Healthy Apple Crisp
This Healthy Apple Crisp is the perfect easy and wholesome dessert, breakfast or snack for fall. It takes less than 10 minutes to make with sliced apples, cozy cinnamon and a gluten-free crisp topping. Vegan, paleo, refined sugar-free and includes a low carb keto option.
Ingredients
- 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 or any brown sugar substitute of choice. Regular brown sugar works as well.
- 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 , you can also sub with gluten-free fine oat flour or gluten-free 1-to-1 baking flour. All purpose flour works too if you're not gluten-free.
- 1/3 cup coconut flakes , chopped (you also can sub with gluten-free rolled oats if you prefer a traditional coconut / nut-free version)
- 1/3 cup pecans , finely chopped (you also can sub with gluten-free rolled oats if you prefer a traditional coconut / nut-free version)
- 1/3 cup sliced almonds , roughly chopped (you also can sub with gluten-free rolled oats if you prefer a traditional coconut / nut-free version)
- 1/2 cup softened coconut oil or softened vegan butter , you want the texture to be 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
Instructions
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Preheat oven to 350F. Lightly coat a 9 x 9″ baking pan or a 9″ pie pan with coconut oil or avocado oil spray.
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PREP THE FILLING:
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Add apples to a large mixing bowl then add coconut sugar, lemon juice and arrowroot starch and toss it all together.
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Pour the filling into your baking dish, spreading evenly then chill in the fridge while you make the crisp topping.
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MAKE THE CRUMBLE TOPPING:
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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.
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Alternatively, you can add the crisp topping ingredients to a food processor and pulse a few times until crumbly.
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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.
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Best served warm with a scoop of dairy-free ice cream
Recipe Notes
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
We 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.