If You Love Cozy Desserts… This Healthy Apple Crisp is a Winner
You know, the other day I realized my favorite smell in the world is apples baking with cinnamon. Takes me right back to my childhood kitchen—my mum insisting she was just making “something quick” but an hour later the house would smell magical. Honestly, back then, I thought she was a wizard; now, as a tired adult (and let’s be real, sometimes a lazy one), I’ve realized she was just good at apple crisp. I experiment with ingredients, but this healthier apple crisp has landed itself as the only one I bother with now. Sometimes I double it just so there’s enough for breakfast—don’t tell anyone.
Why I Keep Making This
I make this when I want an easy dessert with zero fuss. Or when I’ve got a drawer full of apples I forgot about—don’t judge, it happens. My family goes nuts for it, especially since it’s not too sweet. The best bit? It’s mostly hands-off—after slicing apples, you pretty much just bung it in the oven and, voila, dessert. And, okay, I’ll admit: one time I tried to make a single-serve version in the microwave and it was, um, less magical. Lesson learned.
Ingredients You’ll Need (and My Swaps)
- 6-ish medium apples (I love Granny Smith for tartness, but gala or really, any apple that’s hanging around works fine—my grandma insisted on Macintosh, but I’ve used pink lady too)
- 2 tbsp maple syrup or honey (I’ve skimped before—it’s still good, just less sticky)
- 1 tbsp lemon juice (optional—but I think it lifts the apples)
- 1 tsp ground cinnamon (sometimes I add nutmeg if I’m feeling wild)
- 1/4 tsp salt
- 3/4 cup rolled oats (quick oats in a pinch; chewy, but it works)
- 1/3 cup almond flour (or regular, or oat flour—whatever’s in the cupboard)
- 3 tbsp melted coconut oil (or good old butter. I swap depending on mood, to be honest)
- 1/4 cup chopped walnuts or pecans (optional – I like the crunch, but I skip if sharing with nut-averse friends)
So, How Do You Actually Make It?
- Preheat your oven to 180°C (350°F). Grab an 8-inch square pan (or whatever dish looks clean and big enough—sometimes I use that old ceramic one with the chipped edge).
- Peel (or don’t, actually, sometimes I can’t be bothered—skins are healthy anyway) and slice your apples thin-ish. Dump them in your dish, drizzle with lemon juice, maple syrup, half the cinnamon, and give it all a good toss. This is where I sneak a slice, for quality control.
- In a bowl, mix oats, almond flour, salt, the remaining cinnamon, and nuts if you’re using them. Pour in melted coconut oil; stir with a fork until it gets a crumbly vibe. (If it looks dry, add a splash more oil. If too wet, a spoon of oats. No big deal.)
- Scatter the crumble over the apples. You don’t need to be neat. Trust me, it will look rustic and perfect once baked—don’t stress.
- Bake for 35-40 minutes until top is golden and you can hear the fruit sort of bubbling underneath. Sometimes I take it out a few mins early if I’m hungry (bad idea, apples are crunchy). Let it cool at least 10 minutes if you can wait. (I can’t, but that’s just me.)
What I’ve Learned – Notes That Might Save You
- If you use too much liquid (I once poured extra lemon juice thinking it would be zingy), it comes out soupy—so stick to a tablespoon, trust me.
- Sometimes the apples look a bit dry when you first toss them. Don’t panic—they let off plenty of juice while baking.
- Don’t skip the salt. I did once, and it felt bland. Weird how that works, eh?
Variations I’ve Tried (Some Better Than Others)
- Added blueberries once (brilliant, everyone loved it)
- Tried with pears instead of apples (very soft, almost pudding-like; not my thing, but maybe yours?)
- Once threw in dried cranberries for color—actually, looked kind of festive!
- Used olive oil instead of coconut oil (hmm, a bit olive-y, wouldn’t rush to do it again)
Equipment – And What If You Don’t Have It?
You really just need a baking dish and a mixing bowl. Don’t have a proper baking dish? I’ve used a deep-dish pie tin before. Fancy a food processor for the crumble? Honestly, a fork and a bit of elbow grease is all you need—less washing up too, which is always a bonus in my book.
How to Store This (If There’s Any Left)
Just pop leftover crisp (if it survives, which is rare in my house) into an airtight container in the fridge. It’ll keep for three-ish days, though honestly, in my house it never lasts more than a day! Actually, I sometimes eat it cold for a sneaky breakfast—don’t knock it til you’ve tried it.
How Do You Like to Serve It?
I love this best with a dollop of Greek yogurt on top (steam rises off the apples and melts it just a bit). My sister swears by a scoop of vanilla ice cream (she’s not wrong). Sometimes, if I’m really feeling like spoiling myself, a drizzle of almond butter is lush.
Lessons Learned – My Honest Pro Tips
- I once tried rushing the bake by cranking up the oven—don’t do it. Top got burnt before the apples were soft, and I’ve never lived it down.
- If your apples are a bit shriveled (happens to the best of us), just slice them a little thinner and add a tiny splash of water.
- Letting it rest at least 10 minutes is worth it. The juices kind of thicken up, so it’s less runny.
FAQ – Yes, I’ve Actually Been Asked This Stuff!
- Can I use gluten-free oats?
- Oh, absolutely! No one will notice the difference—well, unless you tell them, and why would you?
- What if I don’t have coconut oil?
- Butter works just fine, and sometimes I use a mix if I’m low on one or the other.
- Can I double this recipe?
- Totally; just use a bigger pan and maybe add 5 minutes to the baking time. (Or less, depends on your oven’s mood.)
- Is it okay to prep ahead?
- You can prep the apples a few hours ahead, keep them in the fridge, and toss the crumble on last minute.
- Why is my topping not crunchy?
- Could be a bit too much moisture—or maybe the oats were quick-cook instead of chunky. Actually, I find it works better if you let it cool a tad before digging in. Hard to wait, but worth it.
- Can I skip the nuts?
- Yep! I do it all the time if friends with allergies are coming round. Still yummy.
- What apples are best?
- I think tart apples give the best balance, but honestly, any apple from the fruit bowl works. Even ones starting to wrinkle. Waste not—want not, as my Nan used to say.
Oddly specific digression, but…has anyone ever noticed how a bit of apple crisp smells exactly like the start of autumn, or is it just me? If you ever light a cinnamon candle while this bakes, suddenly the whole house feels like a warm hug.
Ingredients
- 5 medium apples, peeled, cored, and sliced
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 cup old-fashioned rolled oats
- 1/2 cup almond flour
- 1/4 cup chopped walnuts
- 1/4 cup coconut oil, melted
- 1/4 teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
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2In a large bowl, toss the sliced apples with 1 tablespoon maple syrup and 1/2 teaspoon cinnamon. Spread evenly in the prepared baking dish.
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3In another bowl, combine oats, almond flour, chopped walnuts, remaining maple syrup, melted coconut oil, remaining cinnamon, and salt. Stir until mixture is crumbly.
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4Sprinkle the oat mixture evenly over the apples.
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5Bake for 35 minutes, or until the top is golden and apples are tender. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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