Healthy Apple Crisp
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. And ready for the oven in 20 minutes.
Servings 8 servings
Calories 336kcal
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
Calories: 336kcal | Carbohydrates: 56g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 93mg | Potassium: 300mg | Fiber: 7g | Sugar: 29g | Vitamin A: 104IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg
