Go Back
+ servings
Print Recipe
5 from 12 votes

Healthy Apple Crisp

This healthy apple crisp is made whole wheat flour, coconut oil, and uses organic natural cane sugar.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 323kcal

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