Healthy Apple Crisp

My healthy apple crisp recipe is naturally sweetened and topped with a crunchy almond-coconut crumble. Made without butter, it’s a cozy fall dessert that’s wholesome and delicious. 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 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.

Video

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.

Nutrition