Healthy Apple Crisp
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My cozy, healthy apple crisp swaps out sugar for maple syrup and is topped with a crunchy almond and coconut topping. It’s made without butter, gluten-free, and dairy-free, and the perfect way to use up fall apples.
If you need a staple dessert to get you going throughout fall, let it be my healthy apple crisp. It’s the dessert that my family requests time and time again. It’s made with wholesome ingredients and no butter, refined sugar, or gluten whatsoever.
Healthifying a traditional apple crisp comes down to making smart swaps that don’t compromise flavor or texture. For my recipe, I swap out the sugar for maple syrup and increase the amount of apples you’d usually have. The crisp topping replaces flour and butter with almonds, coconut, and a little coconut sugar, and honestly, it just works so well with the gooey apples. It’s cozy, warm, and is so good on its own that you won’t even need the ice cream. Although my family says that’s a non-negotiable!
Key Ingredients
Find the printable recipe with measurements below.
- Apples. Choose fresh apples with no bruising or soft spots. I like using a mix of sweet and tart apples, like Granny Smith apples, Gala apples, and Honeycrisp apples. Peel them first, as I’ve found the skins can be pretty bitter.
- Lemon juice. To balance out the tartness of the apples.
- Maple syrup. For sweetness and flavor. Agave nectar and honey also work.
- Cornstarch. Thickens the filling. Arrowroot powder can also be used.
- Cinnamon and nutmeg. Two essential warming spices!
For the crumble topping:
- Almonds. I used finely chopped almonds to make the topping extra crispy.
- Almond flour. Aim to use blanched almond flour, not almond meal.
- Shredded coconut. Unsweetened shredded coconut with no added sugar. It won’t add much coconut flavor, but it gives it a lovely crunch.
- Coconut oil. Softened to room temperature. Use refined coconut oil to ensure there is no coconut taste. If not strictly vegan, you can use unsalted butter. Brown sugar also works.
- Coconut sugar. Just a pinch adds sweetness and even more crunch.
Recipe variations
- Add a pinch of flaky salt to amplify the other ingredients.
- Swap the nuts. Try pecans or walnuts instead.
- Make it nut-free. Use rolled oats and oat flour.
How to make healthy apple crisp
Step 1- Make the filling. In a mixing bowl, combine all the filling ingredients. In a separate bowl, whisk together the crisp topping ingredients.
Step 2- Assemble. Pour the apple mixture into the greased baking dish. Bake for 20 minutes, or until the apples have softened.
Step 3- Second bake. Remove from the oven and sprinkle the crisp topping on top. Bake for another 10 minutes or until golden brown.
Step 4- Serve immediately with ice cream.
★★★★★ REVIEW
“My go to apple crisp! I love it. Uses the sweetness of the apples without refined sugar. Sometimes I add dried cranberries or fresh blueberries. Mom eats it for breakfast!!” – Olive
Frequently asked questions
I recommend microwaving individual portions in 20-second intervals or reheating larger portions in a preheated oven for 10 minutes (at 350°F).
Covering an apple crisp is unnecessary since the apples are par-baked first. This means that when the crisp topping is added, it can be removed from the oven once it’s golden brown.
I don’t recommend leaving the skins on the apples, as they can be quite bitter.
Storage and make ahead tips
To store: Store leftovers in an airtight container in the refrigerator for up to one week.
To freeze: Place cooked and cooled crisp in a shallow container and freeze for up to six months.
Make ahead: If I’m bringing this to a holiday party, I’ll make it up to two days in advance and store it, covered, in the fridge. Then, let it sit out for 20 minutes and bake as directed!
More healthy pies and crisps
Healthy Apple Crisp
Video
Ingredients
- 5 large apples sliced, approximately two pounds
- 1 tablespoon lemon juice
- 3 tablespoons maple syrup
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
For the crisp topping
- 1/2 cup almonds chopped
- 1 cup almond flour or rolled oats
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut sugar
- 1/2 cup coconut oil melted
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9 x 9-inch baking dish and set aside.
- In a mixing bowl, combine the chopped apples, lemon juice, maple syrup, cornstarch, cinnamon, and nutmeg, and mix until combined. In a separate bowl, add the almonds, almond flour, shredded coconut, coconut sugar, and coconut oil, and whisk together.
- Place the apple filling into the greased baking dish and bake for 20 minutes or until the apples have softened. Remove from the oven and spread out the crisp topping over it. Place back in the oven and bake for a further 10 minutes, or until golden brown.
- Remove from the oven and serve immediately.
Notes
- Apples: Tart apples are best, like Granny Smith, Gala, or Honeycrisp.
- Leftovers: Keep in the fridge for up to one week or in the freezer for up to 6 months.
- To make ahead: Make it up to two days in advance and store it, covered, in the fridge. Let it sit at room temperature for 20 minutes before baking. Keep the crumb topping at room temperature.
Excellent – the perfect apple crisp! I doubled the recipe for an 9×13 dish and it turned out! My favourite part is baking the apples first and then adding the topping/crisp…this is definitely my new go-to recipe. Thank you so much!
That’s so great to hear, thanks for sharing Patricia!
My go to apple crisp! I love it. Uses the sweetness of the apples without refined sugar. Sometimes I add dried cranberries or fresh blueberries. Mom eats it for breakfast!!
Thank you
I have coconut flour. To put it instead of shredded? Is it the same?
Interesting desert. I will just put more cinnamon as I like it.
Wow really interesting recipe. I just receive “garden” apples from neigbours as a agift and didnt know what to do with so many. Now I do.
I made this crisp for a group from church and everyone LOVED it! I did substitute a few things, mainly to avoid a trip to the store. I used rolled oats, not almond flour, GF flour, added flax seed and hemp seed, (2T each), craisins,1/4 cup chopped pecans. Added a dollop of vanilla yogurt on top.
We loved this recipe! Thank you, thank you !
I made recipe few times now. Grand kids luv it. Couple tweaks added over time. Sprinkle walnuts on crust for extra crunch. After apples cooked but before add crust. Sprinkle some fresh blueberries on apples! Is nice twist. Great recipe 👍
I have oat flour, is that an acceptable substitute for the almond flour?
I haven’t tried with this, but you are welcome to experiment and see.
Yes! So glad to have recipes that use healthy flours and little sweetener. Thank you I hate receiving recipes with wheat flour in them.
What can I use instead of coconut… Which I dislike? Hemp hearts??
More chopped nuts
Sound great! I am always looking for a quick dessert that can be stored for future use.
😋👌🏽👌🏽✨