Healthy Apple Crisp
This Healthy Apple Crisp Recipes combines juicy apples, warm cinnamon, and a golden oat-pecan crumble to make a wholesome dessert perfect for fall, holidays, or any cozy night.
Ingredients
Apple Filling
- 8 cups sliced apples from 5-6 medium apples, preferably sweet tart apples like Fuji, Granny Smith, HoneyCrisp
- 1 tablespoon lemon juice
- ⅓ cup maple syrup or agave syrup
- 2 tablespoons cornstarch
- Pinch salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
Pecan Oat Topping
- 1 ¼ cup old-fashioned rolled oats
- 2 tablespoons super-fine almond flour
- 1 teaspoon ground cinnamon
- 3 tablespoons organic cane sugar
- ⅓ cup chopped pecans or walnuts
- ⅓ cup softened not melted coconut oil, preferably virgin/unrefined
Instructions
- Preheat the oven to 375°F and spray an 8x8-inch (or other 2-quart) pan with non-stick cooking spray.
- In a large mixing bowl, combine the sliced apples, lemon juice, cornstarch, maple syrup, salt, and ground spices. Gently toss until thoroughly combined.
- Pour the apple mixture into the prepared baking pan.
- In a medium mixing bowl, combine the rolled oats, almond flour, ground cinnamon, cane sugar, and pecans. Stir well until combined.
- Using your hands or a fork, work the softened coconut oil into the oat mixture until well combined and the mixture forms coarse crumbs.
- Sprinkle the oat and pecan topping over the apples.
- Cover the crisp with aluminum foil and bake for 10 minutes at 375°F. Reduce the heat to 350° and bake for 20 minutes. Uncover the crisp and bake for an additional 20-30 minutes or until the apple juices are bubbling around the edges and the topping is golden brown.
- Transfer the pan to a cooling rack and let cool for at least 5-10 minutes before serving with whipped coconut cream, dairy-free vanilla ice cream, or vanilla frozen yogurt.
Notes
Storage Directions
- Refrigerating: Store cooled leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze cooled crisp in a freezer-safe, airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm in a 350ºF oven for 10-15 minutes or in the microwave for 30-40 seconds until heated through.
- Use ripe apples. They are juicier and sweeter, giving you the most flavorful, healthy apple crisp. If the apples are not very juicy, add 2-3 tablespoons of apple juice for a spoonable sauce.
- Quick apple peeling & coring. Use a Y-peeler for thin, even strips of skin without removing excess apple flesh. For quick coring, slice the apple into quarters first, then use a paring knife to neatly cut out the core—this keeps the shape intact and minimizes waste.
- Cover with foil before baking. This traps in steam so the apples bake extra tender and juicy before the crumble topping browns.
- Avoid over-mixing the topping. Mix the pecan oat topping ingredients until just combined–you want crumbs, not a paste.
- Cool slightly before serving. This helps the juices thicken so each scoop holds together well when served.
Nutrition
Calories: 217kcalCarbohydrates: 43gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 4mgPotassium: 237mgFiber: 5gSugar: 26gVitamin A: 73IUVitamin C: 7mgCalcium: 44mgIron: 1mg
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