Description

This Healthy Apple Crisp is a naturally sweetened dessert featuring tender, cinnamon-spiced apples topped with a crunchy oat and pecan crumble. Made with wholesome ingredients like maple syrup and whole wheat pastry flour, it’s a nutritious twist on a classic comfort food. Perfectly baked until golden and bubbling, this apple crisp is delightful served warm with vanilla ice cream, making it an ideal treat for fall or any time you crave a cozy dessert.

Ingredients

Scale

Topping

⅓ cup (38g) whole wheat pastry flour (or regular flour or gluten free oat flour or almond flour)
½ cup (48g) old fashioned rolled oats, gluten free if desired
⅓ cup (71g) dark brown sugar (can also sub coconut sugar but brown sugar is best)
½ cup (56g) raw chopped pecans
¼ teaspoon cinnamon
¼ teaspoon salt
¼ cup (57g) cold butter or vegan buttery stick, cut into very small cubes (can also use coconut oil)

Filling

5-6 medium Honeycrisp or Granny Smith apples, peeled, cored and very thinly sliced
⅓ cup (104g) pure maple syrup
1 teaspoon cinnamon
Pinch of nutmeg
1 tablespoon bourbon (or pure vanilla extract)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and generously grease an 8×8 inch baking pan with nonstick cooking spray to prevent sticking.
Make the Topping: In a large bowl, combine the whole wheat pastry flour, rolled oats, dark brown sugar, cinnamon, salt, and chopped pecans. Add the cold butter cubes and use your hands to squeeze and combine the mixture until it becomes crumbly and resembles wet sand. Alternatively, you can use a pastry cutter or pulse the ingredients in a food processor just until blended. Once combined, place the topping in the fridge to chill while preparing the filling.
Prepare the Filling: In another large bowl, toss the thinly sliced apples with maple syrup, cinnamon, nutmeg, and bourbon or vanilla extract. Let the mixture sit for 5-10 minutes to allow the flavors to meld and the apples to release some moisture.
Combine and Assemble: Take 1/3 cup of the chilled topping mixture and gently toss it with the apple filling to add some extra crunch inside. Transfer the apple mixture into the prepared baking pan and then evenly sprinkle the remaining topping over the top.
Bake: Place the baking pan on a baking sheet (to catch any drips) and bake in the preheated oven for 45-55 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges.
Cool and Serve: Remove from the oven and cool on a wire rack for about 10 minutes. Serve the crisp warm, ideally with a scoop of your favorite vanilla ice cream for a perfect finish.

Notes

This apple crisp is naturally sweetened with maple syrup instead of refined sugar for a healthier dessert option.
Use a mix of tart Granny Smith and sweet Honeycrisp apples for a balanced flavor.
For a vegan version, substitute butter with vegan buttery sticks or coconut oil.
Placing the topping in the fridge before assembly helps keep it crumbly and prevents it from melting too fast during baking.
Serving warm with vanilla bean ice cream complements the crisp perfectly with creamy sweetness.
Use an 8×8 inch baking pan to ensure proper bake time and depth.
Placing the crisp on a baking sheet helps catch any bubbling filling that might overflow.

Nutrition

Serving Size: 1 serving
Calories: 204 kcal
Sugar: 23.2 g
Sodium: 75 mg
Fat: 7.7 g
Saturated Fat: 2.5 g
Unsaturated Fat: 4.2 g
Trans Fat: 0 g
Carbohydrates: 34.7 g
Fiber: 4.2 g
Protein: 1.5 g
Cholesterol: 12 mg