I’m excited to partner with Bob’s Red Mill for this healthy apple crisp loaded with cinnamon apples and sweet crumbly topping. Serve with vanilla ice cream for pure bliss!
I’m highly skeptical of “healthy” dessert recipes that call for fat-free everything, sugar-free everything. I try to cook and bake with mostly natural, whole ingredients and use as little refined sugar as possible.
This healthy apple crisp has all real, whole ingredients like oats, almond flour, nuts, cinnamon, coconut oil, and pure maple syrup, and it’s by far the best healthy dessert I’ve ever had. It’s free of refined sugar and the only sweetener is just a tiny bit of maple syrup, plus the natural sweetness of the apples.
I used my favorite Granny Smith apples, which are awesome for baking since they’re relatively firm, so they hold up well during baking and don’t turn to mush. They’re also tart, which adds a nice contrast to the sweetness of the crumble topping and the ice cream.This apple crisp just so happens to be gluten-free since I used almond flour instead of wheat flour. I used Bob’s Red Mill Almond Flour, which is ground from whole, blanched almonds. Almond flour is frequently used in Paleo and gluten-free baking and I love that it just tastes like almonds, plus it adds some protein and healthy fats.
The almond flour was the only ingredient I didn’t already have in my dorm room, but fortunately it’s pretty inexpensive and it’s easy to find at the grocery store. You can snag your very own coupon for Bob’s Red Mill products, too!
But back to the dessert. Did I mention this apple crisp is naturally vegan? That is, until you add that big scoop of ice cream on top, which I highly recommend. There are lots of great, all-natural vanilla ice cream brands out there and I went with Turkey Hill’s Natural Vanilla Bean with just five ingredients (cream, milk, sugar, vanilla, vanilla bean). For any vegan or dairy-free friends, you could top this apple crisp with your favorite non-dairy ice cream.
Due to my grandpa’s extreme love for apple crisp, I’ve tested quite a few recipes over the years. His birthday falls either on or near Thanksgiving every year, so I always make one for his birthday/Thanksgiving and Christmas visits, plus any other times I see him throughout the year. And I can honestly say this healthy apple crisp rivals every other apple crisp recipe that I’ve made.
I made this dessert in my dorm and then invited a couple of friends over for dessert on two different nights and they all gave it an enthusiastic two-thumbs up. I can’t wait to have my grandpa taste-test it, too, in just a few short weeks for Thanksgiving! Move over, apple pie. There’s a newcomer at the Thanksgiving dessert table– apple crisp with the BEST crumble topping. 🙂
I have this handy dandy apple peeler/corer/slicer that’s a total game changer when it comes to apple desserts. When I first bought it, I’ll be honest– I was shocked that it actually worked. It easily cuts the apple prep down to 5-10 minutes max, instead of 20+ minutes, and all of the pieces are a uniform size for even baking. LOVE this thing.
If you try out this healthy apple crisp, feel free to let me know in a comment or take a picture and tag me @livbane on Instagram. Hope you enjoy!
- 5 granny smith apples
- 1 tablespoon pure maple syrup
- 3 tablespoons water
- 2 teaspoons cinnamon
- 1 cup old-fashioned oats
- 1/2 cup Bob's Red Mill almond flour
- 1/2 cup chopped almonds, walnuts, or pecans
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil or butter
- 1/4 cup pure maple syrup
Preheat oven to 350 degrees. Peel apples and dice into cubes of approximately equal size. In a large bowl, toss with maple syrup, water, and cinnamon. Pour apples into greased 9x9 or 8x8 inch baking dish.
In the same (now empty) bowl, add oats, almond flour, nuts, cinnamon, salt, coconut oil or butter, and maple syrup. Stir crumble topping together and pour into baking dish on top of apples.
Bake at 350 degrees for 40 to 45 minutes until apples are soft, covering pan loosely with aluminum foil halfway through to prevent from over-browning.
Serve hot with vanilla ice cream or whipped cream.
Adapted from this recipe
Nutrition info (1/6 of recipe): 353 calories, 43g carbs, 19g fat, 7g protein, 26g sugar
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