The Best Healthy Apple Crisp Recipe

Are you soaking in this beautiful fall season? Ok me too! Let’s make my famous apple crisp together.

Wait, even better… let’s do it healthy apple chips with a crunchy topping of oatmeal and cinnamon. are you down

Look, I love apple crisp for a variety of reasons. It’s cozy, comforting, a little nostalgic, and much easier to make than homemade apple pie. Plus, who doesn’t love the textural component of a perfectly sweet, crunchy topping? It’s everything you could want in a dessert.

I originally made this healthier apple crisp years ago and haven’t looked back since. You’ll never know it’s a little better for you too! I’ve lightened it enough for you to enjoy and still feel like it’s something really special coming out of your oven. Warm apples and delicious maple pecan flavor—what more could you need?! Get the vanilla ice cream ready, it’s time to dig in.

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What makes this apple crisp healthier?

Instead of using regular sugar as most apple chip recipes call for, I used maple syrup in the filling. The recipe doesn’t call for much, but when all is said and done, it ends up with the perfect amount of sweetness. We’re also adding more whole grains thanks to whole wheat flour, and I’ve included simple ways to make this recipe gluten-free and dairy-free (while still being delicious).

Ingredients in this recipe for healthy apple chips

If you’ve never made homemade apple chips before, you’re in for a serious treat. It only requires a few basic ingredients and spices, but the result is absolutely amazing. Here’s what you’ll need to make it:

Flour: I like to use whole wheat pastry flour for the wonderful enrichment of whole grains, but you can also use plain flour, gluten-free oat flour or almond flour. Options for everyone! If you use oat flour, feel free make your own right at home too.
oatmeal: you’ll need some too rolled oats (gluten-free if desired) for this crunchy topping.
Brown sugar: we sweeten this delicious topping with a little dark brown sugar. You can also use coconut sugar to keep the recipe refined sugar free.
Pecans: hello pecan Oatmeal Topping! I love the flavor the crunchy pecans add to the topping.
Spices: for all the crunch, you’ll only need a little cinnamonsalt and a little nutmeg. Autumn fragrances, ILYSM.
oil: a little cold butter helps the topping retain that crumbly texture. Feel free to use vegan butter or coconut oil to keep the apple crisp vegan and dairy-free.
Apples: I like to use a granny smith or honeycrisp mix, but I’m sure it will work with whatever apples you have on hand.
Secret Ingredient: the filling also calls for some bourbon, but you can substitute that vanilla if you want Either way, these apple crisps will make your belly (and heart) very, very happy. Learn how to make your own vanilla extract here!

How to make the best healthy apple crisp

Prepare the pan. Lubricate an 8×8 inch baking pan or a 9-inch skillet with cooking spray, preheat oven to 350 degrees F.
Make the topping. Next, you’ll want to combine all the ingredients for the crunchy oat topping. Pour in the butter (or coconut oil) and mix the mixture with your hands until it forms fine crumbs that resemble wet sand. Put it in the fridge.
Make the apple filling. Mix the chopped apples, maple syrup, spices and bourbon and let marinate in the bowl for a few minutes to absorb the flavors.
Assemble the crust. Add 1/3 of the topping to the bowl with the filling and mix. Place this all in the prepared pan and sprinkle over the rest of the topping.
Bake, cool and serve! Finally, bake the chips on a baking sheet (in case the filling bubbles) until golden brown. Let it cool and serve with vanilla ice cream for the ultimate treat!

Do it in advance

Yes, you can make this healthy apple crisp ahead of time! Just cook it as directed, cover the pan or skillet with foil, place it in the fridge, and then bake it as directed before you’re ready to serve. easy!

Store your leftovers

In the fridge: store leftover apple chips in hermetically sealed container in the fridge. Just warm it up a bit in the microwave or enjoy it cold straight from the fridge.
In the freezer: yes, these healthy apple crisps are freezer safe! Assemble the apple chips, but do not bake them. Cover the chips well with aluminum foil and transfer to the freezer for up to 3 months. Bake the frozen apple chips at 350 degrees for about an hour or until golden and bubbly.

More chips and crumbs to try

Get all our delicious crunchy and crumbly recipes here!

I hope you all get a chance to make this healthy apple crisp recipe very soon because it really is one of my favorites! Put on a good playlist and bake your heart out. It’s easier to make than pie, and when the time comes, it’ll make a great addition to your Thanksgiving table. My favorite way to serve it is with vanilla bean ice cream because why not?!

If you make this healthy apple crisp, be sure to rate the recipe below and leave a comment below! And if you want, you can tag #ambitiouskitchen on Instagram with a photo of your creation. xo!

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Ambitious cuisine
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125 ridiculously good-for-you, sometimes indulgent, and absolutely never boring recipes for every meal of the day

Healthy apple crisp

Time to prepare 20 minutes

Cooking time 45 minutes

Total time 1 hour 5 minutes

Serves9 portions

The best recipe for healthy apple chips that are naturally sweetened with maple syrup instead of sugar and topped with a crunchy pecan topping. Serve this delicious apple crisp warm with vanilla ice cream. The perfect way to use up autumn apples!

ingredients

For the topping:
⅓ cup (38g) wholemeal pastry flour (or plain 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 (you can use coconut sugar, but brown sugar is best)
½ cup (56 g) raw chopped pecans
¼ teaspoon cinnamon
¼ teaspoon salt
¼ cup (57g) cold butter or vegan butter stick, cut into very small cubes (you can also use coconut oil)
For crispy:
5-6 medium Honeycrisp or Granny Smith apples, peeled, cored and very thinly sliced
⅓ cup (104g) pure maple syrup
1 teaspoon cinnamon
pinch nutmeg
1 tablespoon bourbon (or pure vanilla extract)

Instructions

Preheat oven to 350 degrees F. Generously coat an 8×8 baking pan with nonstick cooking spray. Set aside.
To make the topping: Mix the flour, oats, brown sugar, cinnamon, salt and pecans in a large bowl until well combined. Add pieces of butter and use your hands to squeeze and mix until the mixture is crumbly and resembles wet sand. (Alternatively, you can cut in the butter with a pastry cutter or place all the topping ingredients in a food processor and pulse until combined. My favorite method is to use my hands as I believe you get the best crumbly topping that way.)
Once finished, place the topping in the fridge and start making the apple filling.
To make the filling: Place apples, maple syrup, cinnamon, nutmeg, and bourbon (or vanilla) in a large bowl and stir to combine. Let it sit for 5-10 minutes.
Take 1/3 cup of the topping mixture and mix with the apple mixture. Place apple mixture in prepared pan and sprinkle evenly with topping.
Bake the chips on a baking sheet (just in case the filling bubbles!) for 45-55 minutes or until the topping is golden brown and the filling is bubbling. Remove from oven and cool 10 minutes on a wire rack. Serve warm with your favorite vanilla ice cream. Makes 9 servings.

Recipe Notes

To make gluten-free: in the topping, use certified gluten-free oats and almond flour or all-purpose gluten-free flour or gluten-free oat flour.
To make vegan: sub a vegan butter stick for the butter or use coconut oil.
Do it in advance: just cook it as directed, cover the pan or pan with foil, place it in the fridge, and then bake it as directed before you’re ready to serve. easy!

Eating

Serving: 1servingCalories: 204mudCarbohydrates: 34.7gProtein: 1.5gfats: 7.7gFibers: 4.2gsugar: 23.2g

Recipe by: Monique Volz // Ambitious Kitchen | Photo by: Sarah Fennell // Broma Bakery

This post was originally published on September 16, 2018, republished on September 2, 2021, and republished on September 19, 2022, and republished on October 17, 2024.

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