Ever since I can remember, my mother’s signature homemade apple crisp has been one of my very favorite cold weather treats of all time.
Growing up, I tended to beg for it often around the holidays, when apples were at their peak. We’d often make it together as a family; my dad would peel and core the apples (he has an amazing ability to peel the apples in about two or three peels; it takes me about 20), and my mom and I would put together the crumble which I would then proceed to eat whenever I thought no one was looking.
Once in the oven, the apple crisp would give off a heavenly smell, a smell almost as good as the crisp itself. And once it was cooked, it was absolute torture to let it cool like you were supposed to—all I wanted is to add a scoop of ice cream and dig right in.
It was so good.
And while I would never, ever turn down my mother’s apple crisp today (trust me, I will request and devour it when I’m home soon for the holidays), I did decide it was time I made a slightly healthier version that I could whip up anytime I was having a craving for something sweet and warm and crunchy and delicious.
This healthy apple crisp recipe is packed with apples and other healthy things like oats and almond meal, but contains no refined sugar and uses coconut oil instead of butter for an extra health boost.
Here’s the recipe:
For the apple mixture:
1 T cinnamon
1/4 tsp nutmeg
5 medium apples, (granny smith apples or other tart apples work best)
Optional: 1 T honey or 2 packets stevia
For the crumble:
1 cup old fashioned gluten-free oats
1/2 cup almond flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2-4 T honey (depending on how sweet you want it—stevia will work too)
2-3 T almond milk
2 T coconut oil, melted
The cool thing about this recipe is that you can experiment to your heart’s content—add some dried or fresh fruit, chopped almonds or walnuts, raisins, coconut flakes, or whatever else if you want!
Heat the oven to 350 degrees Fahrenheit. Peel and core the apples then cut them into thin slices. Put the apples into an 8 x 8 baking dish, then toss with the cinnamon and nutmeg. Make sure all the apples are coated and there are no dry bits of spice anywhere. Add honey or stevia if you like things extra sweet (I didn’t, but I don’t like things very sweet).
Set the apples aside, and in a medium bowl, combine the oats, almond flour, cinnamon, nutmeg, and salt. Add the melted coconut oil, honey, and almond milk, and stir until everything is completely coated. The mixture should be slightly sticky but not liquidy at all. If it looks a little too liquidy, just add a little almond flour or oats to soak up the moisture. If it’s too dry, just add some more honey or almond milk. The key here is to make sure the entire mixture is coated so it can all bake together.
Once the crumble is ready, sprinkle it over the apples. You can toss it around a bit or just leave on top—it’s completely up to you.
Place it into the oven and cook for 40 minutes, or until the top looks browned and crispy.
This recipe makes about 9 servings. Eat up!
Macros (per serving):