Healthy Apple Crisp

My healthy apple crisp recipe is naturally sweetened and covered in a crunchy almond-coconut topping. Made with no butter, it’s rich with warming fall spices! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 178kcal

Author Arman Liew

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 180C/350F. 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 crisp topping ingredients and whisk together.
Place the filling into the greased baking dish and bake for 20-25 minutes, 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 cool for 10 minutes, before serving.

Video

Notes

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.

TO REHEAT: Microwave leftovers in 20-second intervals or reheat in a preheated oven for 10 minutes.

Nutrition