This is the best healthy apple crisp! It is easy, made from simple, real food ingredients, and is both gluten-free and dairy-free friendly. Warm tender apples, cinnamon, and a crisp oat topping - ready for the oven in 20 minutes.
Have extra apples to use? Try these apple cinnamon oatmeal muffins and this healthy cashew apple chicken salad.
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"So yummy! Made this last weekend and we'll for sure be making it again this year. Thanks for the great recipe." ~Angie
About This Healthy Apple Crisp
- Made with all unrefined ingredients. From whole-grain oats to natural sweetness with just coconut sugar, you will only find real food/unrefined ingredients in this healthy apple crisp recipe. Proof you can eat better and still enjoy dessert!
- Gluten-free and dairy-free friendly. The recipe as written is both gluten free and dairy free, but some easy swaps can be made if you aren't gluten or dairy free.
- Cozy fall flavors. Just like my gluten-free apple blondies and healthy apple cinnamon bread, this dessert delivers on all the cozy fall flavors, like warm cinnamon and nutmeg and soft sweet apples.
- Easy. Just 20 minutes to get this dessert in the oven, and then the oven does the majority of the work.
Fall is in the air, kids are back at school, and local apples are in abundance. One of my favorite things to make this time of year is this healthy apple crisp (in addition to easy gluten free pumpkin scones). Baked apples with a sweet crisp oat topping… delish!
Perfect for fall and Thanksgiving, but let's be honest... apple crisp can totally make an appearance all year long. Can't wait for you to dig in!
And if you prefer a baked oatmeal style treat instead of a crisp, check out my apple cinnamon baked oatmeal (gluten free and dairy free).
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Ingredient Notes and Substitutions
- Apples - The combo of tart and sweet apples is a must when making an apple crisp. I prefer Granny Smith and Honeycrisp, but you could really use any combination of tart and sweet.
- Coconut oil - I use coconut oil in the crisp topping to keep this dairy free. If not dairy free, you can use butter (I recommend grass-fed butter, such as Kerrygold). Looking for a good coconut oil? Try Nutiva Virgin Coconut Oil - it's my favorite.
- Oats - Even though oats are naturally gluten free, they can become contaminated with gluten during processing. If you can't tolerate traces of gluten, be sure to use certified gluten-free oats. One Degree, GF Harvest, and Bob's Red Mill are all great options.
- Oat flour - You can make your own oat flour or buy it pre-made. Same as with oats, if you can't tolerate traces of gluten, be sure to use certified gluten free oat flour. You can also replace the oat flour with all-purpose flour if not needing this to be gluten free (white whole wheat is recommended). Try my fluffy oat flour pancakes if you're looking for more ways to use oat flour.
- Arrowroot starch - Tapioca starch or corn starch can also be used.
- Walnuts - Pecans can also be used. If you need this to be nut-free, simply omit the nuts.
A complete list of ingredients can be found in the recipe card below. The above are some specific notes to help with selecting ingredients.
💚Clean food tips: Apples are on the EWG's dirty dozen list (meaning they contain the highest amounts of pesticides), so I recommend organic. As far as oats go, like most grains, oats are sprayed with glyphosate prior to being harvested. If avoiding pesticides/herbicides is important to you, opt for organic oats and oat flour.
Step-by-Step Directions
Step 1: Peel and slice all apples. Tip: To prevent browning, place sliced apples in a bowl of lightly salted water.
Step 2: Add sliced apples to a large mixing bowl and combine with starch, coconut sugar, cinnamon, nutmeg and vanilla.
Step 3: Add oat topping ingredients (oats, oat flour, coconut sugar, cinnamon, walnuts, salt) to a medium mixing bowl. Add cold coconut oil to the bowl.
Step 4: Use a pastry cutter (or back of a fork) to cut the coconut oil into the mixture until it's coarse and slightly crumbly (you can also use your hands).
Step 5: Pour apples into a 12" cast-iron skillet, or large baking dish. Evenly pour oat topping over apples.
Step 6: Bake at 350°F for 45 minutes to an hour, or until edges are bubbly.
Expert Tips
- Slice apples into like-sized slices so they cook evenly. Thinner is better - about ¼" to ⅓" thick.
- To prevent apples from browning, place sliced apples in a bowl of lightly salted water while you finish slicing the remaining apples. Drain before mixing with the filling ingredients.
- Measure out your coconut oil and place in the fridge for about 30 minutes prior to mixing in with the oat topping. Cold oil helps to create a crisp, crumbly topping.
- Use rolled oats and not quick cooking oats. Quick cooking oats will make the topping mushy.
- Top your warm apple crisp with your favorite vanilla ice cream or some coconut whipped cream.
FAQs
You don't have to peel them, but most people prefer them peeled in desserts. Most of the nutrients in apples are found in the skin, so keeping the skin on does add some nutrients. But if you prefer them peeled, go ahead and peel them.
Firm and crisp apples are best for baking. Using a mix of sweet and tart apples results in the best balance of flavors. Granny Smith (tart), Honeycrisp, Fuji, Pink Lady, Golden Delicious are all great choices.
Yes! Prepare the apple filling and the topping separately and store both in the fridge (covered) for up to 24 hours. When you're ready, assemble and bake.
Storing and Reheating
Storing: Leftovers should be stored in the refrigerator in an airtight container and will stay good for up to 5 days.
Reheating: To reheat, you can heat in the microwave until just heated through or you can throw back in the oven at 350 for about 15 minutes.
Note: The topping won't stay as crisp when stored and reheated.
More Better-for-You Desserts
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Healthy Apple Crisp
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Equipment
- 1 12" oven safe skillet or large baking dish
- 2 mixing bowls
- 1 pastry cutter (if you have one)
Ingredients
Ingredients for Apple Filling
- 3 Granny Smith apples
- 5 Honey Crisp apples
- 1 ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 2 tbsp. arrowroot starch
- ¼ cup coconut sugar (also called coconut palm sugar)
- 1 tsp. pure vanilla extract
Ingredients for the Topping
- 1 cup rolled oats/old-fashioned oats (certified gluten free if needed)
- ½ cup oat flour (certified gluten free if needed)
- ½ cup chopped walnuts
- ½ cup coconut sugar (also called coconut palm sugar)
- 1 tsp. ground cinnamon
- ¼ tsp. fine sea salt
- ¼ cup coconut oil, cooled in the fridge *see notes* (if not dairy free, butter can be used)
Instructions
- Preheat oven to 350-degrees F. Set aside a 12" oven-safe skillet (I like using cast iron) or a large baking dish.
- Peel and evenly slice the apples (¼"-⅓" inch slices). Place sliced apples in a large mixing bowl.
- To the bowl with the apples, add the cinnamon, nutmeg, arrowroot starch, coconut sugar and vanilla. Mix until apples are evenly coated. Transfer apples to baking skillet or baking dish.1 ½ tsp. ground cinnamon, ¼ tsp. ground nutmeg, 2 tbsp. arrowroot starch, ¼ cup coconut sugar, 1 tsp. pure vanilla extract
- In a separate, medium-sized bowl, combine the oats, oat flour, walnuts, coconut sugar, cinnamon and salt. Next, add the coconut oil (or butter) in roughly 1 tsp. sized pieces. Using a pastry cutter, cut the coconut oil into the oats until you have a slight coarse/crumbly mixture (the oil should remain in little clumps). Alternatively, you can use the back of a fork to cut the oil into the mixture, or just gently combine with your hands. Pour mixture evenly over the apples in the baking dish. Gently pat down to even out the mixture.1 cup rolled oats/old-fashioned oats, ½ cup oat flour, ½ cup chopped walnuts, ½ cup coconut sugar, 1 tsp. ground cinnamon, ¼ tsp. fine sea salt, ¼ cup coconut oil, cooled in the fridge *see notes*
- Bake uncovered for 45 minutes to 1 hour. Edges will be nice and bubbly and topping golden brown when done.
- Allow to cool slightly. Best if served warm. Enjoy!
Notes
- I use a 12" cast iron skillet when making this recipe. A 9x13 will also work well. If using a 9x13 baking dish, it might not take as long to bake - check around 35/40 minutes.
- Measure out the coconut oil and place in the fridge for a minimum of 30 minutes. Cold oil helps create a crisp topping.
- I use honey crisp apples for the sweet apples, but you could use Gala, Fuji, Pink Lady, or any other sweet crisp apple.
- To prevent apples from browning while slicing, place sliced apples in a bowl of lightly salted water. Simply drain before mixing with other ingredients.
Nutrition
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Sara says
I love the classic flavors in this healthier apple crisp and that it’s naturally sweetened. The coconut sugar goes so well with the mix of tart and sweet apples!
MacKenzie says
This apple crisp was fantastic. Even better because it’s gluten free.
Sara says
Appreciate you taking the time to let me know! Hope you can make again soon!
Gina Abernathy says
Delicious! This was the best apple crisp and I plan to make it again this weekend.
Kathleen says
You had me at warm tender apples and a crisp oat topping. Yummy!
Kathryn says
This apple crisp has been my new favorite go-to dessert. It's so delicious and you would never guess it's healthy too! Can't wait to have this again.
Sara says
Thanks for letting me know and so happy to hear it's your new go-to!
Aimee Mars says
INSANE! This was so delicious and I love that it is gluten free.
Angie says
So yummy! Made this last weekend and we'll for sure be making it again this year. Thanks for the great recipe.
Sara says
Thanks for letting me know. Appreciate you taking the time. Enjoy!