Healthy Apple Crisp
This Guilt-Free Healthy Apple Crisp offers the comforting flavors of fall without the guilt. Made with wholesome ingredients, it's crunchy, gooey, and perfect with a scoop of vanilla on top.
Ingredients
Filling
- 6 medium medium apples, peeled and thinly sliced Honeycrisp, Pink Lady, Granny Smith, or a mix
- 2 tbsp lemon juice
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cardamom (optional but delightful)
- 2–3 tbsp pure maple syrup or honey adjust to sweetness of apples
- 1 tsp vanilla extract
- 1 tbsp arrowroot starch or cornstarch for thickening juices
Crisp Topping
- 1 cup old-fashioned rolled oats not instant
- 1/2 cup almond flour or finely ground almonds
- 1/4 cup chopped pecans or walnuts optional but recommended
- 1/4 tsp fine sea salt
- 1/2 tsp cinnamon
- 3 tbsp extra-virgin olive oil or melted coconut oil
- 2–3 tbsp maple syrup or honey
To Serve (optional)
- plain Greek yogurt, light vanilla ice cream, or coconut yogurt
Instructions
Preparation
- Preheat oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
- Peel and thinly slice apples about 1/4-inch thick for even cooking.
- In a large bowl, toss apples with lemon juice, cinnamon, nutmeg, cardamom, maple syrup (or honey), vanilla, and arrowroot starch until mixture is glossy.
Topping
- In another bowl, mix oats, almond flour, nuts, salt, and cinnamon.
- Add olive oil and maple syrup/honey, mixing until clusters form.
Assembly and Baking
- Spread the apples evenly in the baking dish and cover with the topping, leaving gaps for steam.
- Bake for 30–38 minutes until topping is golden and juices are bubbling.
- Let sit for 10–15 minutes before serving to thicken the juices.
- Serve topped with Greek yogurt or vanilla ice cream.
Notes
For storing, cool completely, cover, and refrigerate up to 4 days. Can be reheated at 325°F for 10-12 minutes. Freeze tightly wrapped for up to 2 months.