Healthy Apple Crisp
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Add as Google Trusted SourceThis healthy apple crisp has tender cinnamon apples under a crunchy oat and pecan topping. Made with almond flour, coconut oil and gluten-free oats, it’s an easy vegan fall dessert.
I always seem to come home from apple picking with more apples than I know what to do with, and this healthy apple crisp is one of the first things I make. I’ve been baking it for years, and it’s the dessert I turn to when I want warm cinnamon apples without making a pie crust.
I’m especially particular about the topping. There needs to be enough to get some in every bite, and I want those little crunchy clusters alongside the soft apples. Rolled oats, almond flour and chopped pecans give this version plenty of texture, while coconut sugar adds a caramel-like sweetness. Coconut oil brings it all together without butter, so the recipe is vegan and gluten-free when made with certified gluten-free oats.
Serve it warm with a scoop of my banana ice cream, or add it to the Thanksgiving dessert table next to my pecan pie.
“I made this for Thanksgiving and even the guests who don’t have allergies were raving about it! This dessert will be making an appearance at all future gatherings in out home. Thank you, EBF!”
Why I Love This Apple Crisp Recipe
- Less work than pie: No rolling, chilling or fussing with dough. Toss the apples, mix the topping and let the oven do the rest.
- Easy to adjust the sweetness: Prefer a less-sweet dessert? You can reduce the coconut sugar in the topping to ½–¾ cup, especially when using sweeter apples.
- Made for sharing: It’s vegan and gluten-free with certified gluten-free oats, so you can bring one dessert that works for guests avoiding dairy, eggs or gluten.
- Leftovers worth saving: A scoop with yogurt makes a delicious next-day treat. If you love apples and oats together, try my apple oatmeal bars too.
Ingredients Needed
Filling
- apples – the star of the show here! I like using a combination of tart and sweet apples. My favorite varieties are Pink Lady and Honeycrisp apples!
- arrowroot powder – helps thicken the apple mixture.
- maple syrup – just a little bit of added natural sweetness for the apple mixture.
- lemon juice – brightens the apples and helps keep the color fresh.
- seasonings and spices – cinnamon, nutmeg and sea salt add warmth and balance.
Crumble Topping
- coconut sugar – adds a caramel-like sweetness to the crumble topping. For a less-sweet crisp, reduce it to ½–¾ cup.
- old-fashioned rolled oats – help create a crisp topping that bakes up golden. I like using Bob’s Red Mill gluten free old fashioned rolled oats.
- almond flour – we’re using almond flour to keep this recipe gluten-free.
- chopped nuts – add crunch and a rich nutty flavor to the crisp.
- coconut oil – keep the coconut oil in solid form to help make the topping more crumb-like.
Substitutions and Variations
- Make it less sweet: Reduce the coconut sugar in the topping to ½–¾ cup instead of 1 cup. Several readers have enjoyed it with less sugar, especially when using sweeter apples.
- Make it nut-free: Replace the pecans or walnuts with an equal amount of additional oats and swap the almond flour for oat flour or all-purpose flour. Choose certified gluten-free oat flour and oats if you also need it gluten-free.
- Use butter: Replace the coconut oil with an equal amount of butter, cut into small pieces and worked into the topping. This version will no longer be vegan or dairy-free.
How to Make Healthy Apple Crisp
Step 1: In a medium bowl combine the sugar, rolled oats, almond flour and nuts. Add butter or coconut oil and combine until topping is crumb-like. Set aside.
Step 2: Add apple slices to a large bowl with maple syrup, lemon juice, arrowroot powder, cinnamon, nutmeg and salt. Gently toss until all apple slices are coated.
Step 3: Transfer apple mixture to greased 8×8 square baking pan or a 9-inch round pie pan. Sprinkle crisp topping over apple mixture.
Step 4: Place baking dish in preheated oven and bake for 45-50 minutes or until the apple filling is bubbly and the top is golden brown.
Brittany’s Tips!
- Use softened coconut oil: To get that perfect apple crisp topping, make sure your coconut oil is solid but not rock hard. If your kitchen is warm and the coconut oil is too soft, just pop it in the fridge for a few minutes before mixing!
- Use your hands: I like to use my hands to work the coconut oil into the dry ingredients until it forms pea-sized clumps. This gives you a deliciously crumbly topping that turns golden and crispy in the oven.
- Cover with foil: If you notice that your topping is browning too quickly in the oven, you can cover it with tin foil to prevent it from burning.
How to Serve Apple Crisp
Served warm, this apple crisp is absolutely delicious on its own, but if you really want the full experience I recommend serving it with some toppings. Here are some ideas:
- Ice cream: Vanilla ice cream melting into warm apple crisp is hard to beat. I love Halo Top Creamery, but my apple pie ice cream and pumpkin ice cream are delicious options when you want even more fall flavor.
- Whipped cream: Add a dollop of whipped cream, or coconut whipped cream to keep your dessert dairy-free and vegan.
- Yogurt: Plain Greek yogurt adds a little tang that balances the sweet topping. Use a dairy-free yogurt if needed.
- Caramel drizzle: My homemade date caramel makes this feel extra special. A little goes a long way with the sweet apples and crumble.
How to Make Ahead and Store
Make ahead: Prepare the apple filling and crumble topping up to 1 day ahead. Refrigerate them separately in covered containers, then assemble just before baking. Allow a few extra minutes if the filling is cold, and check that the apples are tender before taking it out.
Storage: Let the crisp cool, then cover and refrigerate for up to 5 days.
Reheating: Warm leftovers in a 350°F oven until heated through. Loosely cover with foil if the topping starts browning too much. The microwave works for individual portions, but the topping will be softer.
Frequently Asked Questions
The names are often used interchangeably, but a crisp typically includes oats in the topping, while a crumble usually has a flour, sugar and butter topping. This recipe has an oat-and-nut topping that gives it that classic crisp texture.
No, either works! Peeling gives the filling a softer, more uniform texture. Leaving the skins on saves prep time, but you’ll notice some texture from the peels even after baking.
I haven’t tried it, but it should work just fine to double the recipe and make it in a 9×13 pan. When it comes to the bake time the crisp might need a few more minutes, so I’d just keep an eye on it.
I like combining a sweet apple, such as Honeycrisp or Fuji, with tart Granny Smith apples. You get a nice balance of flavors, and these varieties hold up well during baking. Pink Lady is another great choice. You can use just one variety if that’s what you have.
More Apple Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Apple Crisp
Ingredients
- 6 cups apples, about 6 medium apples, peeled (or unpeeled) and thinly sliced
- ¼ cup pure maple syrup
- 1 Tablespoon lemon juice
- 1 Tablespoon arrowroot powder, or cornstarch
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon sea salt
Topping
- 1 cup coconut sugar
- 1 cup old-fashioned rolled oats, gluten-free, if needed
- ½ cup almond flour
- ½ cup chopped pecans or walnuts
- ½ cup coconut oil, not melted
Instructions
- Preheat oven to 350°F.
- Make the topping by mixing together sugar, rolled oats, almond flour and nuts. Add coconut oil and combine until topping is crumb-like. Set aside.1 cup coconut sugar, 1 cup old-fashioned rolled oats, ½ cup almond flour, ½ cup chopped pecans or walnuts, ½ cup coconut oil, not melted
- Add apple slices to a large bowl with maple syrup, lemon juice, arrowroot powder, cinnamon, nutmeg and salt. Gently toss until all apple slices are coated.6 cups apples, ¼ cup pure maple syrup, 1 Tablespoon lemon juice, 1 Tablespoon arrowroot powder, 1 teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon sea salt
- Transfer apple mixture to greased 8×8 square baking dish or a 9-inch round pie pan.
- Sprinkle crisp topping over apple mixture.
- Bake for 45–50 minutes, until the apples are tender, the filling is bubbling and the topping is golden. Check around 30 minutes and loosely cover with foil if the topping is browning too quickly. Continue baking until the apples are tender.
- Cool on a wire rack for 5-10 minutes.
- Serve warm with ice cream or whipped topping.
Video
Notes
- Less sweet: Reduce the coconut sugar in the topping to ½–¾ cup instead of 1 cup.
- Nut-free: Replace the nuts with an equal amount of additional oats and the almond flour with oat flour or all-purpose flour. Use certified gluten-free oats and oat flour if needed.
- Make ahead: Refrigerate the filling and topping separately in covered containers for up to 1 day. Assemble before baking, allowing extra time as needed for the chilled filling.
- Storage: Cool, cover and refrigerate for up to 5 days. Reheat in a 350°F oven until warm, or microwave individual portions for a softer topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
No doubt delicious but far from healthy–very! high in sugar, high in carbs, low in protein and fibre
Thanks for the feedback, Sebastian! Everyone’s nutritional needs and preferences are different, so I completely understand that this recipe might not be the right fit for you.
I’m obsessed with this recipe. I make it on repeat at my house and I have it for breakfast with yogurt.
So glad you’re obsessed with it, Nickole! I love that you’re enjoying it for breakfast with yogurt too. Thanks for making the recipe and coming back to leave a review!
Made for Christmas dessert and was so good! Some choose to have with ice cream either way was delicious. Did use butter as ran out of coconut oil.
Thank you Brittany! I just recently found your site. I’ve been gluten free for over 30 years and your recipes are very helpful. The apple crisp is very good. Thanks again!
Hi Geri, I’m so glad you found my site! That makes me happy to hear, and I’m thrilled you enjoyed the apple crisp. Thanks for the kind note and for being here!
Hi Brittany, thank you for this recipe! I’m looking forward to making it for Thanksgiving. Do you think I could sneak in some ground flax seed for extra fiber? If so, how much would you use and should I make any adjustments to offset it? Thank you!
Hi Sammy! I think you could add some ground flaxseed to the topping. I’d start with 1/4 cup and see how that turns out. You might need to add a little more moisture to the topping, but I’d see how it turns out without any extra moisture and add more if it seems dry/crumbly. Let me know how it turns out!
I’ve made this for years now with our apples from our apple tree and love it! I freeze a lot of apples peeled and cut up with lemon juice on them and use the frozen ones to make apple crisp with this recipe throughout the winter, and I use this recipe every time! It turns out great!
Yay! So glad you love this recipe, Katy, Thanks for making it and for coming back to leave a review. I so appreciate it!
Delicious! Made as written (half the brown sugar) and served with whipped cream. I prepped it the day before Thanksgiving and baked it while we did dishes – it was perfect and a very pretty dessert too.
Yay! So glad you loved this recipe, Dee. Thanks so much for making it and for coming back to leave a review. I really appreciate it.
do you think I can assemble this, refrigerate and then bake at a later date?
Hi Lisa. Yes, you can make this apple crisp ahead of time! Just assemble it without baking, cover it, and refrigerate. When you’re ready to serve, bake it fresh at 350°F until the filling is bubbly and the topping is golden, which may take a few extra minutes if it’s going in straight from the fridge. Hope this helps!
This was EXCELLENT!
I reduced the coconut sugar to about a third of a cup and replaced half the coconut oil with butter…it was such a hit at Thanksgiving that I am currently making 2 more for upcoming holiday parties. Thanks for another great recipe!
Yay! So glad this recipe was a hit! Thanks for making it and for coming back to leave a review. I really appreciate it, Lisa.
Absolutely delicious! My husband gave it a 10/10. I used half a cup of brown sugar instead of 1 cup and butter instead of coconut oil. It turned out soooo good. And to make it a little bit healthier, we used a dollop of frozen yogurt on top instead of ice cream. The tartness really balances out the sweetness. Great recipe!!
YUM! This is one of our favorites, I am so glad you are loving this apple crisp, Franneh. Thank you for giving it a try and for sharing your review + star rating, it means so much to me!