This Healthy Apple Crisp is the perfect easy dessert or breakfast recipe for fall. Takes less than 10 minutes to make with sliced apples, cinnamon and a grain-free crisp topping. It’s gluten-free, vegan, paleo, refined sugar-free and includes a low carb keto option.
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Updated September 2021
A Healthy Apple Crisp Recipe
When it comes to dessert, easy fruit crisps are hands down one of my family’s favorite way to enjoy seasonal fruit. This Healthy Apple Crisp is one of the easiest things to make come September and all through October and November.
What we love about fresh fruit crisps is that they are perfect for using up a batch of any fresh or frozen fruit you have in your kitchen or freezer. Just add a crumbly cinnamon topping, and then let it bake to crispy perfection. Nothing is more comforting than a warm apple crisp, fresh out of the oven on a cool autumn afternoon.
Whether you are craving an Peach Crisp, Strawberry Rhubarb Crisp or Mixed Berry Crisp, you simply can’t go wrong!
Ingredients you need
Classic apple crisp recipes typically use a combination of all purpose flour, old fashioned oats, brown sugar, granulated sugar and butter. To keep this apple crisp vegan and paleo-friendly, we are going to be using:
Fruit filling:
- Apples: we love using a variety of two or three different apples. Our favorite trio of apples for apple crisps is Honey Crisp, Gala and Granny Smith. Sub with chayote for a low carb and keto option.
- Coconut sugar: can sub with golden monk fruit sweetener (or brown sugar if not paleo)
- Arrowroot flour: you can also sub with tapioca starch, (corn starch if not paleo) or use 1/2 teaspoon of xanthan gum if you want a low carb apple crisp
- Pure vanilla extract and cinnamon: adds dimension, flavor and makes this vegan apple crisp tasty and delicious
Crisp Topping:
- Almond flour – be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Finely chopped pecans, sliced almonds and coconut flakes – classic fruit crisps use rolled oats in their crumble topping but since we are trying to keep this grain free, we use a combination of nuts and coconut flakes to give it that oaty texture. If you’re not grain-free, feel free to use gluten free old fashioned rolled oats instead.
- for a vegan fruit crisp use softened coconut oil (you want the texture like softened butter – use refined if you prefer it without the coconut flavor) or use ghee or butter if not vegan
- Maple syrup : you can sub with honey if not vegan or use Lakanto sugar-free maple syrup for a low carb or keto crisp
- Coconut sugar – can sub with brown sugar or golden monk fruit sweetener
- Vanilla extract and ground cinnamon – adds dimension, flavor and makes this paleo apple crisp tasty and delicious
Serve with:
Dairy-free coconut ice cream, or your favorite ice cream if not vegan or paleo
What apples to use for the best Apple Crisp
We prefer to use a variety of two or three different apples. Our favorite trio of apples for apple crisps is Honey Crisp, Gala and Granny Smith when making our Gluten Free Apple Crisp with almond flour but you can really use any apples you like or have in your kitchen.
How to slice Apples
If you plan on making lots of apple recipes this summer and wondering how to cut perfectly sliced apples, this tutorial also teaches you how to peel apples perfectly in order to slice them.
You can slice peeled or unpeeled apples. To easily peel an apple, use a vegetable peeler to remove the skin.
- To slice : Grab a sharp knife and start by cutting the peeled apple in half. Turn the halves flat side down and cut them in half again to make quarters and then cut into chunks if desired.
- Remove the core: Use a paring knife and remove the core by cutting in a “v” shape.
How to make Apple Crisp
- Prep the pan and preheat the oven: to 350F. Lightly coat a 9 x 9″ baking pan or a 9″ pie pan with coconut oil or avocado oil spray.
- Make the filling:
- Wash, dry and cut apples into chunks or slices.
- Add to a large mixing bowl then add coconut sugar, lemon juice and arrowroot starch and toss it all together.
- Transfer to a baking dish: Pour the filling into your baking dish, spreading evenly then chill in the fridge while you make the crisp topping.
- Make the crumble topping: Rinse and dry your bowl then combine all the ingredients for the crisp topping using a fork or clean hands until the mixture is combined and sticks together like cookie dough. Alternatively, you can add the crisp topping ingredients to a food processor and pulse a few times until crumbly.
- Add topping: Sprinkle the mixture evenly over the filling.
- Bake and cool: Bake in the oven for 30-35 minutes, or until the fruit begins to bubble and the topping is light and golden brown. Allow to cool for at least 10 minutes.
Serving Suggestions
This crisp would be delicious on its own but would be infinitely better served warm with coconut ice cream, whipped cream or yogurt.
Recipe Tips and Variations
- Thin slices: Slice the apples into thin even slices.
- Apple varieties: Use a variation of apples for the best flavor. We like using this trio: Honey Crisp, Gala and Granny Smith
- Fruit: Use any combination of fruit you have on hand such as peaches, cherries or any type of berry!
- Use mini baking pans: Bake them in individual ramekins to make gluten free apple crisp for two
- Use oats: For a classic oat crisp if not paleo, grain-free or keto, substitute the pecans, almonds and coconut flakes with rolled oats
What is the difference between an Apple Crisp and an Apple Crumble?
Well, many people use the name interchangeably but the main difference between an apple crisp and an apple crumble is all in the topping.
So a crisp topping is typically made with a combination of oats, butter and sugar.
While a crumble topping consists of a mixture of flour, butter and sugar so it resembles more of streusel topping.
Storage, freezer and make ahead tips:
You can prepare the fruit filling and the crumble topping ahead of time and store them separately in an airtight container in the fridge. On the day you plan to serve it, simply spread the filling in to the pie pan and add the crisp topping then bake.
How to store leftovers
To store leftovers, cover with plastic wrap or store in an airtight container with the lid in the fridge for up to 3 days.
How to freeze apple crisp
I would recommend freezing the apple crisp unbaked. This will ensure that your fruit crisp won’t get soggy.
To Freeze: Prepare the crisp, but do not bake. Wrap tightly with plastic wrap and foil or an air-tight lid. Freeze.
To Prepare From Frozen: Thaw in the fridge and bake as instructed.
More apple recipes you might like:
Apple Cinnamon Breakfast Cookies
This Gluten Free Apple Crisp is the perfect easy dessert or breakfast recipe for fall. Takes less than 10 minutes to make with sliced apples, cinnamon and with a grain-free crisp topping. It's gluten-free, vegan, paleo, refined sugar-free and includes a low carb keto option.
- 6 medium apples (we like to use a combination of Honeycrisp, Gala and Granny Smith) , peeled and sliced or chopped. You can sub with chayote for low carb and keto option.
- 5 tablespoons coconut sugar can sub with golden monk fruit sweetener
- 2 tablespoons arrowroot starch you can also sub with tapioca starch corn starch or use 1/2 teaspoon of xanthan gum
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- FOR THE TOPPING:
- 1 1/4 cups superfine blanched almond flour
- 1/3 cup coconut flakes chopped
- 1/3 cup pecans finely chopped
- 1/3 cup sliced almonds roughly chopped
- 1/2 cup softened coconut oil you want the texture like softened butter – use refined if you prefer it without the coconut flavor or use ghee or butter if not vegan
- 1/4-1/3 cup maple syrup you can sub with honey if not vegan or use Lakanto sugar-free maple syrup for a low carb or keto crisp (add more according to sweetness preferred)
- 2 tablespoons coconut sugar can sub with brown sugar or golden monk fruit sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350F. Lightly coat a 9 x 9″ baking pan or a 9″ pie pan with coconut oil or avocado oil spray.
- PREP THE FILLING:
Add apples to a large mixing bowl then add coconut sugar, lemon juice and arrowroot starch and toss it all together.
- Pour the filling into your baking dish, spreading evenly then chill in the fridge while you make the crisp topping.
- MAKE THE CRUMBLE TOPPING:
- Rinse and dry your bowl then combine all the ingredients for the crisp topping using a fork or clean hands until the mixture is combined and sticks together like cookie dough.
- Alternatively, you can add the crisp topping ingredients to a food processor and pulse a few times until crumbly.
Sprinkle the mixture evenly over the filling.
BAKE in the oven for 30-35 minutes, or until the fruit begins to bubble and the topping is light and golden brown. Allow to cool for at least 15 minutes before serving.
Best served warm with a scoop of dairy-free ice cream
How to store leftovers
To store leftovers, cover with plastic wrap or store in an airtight container with the lid in the fridge for up to 3 days.
How to freeze apple crisp
I would recommend freezing the apple crisp unbaked. This will ensure that your fruit crisp won't get soggy.
To Freeze: Prepare the crisp, but do not bake. Wrap tightly with plastic wrap and foil or an air-tight lid. Freeze.
To Prepare From Frozen: Thaw in the fridge and bake as instructed.
Did you try this recipe?
http://kitchentuts.com/ -
wow, apple crisp, I loved it. I cant wait for this.yummyyyyyy………..
Stacey @ Bake.Eat.Repeat. -
Apple crisp is one of my favourite desserts, especially in the fall. This looks fantastic!