Apple crisp is a fall favorite in this house. Bake this recipe, and I can promise you’ll be coming back for seconds.
Maybe you have a major sweet tooth like me?! I need a little something something after dinner, every night. While I’m always craving something sweet, I know my body doesn’t appreciate the excessive sugars and butters that most delicious dessert recipes call for.
When I was looking up recipes, the ingredients listed 1-3 cups of sugar, 1/2 pound of butter, and tons of flour. Now, let’s get one thing straight, I am not against indulging into some sugary delights. But I am against doing that everyday of the week, balance is key.
That’s why this recipe was created, an apple a day keeps the doctor away. No one said the apple couldn’t have a lil crumble 😉
What kind of apples to use for apple crisp?
I have made this guilt free apple crisp so many times, with all different kinds of apples. Cosmic crisps, Pink lady, Granny Smith, Honey crisp, and whatever other kind of apples were hanging around in the fruit bowl.
My favorite so far was the Pink ladies. They are not too sweet, not too sour, with the perfect texture. Mix ’em up, or use your favorite kind of apple.
I know in the recipe we use old fashioned oats and blended them to a flour consistency, adding an extra step. Why? Because it’s what was in the pantry at the time this recipe was created, and makes the perfect texture for the crumble. I also add 1/4 cup of non blended oats to the mix, to give it that signature apple crisp crunch.
You can feel free to use any kind of flour consistency substitute. After making this guilt free apple crisp so many times, I can say I just favor the oats over other flours. I have used regular flour, gluten free flour, and even kodiak cakes buttermilk mix. I can’t say it was bad with any of the other options, I just prefer consistency the blended oats give.
I love adding a little extra crunch, and flavor to the crumble by adding pecans. You can use any nut of choice, or no nuts at all. My original guilt free apple crisp recipe did not include pecans. They were added in a few bakes ago, because they were in the pantry and looked tasty. Kinda how most amazing dishes are created, evolving and changing each time they are made.
If you aren’t a fan of coconut oil, you could sub this ingredient for grass fed butter. We love Kerry Gold in this house, a worthy splurge. I have not yet made this recipe with all butter instead of coconut oil, but I have done a 50/50 split, and it was wonderful!
The honey is added as an extra binder, to make the crumble, be crumble. You could use maple syrup instead if you want to add a lil extra kick of fall flavor to your crisp.
Vanilla extract. I just love a bit of vanilla extract in pretty much anything I’m baking. I have recently added a tsp of almond extract to the crumble. Chefs kiss.
Guilt free Apple Crisp
- 6-8 apples
- 1 3/4 cup old fashioned oats
- 1/2 cup coconut sugar
- 1/2 cup coconut oil
- 1/4 cup chopped pecans
- 4 tsp cinnamon
- 2 tsp vanilla extract
- juice from half of a lemon
- sprinkle of sea salt
- Preheat oven to 350°.
- Peel and thinly slice the apples.
- Toss the sliced apples in lemon juice, vanilla, 2 tsp of cinnamon, and 1 tbsp of the coconut sugar.
- Blend 1 1/2 cup of the oats in the blender or food processor (skip this step if using any flours).
- Mix the oats/flour, 1/4 cup of whole oats, coconut sugar, chopped pecans, sea salt, and remaining 2 tsp of cinnamon in a bowl.
- Add melted coconut oil, fork until it starts to get crumbly.
- Dizzle the honey in to the mixture, and fork. (to give the crumble more hold.)
- Spray the baking dish with non stick and spread a layer of sliced apples.
- Add a light layer of crumble (saving most of the crumble for the top layer).
- Layer apples and light layers of crumble till apples are gone.
- Sprinkle a thick layer of the remaining crumble on the top.
- Bake for 45-55 minutes or until crumble is browned.
- Let cool for a few minutes, and enjoy!
You can’t have home made apple crisp without a big ole dollop of cool whip, or vanilla bean ice cream!
I always go with a lite cool whip. If you need that ice cream fix with apple crisp, you could use an ice cream like Halo Top. It has a fraction of the sugar, and added ingredients that a regular ice cream would contain.
What to bake in:
This recipe made 6 happy servings of guilt free apple crisp. I typically bake mine in a 11×9 or 8×8 inch pyrex. If you are wanting to half or double the recipe, make sure to change the baking dish accordingly. The apple crisp will settle a bit, so it’s okay to fill the baking dish to the top.
I have also made this exact recipe with 8 instead of 6 apples, and baked it in a 10×15 Pyrex. It comes out a bit on the thinner side, but this makes it a bit crisper, which I personally love. If you are adding 2 are apples to the recipe, you don’t need to change any of the other ingredients.
I hope you, and your family enjoy this healthier version of apple crisp I’ve created, with a little less guilt 😉
Getting into the holiday spirit? While apple crisp creates delicious smells that will fill your home, try adding a simmer pot to your stove top as well!
Craving pumpkin spice everything? Try these gluten free pumpkin spice muffins.