Healthy Apple Crisp

Ingredients & Substitutions

Here I explain the best ingredients for my healthy apple crisp with oats, what each one does, and substitution options. For measurements, see the recipe card.

• Apples – I used Honeycrisp apples, which have just the right sweetness and hold their shape beautifully when baked. (It also gives me all the nostalgic vibes, as it’s my hometown state fruit, from Minnesota!) I recommend stocking up so you can also make my gluten free apple pie and chicken apple salad this season! For other options:
  • You can use other firm apples: Granny Smith, Fuji, Pink Lady, or Braeburn work well, if you want more tartness or variety.
  • Avoid softer apples: I don’t recommend Gala, Red Delicious, McIntosh, or Golden Delicious, because they break down too much and release extra water.
• Rolled Oats – I don’t recommend quick oats (too mushy) or steel cut oats (too chewy).
• Pecans – I chop half in bigger pieces for crunch, and half super fine (total powder) to make this healthy apple crisp recipe without flour. You can also do this with other nuts, like walnuts or almonds. For a nut-free option, substitute pumpkin seeds or sunflower seeds instead. Or if you want less work, grab pre-chopped nuts for the coarse part and replace the finely chopped powder with my Wholesome Yum Almond Flour. (P.S. If you’ve got extra pecans, make my pecan pie bars, too!)
• Maple Syrup – Unlike most recipes that use sugar, I sweeten this healthy apple crisp with my Wholesome Yum Zero Sugar Maple Syrup. It’s natural and tastes like a dupe of the Kirkland Grade A one I modeled it after! You definitely need it in the filling, but see my tips to decide if you should add it to the topping.
• Unsalted Butter – For flavor, moisture, and browning. I’ve also tested a dairy-free version with butter-flavored coconut oil instead, which turned out great.
• Lemon Juice – Brings out the sweetness and helps the apples keep a nice color. Feel free to use bottled here, as I don’t find it makes much difference.
• Seasoning – I keep it simple with cinnamon and salt. If you want extra flavor, you can add other spices (like nutmeg or cardamom), or a splash of vanilla extract to the apples. Or crumble a little brown sugar into the topping. I do better-for-you Besti Brown sweetener when I want this option!

How To Make Healthy Apple Crisp

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Peel and slice the apples. I’m obsessed with this peeler and this corer + slicer lately. The peeler feels much more ergonomic (and sharper) than my last one. The slicer has more sections than others I’ve tried, and a little insert at the bottom to pop the slices out on top, so they don’t get stuck.
2. Mix the filling. In a large bowl, stir the apples with the maple syrup and lemon juice. Spread the apple mixture into a greased baking dish. I use this one, which is the perfect size and has a lid that I use to easily store leftovers later!

3. Chop the pecans. I do half coarsely chopped and half as a fine powder, almost like a coarse meal or flour. See my picture below for a visual!
4. Mix the topping. In another large bowl, stir together the oats, chopped pecans (both coarse and fine), cinnamon, and salt. Add the butter (or coconut oil), and mix until crumbly. I use my hands for this part, but a pastry cutter works great if you have one. Stir in a little maple syrup if you’re using it in the topping — see my notes on this in my tips below.

4. Bake the healthy apple crisp. Sprinkle the crumble topping evenly over the apples, making sure to cover them well. Pop the pan in the oven, and bake until the apples are tender and the topping looks golden.