Healthy Apple Crisp

Need more apple recipes? Try my healthy apple pie, applesauce bread, apple cinnamon muffins, or apple pie with crumb topping next. Need a dessert to kickstart the fall season? Here’s a dessert that’s been requested by my family time and time again: my healthy apple crisp! Specifically, a crisp made with wholesome ingredients and no gluten, butter, or refined sugar in sight.

Why I love this recipe

Naturally sweetened. Instead, I use maple syrup and coconut sugar, and even then, I use it sparingly. Diet-friendly. Without even trying, this homemade apple crisp is dairy-free and gluten-free! Freezer-friendly. Whenever I make a crisp, I always make two and store the extra in the freezer. Whenever I’m hosting for dinner or need a cozy dessert, I just defrost it and pop it in the oven. Gooey and soft yet crispy and crunchy. The balance of textures from the apples and crisp topping is addictive. All that’s missing is a scoop of vanilla ice cream!

Ingredients needed

Apples. Choose fresh apples with no bruising or soft spots. I like using a mix of sweet and tart apples, like Granny Smith apples, Gala apples, and Honeycrisp apples. Peel them first, as I’ve found the skins can be quite bitter. Lemon juice. To balance out the tartness of the apples. Maple syrup. For sweetness and flavor. Agave nectar and honey also work. Cornstarch. Thickens the filling. Arrowroot powder can also be used. Cinnamon and nutmeg. Two essential warming spices!

For the crumble topping: “We loved this recipe! Thank you, thank you!” – Lucinda

Almonds. I used finely chopped almonds to make the topping extra crispy. Almond flour OR rolled oats. Aim to use blanched almond flour, not almond meal. For a more classic crisp topping, you can also use rolled oats. Shredded coconut. Unsweetened shredded coconut with no added sugar. It won’t add much coconut flavor but gives it a lovely crunch. Coconut oil. Softened to room temperature. Use refined coconut oil to ensure there is no coconut taste. If not strictly vegan, you can use unsalted butter. Brown sugar also works. Coconut sugar. Just a pinch adds sweetness and even more crunch.

How to make healthy apple crisp

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Add a pinch of flaky salt to amplify the other ingredients. Swap the nuts. Try pecans or walnuts instead. Cover it with aluminum foil. If you notice the top of the crisp topping browning before 10 minutes, cover the baking dish with foil and continue cooking until the filling is bubbling. Make it nut-free. Use rolled oats and oat flour. Make it ahead of time. If I’m bringing this to a holiday party, I’ll make it up to two days in advance and store it, covered, in the fridge. Then, let it sit out for 20 minutes and bake as directed!

Storage instructions

To store: Store leftovers in an airtight container in the refrigerator for up to one week. To freeze: Place cooked and cooled crisp in a shallow container and freeze for up to six months. Reheating: Microwave leftovers in 20-second intervals or reheat in a preheated oven for 10 minutes.