Why You’ll Love This Healthy Apple Crisp

• It’s genuinely satisfying. You won’t feel like you’re missing out on anything. The combination of textures—from the soft, spiced apples to the crisp oat topping—creates a dessert that feels decadent and special.
• It’s naturally sweetened. We’re relying on the apples themselves, a touch of maple syrup, and a hint of coconut sugar to bring all the sweetness we need. It’s a more complex, caramel-like flavor that’s far superior to just using white sugar.
• It comes together in a flash. Honestly, the hardest part is peeling the apples. The topping is a simple mix-and-sprinkle situation, meaning you can have this in the oven in under 20 minutes, perfect for a spontaneous treat.
• Your kitchen will smell incredible. This is a bonus benefit, but a really important one. The aroma of cinnamon, nutmeg, and baking apples is pure, unadulterated autumn coziness. It’s an experience in itself.

Ingredients & Tools

• 6 medium apples (a mix of Granny Smith and Honeycrisp is ideal)
• 1 tbsp fresh lemon juice
• 2 tbsp pure maple syrup
• 1 tbsp arrowroot powder or cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• A pinch of sea salt
• 1.5 cups old-fashioned rolled oats (certified gluten-free if needed)
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/3 cup coconut oil, solid but scoopable
• 1 tsp vanilla extract

Tools: A 9×9 inch baking dish (or similar size), a large mixing bowl, a medium mixing bowl, a peeler, and a sharp knife.

You’ll notice I call for a mix of apples—this isn’t just for fun. The tart Granny Smiths hold their shape beautifully, while the Honeycrisps break down a bit and create that saucy, jammy texture we love. And using solid coconut oil is the trick to getting that perfect, crumbly crisp topping without butter.

Serves: 6 | Prep Time: 20 minutes | Cook Time: 35-40 minutes | Total Time: about 1 hour

Before You Start: Tips & Ingredient Notes

• Apple selection is key. Honestly, don’t just use one type. A blend of tart and sweet apples gives you the best flavor and texture complexity. If you only have one kind, it’ll still be delicious, but the mix is a pro move.
• Why arrowroot powder? This is our thickening agent for the apple juices. It creates a lovely, glossy sauce that’s not gloopy. Cornstarch works exactly the same way, so use what you have on hand.
• Don’t skip the lemon juice. It might seem like a small thing, but it does two important jobs: it prevents the apples from browning while you prep, and it adds a tiny bit of brightness that keeps the dessert from being too cloyingly sweet.
• Check your coconut oil texture. It needs to be the consistency of softened butter. If it’s melted, your topping will be greasy; if it’s rock hard, you won’t be able to mix it properly. If it’s too liquid, pop it in the fridge for 10 minutes.

How to Make Healthy Apple Crisp

Serving Suggestions

Complementary Dishes

• A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a fantastic palate cleanser and balance the sweetness of the dessert beautifully if you’re serving it after a meal.
• Slow-cooker pulled chicken or pork — The savory, tender meat makes for a hearty main course that contrasts wonderfully with the light, fruity crisp.
• Roasted squash soup — This combination is the epitome of autumn comfort. The creamy, savory soup followed by the spiced apple crisp is a perfect menu.

Drinks

• Hot chai tea — The warm spices in the chai mirror the cinnamon and nutmeg in the crisp, creating a wonderfully cohesive flavor experience.
• A cold glass of vanilla almond milk — It’s a classic for a reason. The creamy, cool milk is a delightful contrast to the warm dessert.
• Dry hard cider — The appley notes in the cider will highlight the fruit in the crisp, while the carbonation and dryness cut through the richness.

Something Sweet

• A dollop of vanilla bean coconut yogurt — Instead of ice cream, this adds a tangy, creamy element that feels light and refreshing.
• A drizzle of warm almond butter — This is a next-level move. The nutty, savory-sweet flavor takes the crisp in a whole new, delicious direction.
• A few dark chocolate shavings — A little goes a long way. The bitterness of dark chocolate pairs surprisingly well with the sweet apples and spices.

Top Mistakes to Avoid

• Mistake: Using only soft, sweet apples like Red Delicious. They tend to turn to complete mush when baked, resulting in a texture that’s more like applesauce than a crisp. You’ll lose that lovely distinction between the soft fruit and the crunchy topping.
• Mistake: Skipping the thickening agent. Without the arrowroot or cornstarch, the juices from the apples will be very watery. You’ll end up with a soupy bottom layer that makes serving neatly almost impossible.
• Mistake: Mixing the topping with melted coconut oil. I’ve messed this up before too… if the oil is liquid, it will coat the oats instead of clumping with them, leading to a greasy, less crispy texture. The solid-but-soft state is non-negotiable.
• Mistake: Not letting it rest after baking. I know it’s tempting to dive right in, but that resting time is when the magic happens. The filling continues to thicken as it cools, setting up to the perfect consistency.

Expert Tips

• Tip: Add a handful of chopped nuts to the topping. Try pecans or walnuts. They’ll toast up in the oven and add an incredible layer of flavor and crunch. Just stir them in with the dry ingredients.
• Tip: Make it ahead for easy entertaining. You can assemble the entire crisp, cover it tightly, and keep it in the fridge for up to 24 hours before baking. You might just need to add a few extra minutes to the baking time since it’s going in cold.
• Tip: Grate a little fresh ginger into the apple mixture. About half a teaspoon will add a warm, zesty kick that makes the flavor profile even more interesting and complex.
• Tip: For an extra-crispy topping, use half old-fashioned oats and half quick oats. The quick oats break down a bit more and help create a finer, crisper texture that some people really love.

FAQs

Can I make this gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you use certified gluten-free oats. Oats are inherently gluten-free, but they are often processed in facilities that also handle wheat, so checking the package is important if you have a sensitivity. The almond flour is, of course, gluten-free, making this a safe and delicious option for everyone.

Can I use frozen apples?
You can, but there are a couple of things to know. Frozen apples will release a lot more water as they thaw and bake. I’d recommend thawing them completely first, draining off any excess liquid, and then patting them dry with a clean kitchen towel before proceeding with the recipe. You might also want to increase the arrowroot powder by another half tablespoon to be safe.

How should I store leftovers?
Leftovers (if you have any!) can be covered tightly with plastic wrap or transferred to an airtight container and kept in the refrigerator for up to 4 days. The topping will soften a bit, but it’s still delicious. You can reheat individual portions in the microwave or re-crisp the whole dish in a 300°F oven for 10-15 minutes.

Can I substitute the coconut oil?
Yes, you have a couple of options. An equal amount of cold, unsalted butter will work perfectly—just cut it into small pieces and use your fingertips to rub it in as you would with the coconut oil. For an oil-free version, you could try using unsweetened applesauce, though the topping will be more cake-like and less crispy.

My topping isn’t browning evenly. What happened?
This usually happens if the topping was pressed down too firmly onto the apples, or if your oven has hot spots. Next time, try sprinkling it more loosely. If you notice browning issues during baking, you can carefully rotate the dish halfway through the cooking time. If the top is getting too dark before the apples are tender, just lay a loose piece of aluminum foil over the top for the remaining bake time.