First question out of the way: what makes this apple crisp healthier?
Traditional apple crisp is made with lots of butter and sugar. Instead, this apple crisp makes use of some simple (and practical) substitutions:
- Whole Grains – We use oats and almond flour instead of refined flour for the crisp topping
- Low sugar – Rather than using regular sugar, we use just a little bit of maple syrup and coconut sugar (which imparts the most delicate caramel flavor) and allows the sweetness of the apples to come through
- No butter – Instead of using butter, we’re using coconut oil which is more nutritious!
Why you’re going to love this recipe:
- This is the perfect easy apple dessert recipe that doesn’t require any fuss with making pie dough.
- It’s the perfect recipe to use up any of those Fall apples from apple picking.
- The crisp topping is like a crunchy oatmeal cookie that is high in fiber and protein.
- This crisp stores well in the fridge for 3-4 days so it can be enjoyed again and again! (If it lasts that long.)
- 4 apples, peeled and cut into slices
- 1 tbsp lemon juice
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1 cup oats (gluten-free if needed)
- 1/4 cup almond flour
- 1/4 cup coconut sugar
- pinch of salt
- 1/4 cup coconut oil,room temperature (can sub butter or vegan butter)
- Preheat the oven to 350 degrees F
- Mix the apples, lemon juice, maple syrup, cinnamon and nutmeg together in a bowl.
- In a separate bowl, mix together the oats, almond flour, coconut sugar and salt. Using fork or your hands, mash the coconut oil or butter into the dry mixture until its well incorporated and forms small clumps.
- Layer the apples in an 8×8 inch baking dish then sprinkle the crisp topping on top of the apples.
- Bake for 45-50 minutes until golden brown on top. Let cool for 10 minutes before serving.
Tips for best results
- Use honeycrisp, granny smith, Macintosh or Cortland apples.
- Don’t forget to peel the apples! Apple peel will be tough in the crisp and will make it less enjoyable.
- Use quick oats if you prefer a smaller crumble in your topping, or rolled oats if you prefer a chewier/nuttier texture in your topping.
- Use room temperature coconut oil or butter. This will give you a more crumbly dough and will result is a delicious crisp topping.
- You do not need to cover this crisp while baking. Make sure to bake it in the middle rack of your oven.