This Healthy Apple Crisp is loaded with tender apples and warm spices, naturally sweetened with maple syrup, all topped with a crunchy oatmeal pecan topping!
Oh how I love apple season! Nothing says fall more than loads of apples consuming your kitchen and what better way to use those beauties up than with a comforting apple crisp! Not only is this apple crisp quick and easy to throw together, but I can promise you your whole kitchen will smell amazing! This dessert is made healthier with whole grain old fashioned oats, using maple syrup as a natural sweetener keeping this apple crisp refined sugar-free. We also used old fashioned oats instead of refined flour and coconut oil in place of butter for the delicious crisp topping!
This is the BEST healthy apple crisp recipe because it’s cozy, comforting and makes the perfect dessert, topped with vanilla ice cream of course! I mean there is literally nothing better than warm apples and crunchy oats all coated in melty ice cream. Always such a hit and makes a great dessert to share with your Thanksgiving table! Oh and leftovers are even better the next day.
Ingredients You’ll Need
- Apples – I love using Honeycrisp apples because of their sweet/tart combo and they hold up really well without getting mushy, but feel free to use whatever apples (or a variety you like best! Braeburn, Granny Smith, Cortland, Fuji, Pink Lady and Golden Delicious all make great options as well
- Rolled oats – wholesome whole grain old fashioned oats (I used gluten-free) make this topping nice and crunchy
- Oat flour – flour helps the topping come together and you can easily make your own oat flour right at home by blending rolled oats in your food processor or blender! Any type of flour will work for this though
- Maple syrup – naturally sweetens these apples and tastes incredible with all the warm spices! You could also use honey, coconut sugar, brown sugar or other sweetener of choice
- Apple cider vinegar – this prevents the apples from browning and helps balance out the sweetness, you could also substitute fresh lemon juice
- Cornstarch – this thickens the sauce and prevents it from becoming watery. You could also use arrowroot powder in place of the cornstarch
- Pecans – these make the topping even crunchier and adds a boost of protein, but feel free to leave them out if nut-free
- Coconut sugar – this is what I like to use in place of brown sugar in recipes and adds sweetness to the oat topping
- Maple syrup – helps hold the crumble topping together and makes this even sweeter without using refined sugar
- Butter (or coconut oil) – I’ve been making this apple crisp for years and both butter and coconut oil work great! Coconut oil has more nutritional value and is a great option if you’re vegan or dairy-free, but in my opinion, butter hands down just tastes the best
Feel free to choose whatever works best for you! - Vanilla – gives this apple crisp a boost of flavor!
- Warm spices – delicious combination of cinnamon, apple pie spice, nutmeg and sea salt
Feel free to choose whatever works best for you!What Apples Should I Use to Bake With?
I personally prefer Honeycrisp apples when baking because of their sweet/tart combo (I also always happen to have them in our fridge!) and they hold up really well too without getting mushy. Feel free to use whichever variety you like best though as there are many apples that are great for baking! Braeburn, Cortland, Pink Lady apples and Golden Delicious apples all make great options. Granny smith apples tend to be pretty tart, but if you like tart apples feel free to use them in this recipe.
Try to avoid using McIntosh, Gala, Fuji or Red Delicious apples as they can get mushy when baked, but save those for when you want to make applesauce or cider!
How to Make Apple Crisp
- Prep the apples. Peel and slice your apples then toss them together with maple syrup, apple cider vinegar, vanilla, cornstarch, spices and salt. Mix well until they’re completely coated and transfer them to an 8×8 or 9×9 baking dish coated in non-stick spray.
- Make the crumble topping. In the bowl you mixed your apples in (we’re trying to save you from cleaning too many dishes here), mix together rolled oats, oat flour, pecans, coconut sugar, and maple syrup. Next add the butter (or solid coconut oil), and if using butter, I recommend cutting it into cubes and using a pastry cutter (or your hands) to really get the butter mixed in with all the other ingredients until the mixture resembles a nice crumble topping.
- Assemble and bake. Sprinkle the crumble over top of the apple mixture until evenly covered and bake the apple crisp in the oven at 350 degrees F for about 40 to 45 minutes. The apple crisp will look golden brown and apples should be soft and tender.
- Serve and enjoy! Serve immediately while apple crisp is warm and I highly recommend topping with vanilla ice cream!
Prepping and Storage
This apple crisp will last for up to 4 to 5 days covered in your refrigerator (if it even lasts that long!) and can easily be reheated by popping it back in the oven at 350 for 5 to 10 minutes. Leftover apple crisp can also be kept in the freezer (either baked or unbaked) for up to 3 months. Just make sure to thaw the apple crisp completely in the fridge before baking.
Tips, Tricks and Substitutions
- Make sure to use apples that will hold up nicely when baked like Honeycrisp or Braeburn apples. Some apples (like Gala) can get mushy when baked and are best used to make applesauce or cider.
- If you’re in a time crunch (or simply like the taste and texture), feel free to leave the skin on when slicing the apples. Such a time saver and the peel will soften as they bake.
- I like to cut the apples into even slices so that the apple crisp bakes evenly.
- To keep the topping crispy, make sure to use old fashioned rolled oats and not quick cooking oats as they tend to get mushy when baking.
- If using coconut oil in place of butter, make sure it’s in solid form, not melted, to really get a good crumbly topping that will bake nicely.
- If you have a nut allergy, feel free to leave out the pecans (or walnuts) and you could eve substitute them with crunchy sunflower seeds or pumpkin seeds.
- You do not need to cover this apple crisp when baking, but if you notice the oat topping browning too quickly, feel free to cover with foil until apples are soft and tender
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More Apple Recipes You’ll Love
- Healthy Apple Cinnamon Muffins
- Apple Cinnamon Baked Oatmeal
- Maple Cinnamon Sautéed Apples
- Apple Pie Overnight Oats
- Apple Cinnamon Thumbprint Cookies
Hope you all enjoy this Healthy Apple Crisp and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Healthy Apple Crisp
Ingredients
For the apple filling:
- 6 apples, peeled and thinly sliced
- 1/3 cup maple syrup
- 1 tablespoon apple cider vinegar, or lemon juice
- 2 teaspoons vanilla
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon apple pie spice
- Pinch of nutmeg
- 1/4 teaspoon salt
For the oatmeal topping:
- 1 cup rolled oats
- 1/3 cup oat flour
- 1/2 cup pecans, finely chopped
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 4 tablespoons cold butter, cut into cubes (or solid coconut oil)
Instructions
- Preheat oven to 350 degrees F.
- Peel and slice the apples then toss them together in a large bowl with maple syrup, apple cider vinegar, vanilla, cornstarch, spices and salt. Mix well until they’re completely coated and transfer them to an 8×8 or 9×9 baking dish coated in non-stick spray.
- To make the oat topping, mix together rolled oats, oat flour, pecans, coconut sugar, and maple syrup. Next add the butter (or solid coconut oil), and mix well using a pastry cutter (or your hands) to really get everything incorporated until the mixture resembles a nice crumble topping.
- Sprinkle the crumble over top of the apple mixture until evenly covered and bake the apple crisp in the oven for about 40 to 45 minutes. The apple crisp will look golden brown and apples should be soft and tender. (If the oat topping starts browning too quickly, feel free to cover it with foil and continue baking until apples are soft)
- Serve immediately while apple crisp is warm and I highly recommend topping with vanilla ice cream!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was soooo delicious! I used arrowroot instead of cornstarch with cold vegan butter. Tastes like apple pie! My whole family loved it.
Made this and it is absolutely delicious! I will definitely be making this again!!
This looks fantastic. Can you sub in coconut or almond flour for the oat flour? I don’t have any and would like to make this ASAP. Thanks!
Yes any flour will work in place of oat flour 🙂