gluten free
  • Ground hazelnuts or sunflower seed flour if nut allergies are an issue
• Coconut oil or unsalted butter:
  • Light olive oil, mild flavor, use same volume
  • Avocado oil, neutral and great for baking
  • Applesauce, for a lower fat option, swap 1:1 but expect a softer crumble

Pro Tips

1. Pick two kinds of apples if you can, one tart (Granny Smith) and one sweet (Honeycrisp or Fuji). They balance out the flavor and stop the filling from tasting flat. Dont skip the lemon juice though, it keeps the apples from going brown and brightens the whole thing.

2. Toast the oats and nuts in a dry pan for 3 to 5 minutes before mixing them with the almond flour. It gives way more crunch and a toasty flavor, plus it helps the topping clump up instead of turning into mush. Watch them closely, they burn fast.

3. Prevent a soggy bottom by putting the dish on a rimmed baking sheet and by not slicing the apples too thin. Thicker slices hold their shape and release juice slower so the arrowroot has time to thicken. Also let it rest at least 15 minutes after baking, no matter how impatient you are.

4. If the topping is browning too fast but the filling isnt bubbling yet, loosely cover with foil for the last 10 minutes. And taste the uncooked topping before you spread it on, its easier to fix sweetness or spice now than after its baked.