Warm, cinnamony and naturally sweetened, this healthy apple crisp is a cozy dessert that is perfect for fall. It uses honey or agave instead of white sugar, whole grain oats and flour, and plenty of real apples. It makes a big pan, so it is perfect for family dinners and gatherings.
Why This Apple Crisp Is a Healthier Treat
- No white sugar. It is sweetened with honey or agave, applesauce, and a touch of stevia.
- Whole grains. The topping uses whole wheat flour and oats for extra fiber.
- Lots of fruit. Eight to ten apples means every bite is full of real fruit.
- Warming spices. Cinnamon and nutmeg make your whole house smell amazing.
Healthy Apple Crisp Recipe
Apple Filling
- 8 to 10 large apples, peeled and sliced
- 3/4 to 1 cup honey, OR 1 cup agave
- 2 cups applesauce
- 2 Tbsp cinnamon
Crisp Topping
- 2 cups whole wheat flour
- 2 cups oats
- 1 cup organic butter
- 1 Tbsp cinnamon
- 1 Tbsp baking powder
- 1 tsp sea salt
- 1/2 tsp nutmeg
- 1 tsp powdered stevia
Instructions
- Preheat the oven to 350°F.
- Spread the sliced apples in a 13×9 pan or slightly larger.
- In a bowl, mix together the honey or agave, applesauce and cinnamon.
- Pour the mixture over the apples and stir to coat them well.
- In another bowl, mix the flour, oats, cinnamon, baking powder, salt, nutmeg and stevia. Cut in the butter with a fork or pastry cutter until crumbly.
- Sprinkle the topping evenly over the apples.
- Bake for 45 minutes, until the apples are bubbly and the topping is golden.
Let your healthy apple crisp cool for about 10 minutes so the filling can thicken a bit. Serve warm with dairy free ice cream!
Tips for the Best Apple Crisp
- Pick the right apples. A mix of tart and sweet apples, like Granny Smith with Honeycrisp or Gala, gives the best flavor and texture.
- Slice evenly. Apples sliced about 1/4 inch thick cook evenly and stay tender, not mushy.
- Dairy free? Swap the butter for coconut oil.
- Gluten free? Use certified gluten-free oats and a gluten-free flour blend or almond flour.
- Extra crunch: Add 1/2 cup chopped pecans or walnuts to the topping.
- Less sweet: Start with 3/4 cup honey and taste the filling before baking.
Why Honey Instead of White Sugar?
Raw honey is a natural sweetener that has been used for thousands of years. It contains small amounts of antioxidants, enzymes and minerals that refined white sugar does not have, and it is sweeter, so you can often use less. Agave is a good plant-based option if you do not use honey. Keep in mind that both are still sugars, so this is still a treat to enjoy in balance. You can learn more about honey in my post on raw unfiltered honey.
Serving Ideas
- Warm, with a scoop of dairy free vanilla ice cream
- Topped with coconut whipped cream and a sprinkle of cinnamon
- With a drizzle of maple syrup for an extra special treat
- Alongside a warm cup of herbal tea on a chilly evening
Make Ahead and Storing
You can slice the apples and mix the topping a day ahead. Keep them separate in the fridge, then assemble and bake when you are ready. Leftover apple crisp keeps covered in the fridge for up to 4 days. Warm it in the oven at 300°F for about 15 minutes to crisp the topping back up. It also makes a pretty amazing breakfast with a little yogurt on top!
Looking for another naturally sweetened dessert? Try my pineapple upside-down cake or my gluten free banana bread.
