The best healthy apple crisp recipe that’s naturally sweetened with maple syrup instead of sugar and topped with a crunchy oat pecan topping. Serve this delicious apple crisp warm with vanilla bean ice cream. The perfect way to use up fall apples!
Ingredients
For the topping:
⅓ cup (38g) whole wheat pastry flour or oat flour
½ cup (48g) old fashioned rolled oats, gluten free if desired
⅓ cup (71g) dark brown sugar
½ cup (56g) raw chopped pecans
¼ teaspoon cinnamon
¼ teaspoon salt
1/4 cup coconut oil
For the crisp:
5-6 medium Honeycrisp or Granny Smith apples, peeled, cored, and very thinly sliced
⅓ cup (104g) pure maple syrup
1 teaspoon cinnamon
pinch of nutmeg
1 tbsp vanilla extract
Instructions
Preheat oven to 350 degrees F. Generously grease an 8×8 baking pan with nonstick cooking spray. Set aside.
To make the topping: Combine the flour, oats, brown sugar, cinnamon, salt and pecans in a large bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. (Alternatively, you can cut in the butter with a pastry cutter, or place all of the topping ingredients in a food processor and pulse until just blended. My favorite method is to use my hands, as I believe you get the best crumbly topping that way.)
Once finished, place topping in the fridge and begin making the apple filling.
To make the filling: Place apples, maple syrup, cinnamon, nutmeg and bourbon (or vanilla) in a large bowl and toss to combine. Allow to sit for 5-10 minutes.
Take 1/3 cup of the topping mixture and toss with the apple mixture. Place the apple mixture in prepared pan and sprinkle evenly with topping.
Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 45-55 minutes, or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with your favorite vanilla ice cream. Makes 9 servings.
