Healthy Apple Crisp

Who says healthy can’t be delicious? This healthy apple crisp recipe is 100% whole grain, uses less sugar than traditional crisps, is naturally sweetened, and no dairy! So this is also a vegan apple crisp if that’s your thing. Either way, it’s delicious. And I don’t know about you, but that’s always my thing. 

As Thanksgiving approaches, you might be looking for a great dessert to put on your table this holiday season. Ok, ok, I know an Old Fashioned Apple Pie is usually everyone’s go to and mine as well. But let’s not forget another apple dessert as American as ok well you know. Apple Crisp. Mmm, apple crisp. So much easier and just as satisfying if you ask me as pie. I’m a huge fan of apple crisp around here – from the classic, to a Apple Cranberry Crisp, or a Caramel Apple Crisp.

But this year I decided to take the classic apple crisp and make a healthy apple crisp. Yes healthy. I used America’s Test Kitchen Naturally Sweet cookbook as my inspiration and made a few tweaks to make it not only naturally sweetened, but 100% whole grain, and vegan as well. 

What makes this recipe healthy?

• 100% whole grain – I swapped out regular AP flour and used white whole wheat flour instead. This flour is softer in texture than regular whole wheat flour, and is still 100% whole grain. 
• Less Sugar – This recipe derived from the Naturally Sweet cookbook, that focuses not just on using natural sugars, but less sugar overall. A typical apple crisp has over 60 grams sugar, and this one cuts it down to about 40 grams.
• Naturally sweetened – This recipes uses sucanat, or organic natural cane sugar. But you can also use coconut sugar if you want, the crisp will be a little more tart and have a darker crisp topping in the end. 
• Vegan – I have been trying to cut out the meat and dairy in my life lately, so for this recipe I swapped out the butter and used coconut oil instead for the crisp topping, making this an delicious vegan apple crisp that everyone will love!

Recipe Ingredients

Here are the ingredients you need for the apple filling and streusel topping:

Ingredient Notes

• White whole wheat flour – I love baking with this flour! It’s 100% whole grain, but is a softer texture than regular 100% whole wheat flour. But you can use regular whole wheat flour as well.
• Old fashioned oats – I liked using old fashioned oats, but quick oats can also be used. 
• Sucanat (organic natural cane sugar) – You can also use coconut sugar instead,
• Coconut Oil  – I kept this dairy free by using melted coconut oil instead of butter. But you can always use butter or melted vegan butter as well. 
• Apples – I used 3 pounds of apples – a combination of Granny Smith (tart and holds up well) and Cortland apples (sweeter). If you can’t find Cortland, Honeycrisp is another great apple to bake with. You can peel or not peel. I prefer peeled apples, but I love leaving the peels on for a dessert that comes together quicker.

How To Make This Healthy Vegan Apple Crisp Recipe

Make the oatmeal crisp topping

Start by making your oat topping. In a mixing bowl mix together the oats, spices, flour, sugar, and almonds. Stir in the coconut oil until the mixture is crumbly and resembles wet sand. Set aside. 

Make the apple mixture.

Go ahead and slice those apples and toss them with the lemon juice, cornstarch, and spices. You can peel the apples before hand or choose not too. I’ve made it both ways. I prefer the texture of peeled apples, but not peeling apples offers more texture, fiber, and comes together quickly. So choose what works for you!

Bake the apple layer.

You want to pour the apples into your pan and then bake that first. WITHOUT the crisp topping. YUP, without. This let’s the apples bake longer, and soften up and prevent the crisp topping from either getting too soggy or burnt. Or both! Nobody wants burnt, soggy topping am I right?

Add the topping. 

Once the apples have baked, sprinkle the topping over and pop it back into the oven to bake more.

Recipe Tips

• Cook the apple mixture first. To ensure the crisp topping doesn’t burn or get soggy, the apple mixture is cooked first, covered with tinfoil, and the topping is added later then baked. This results in a perfectly crispy baked oatmeal topping!
• Use a tart apple. I used ALL granny smith apples for this crisp. Other apples could be too sweet and with the addition of caramel I liked the tartness of the apples to cut down on the overall sweetness.
• Grind The Sucanat. If you are using sucanat I would recommend grinding it down to a finer texture for the topping mixture, otherwise the topping becomes dry and sandy.. I simply pulsed mine in my food processor, but a high speed blender also works. 

Sweetener Substitutions

I used sucanat, or natural cane sugar, in this healthy apple crisp recipe. Unlike traditional granulated sugar, sucanat is unrefined so it’s darker in color and coarser in texture. Hence why I suggest grinding the sugar down first. 

If you can’t find sucanat, or natural cane sugar you can use coconut sugar or organic granulated sugar if need be. Basically, you can replace the sugar by weight. Here are the substitutions you need to make in the recipe:

Coconut sugar – Crisp will have darker color and taste slightly tart; grind sugar as directed in step 1.

• Topping: 1/2 cup plus 2 Tbs. (3 ounces)
• Filling: 2 Tablespoons

Granulated Sugar – Crisp will have a lighter color and taste less sweet; do not grind sugar as directed in step 1.

• Topping: 7 Tablespoons (3 ounces)
• Filling: 2 Tablespoons

Recipe FAQs

More Recipes To Try

• Caramel Apple Crisp
• Strawberry Rhubarb Crisp
• Healthy Cinnamon Rolls
• Mixed Berry Crisp
• Healthy Cornbread

Healthy Apple Crisp

This healthy apple crisp is made whole wheat flour, coconut oil, and uses organic natural cane sugar.

5 from 12 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Servings: 8 servings

Calories: 323kcal

Author: Heather Perine

Ingredients

For the topping

• ▢ 1/3 cup plus 1/4 cup (105g) Sucanat
• ▢ 6 Tablespoons coconut oil melted
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 1/8 teaspoon kosher salt
• ▢ 1/2 cup (57 g) white whole wheat flour
• ▢ 1/2 cup (45 g) old-fashioned rolled oats
• ▢ 1/2 cup (43 g) sliced almonds toasted

For The Filling

• ▢ 3 pounds apples (I used Granny Smith and Honeycrisp) sliced into 1/2-inch wedges
• ▢ 2 Tablespoons Sucanat
• ▢ 2 teaspoons lemon juice
• ▢ 2 teaspoons cornstarch
• ▢ 3/4 teaspoon ground cinnamon
• ▢ 1/8 teaspoon kosher salt

Instructions

For the topping

• Grind Sucanat (in a blender, food processor, or spice grinder) until fine and powdery. Whisk Sucanat, coconut oil, cinnamon, nutmeg, and salt together in a small mixing bowl. Using a rubber spatula, fold in oats, flour, and almond until combined and resembles thick, wet sand. Cover with plastic wrap and refrigerate until needed.

For The Filling

• Adjust oven rack to middle position and heat oven to 400 degrees. Toss apples, Sucanat, lemon juice, cornstarch, cinnamon and nutmeg in a large mixing bowl until combined. Transfer to an 8-inch square baking pan. Cover with aluminum foil and set on a foil lined rimmed baking sheet. Bake until apples are juicy and tender – 65 to 75 minutes, rotating baking sheet halfway through baking.
• Carefully stir fruit to redistribute juices, then crumble topping into 1/2-inch pieces over top.

Notes

Can you freeze apple crisp?

• Make Ahead Instructions: Place apples in baking dish (I don’t recommend glass as it might shatter going from freezer to oven). Then bake it without thawing first, and just add on a few minutes of baking time. Freeze topping in a seperate bag. May need to thaw at room temperature in order to sprinkle on top.  To make the night before: Assemble the crisp, without the topping (place that in a seperate bag or bowl) and then cover and refrigerate for up to 12 hours before baking. Bake as directed the next day.
• Cook the apple mixture first. To ensure the crisp topping doesn’t burn or get soggy, the apple mixture is cooked first, covered with tinfoil, and the topping is added later then baked. This results in a perfectly crispy baked oatmeal topping!
• Use a tart apple. I used ALL granny smith apples for this crisp. Other apples could be too sweet and with the addition of caramel I liked the tartness of the apples to cut down on the overall sweetness. 
• Grind The Sucanat. If you are using sucanat I would recommend grinding it down to a finer texture for the topping mixture, otherwise the topping becomes dry and sandy.. I simply pulsed mine in my food processor, but a high speed blender also works.
• Sweetener Substitutions:
  • Granulated Sugar – Crisp will have a lighter color and taste less sweet; do not grind sugar as directed in step 1.
    • Topping: 7 Tablespoons (3 ounces)
    • Filling: 2 Tablespoons
  • Coconut sugar – Crisp will have darker color and taste slightly tart; grind sugar as directed in step 1.
    • Topping: 1/2 cup plus 2 Tbs. (3 ounces)
    • Filling: 2 Tablespoons

Nutrition

Calories: 323kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Sodium: 75mg | Potassium: 278mg | Fiber: 7g | Sugar: 29g | Vitamin A: 93IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 1mg

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