This Amazing Healthier Apple Crisp is a recipe that my Mom gave me quite a few years back, but the original version was a lot more indulgent. I modified it to suit a healthier diet, changing up the fat, using a whole grain flour blend and used a more natural sugar blend.
The result is as delicious, if not better, than the original. You can easily swap out the coconut oil for walnut or avocado oil if you don’t like the coconut flavor. This apple crisp is great served with Greek yogurt, cottage cheese, vanilla ice cream or frozen yogurt. Enjoy~
Amazing Healthier Apple Crisp
I love to get generous with the cinnamon, the more the better in my book.
It’s just not fall without the smell of apples baking! This healthier apple crisp recipe is a fall staple in our house.
Serve with a big scoop of Greek yogurt or your favorite vanilla ice cream. Delish!
- 1 cup of whole oats or quick oats I used both and they both turn out great
- 1/4 cup sucanat and 1/4 cup raw turbinado sugar or 1/2 cup coconut sugar
- 1/3 cup whole wheat pastry flour or spelt flour
- 1/2 tsp sea salt
- 1/2 cup finely diced walnuts
- 1/4 cup coconut oil slightly melted and cooled
- 3 tbsp softened butter
- 1 tsp cinnamon
- 6-7 large baking apples rome, golden delicious or granny smith, peeled and sliced into small wedges
- cinnamon for sprinkling 1 or more tsp
- raw cane sugar for sprinkling on apples or coconut sugar about 1/4 cup
- Combine all topping ingredients into a mixer
- While mixing, preheat oven to 350 degrees F
- When combined your topping should be crumbly
- Peel and slice your apples and arrange in a medium size baking dish (13x9 would be fine)
- Sprinkle generously with cinnamon(1 tsp or more to taste)
- Then top with about 1/4 cup raw cane or coconut sugar
- Sprinkle your topping mixture over apples, then bake at 350 degrees for 45 minutes
- Let cool for about 15 minutes before serving