An easy apple crisp recipe that uses lower sugar compared to the traditional recipe, making this fall classic a new healthy favorite. Use gluten free oats as needed! Nut-free and vegan-friendly.
Fall is in the air and FMK is celebrating the change of seasons with one of the most basic fall recipes ever…
Homemade easy apple crisp!
Because who can really say no to such deliciousness?
I’ve said it before and I’ll say it again: fruit desserts always surprise me.
(I’m a chocolate gal through and through.)
But when I open my heart to the goodness that is warm baked fruit and a crunchy oat topping – served with ice cream *obviously* – my taste buds are always like, “Can you please give us more of this?”
Plus, it’s apple season which means it’s time to hit up all of the orchards and grocery store sales and put your apples to good use in a dessert everyone will love.
Easy Apple Crisp Recipe
And I promise, this recipe is easy. Crisps in general are a great recipe for beginner bakers – there isn’t a lot to mess up except for maybe over-baking.
The most time consuming part of preparing this recipe is cutting the apples – and you don’t need many, just about 4-5 medium apples.
Best Apples for Baked Apple Crisp
I like to use a mix of apples for baking this crisp recipe. Here I opted for Granny Smith, which will add some tartness to the recipe, along with Honeycrisp, which as we all know are deliciously sweet and crunchy.
Both varieties hold up well when baking recipes such as this easy apple crisp.
Ingredients for a Healthy & Gluten Free Apple Crisp
- fresh apples – I recommend using a mix of Granny Smith and Honeycrisp or Jonagold.
- lemon juice – helps keep the apples from turning brown while you cut them and also cuts the sweetness a bit.
- brown sugar – or coconut sugar if looking for a refined sugar free option.
- rolled oats – using rolled oats versus quick oats will give the oat topping the best texture.
- flour – I used 1:1 all-purpose gluten-free baking flour but you can also use whole wheat pastry, whole wheat white, or a mix of all-purpose and whole wheat.
- tapioca flour – or cornstarch, which will help thicken the juices that release as the apples bake. You can probably get away without it if needed.
- salt – flavor enhancer and cuts sweetness.
- butter – dairy-free/vegan or traditional.
- ground cinnamon – because what would an apple crisp be without the addition of cinnamon?!
- an optional/additional bit of spices like ginger, cloves and all spice can also be added. I add just a smidge!
How to Make This Apple Crisp Recipe
Step 1 – Prepare the apples
Cut the apples into slices (or chunks!) and mix in a bowl with lemon juice. Just make sure whichever way you prefer your apples cut, they’re as even as possible so they all bake the same.
Then toss the bowl of apples with sugar, a hint of vanilla, some cinnamon and tapioca flour (or corn starch) which will help act as a thickener.
Lay the apple slices into a greased baking dish and set aside.
Step 2 – Make the oat topping
Next you’ll make the apple crisp topping which is just oats, flour, sugar, cinnamon + spices, salt and butter.
Oh, and remember when I said this crisp recipe was easy? I wasn’t kidding because guess what? You get to melt the butter!
Are you excited? I’m excited.
Hardest part = cutting apples.
Easiest part = melting butter.
Well, I suppose that’s debatable but I digress.
So you’ll add the melted butter to the oat-flour mixture and then you’ll add that over top of the apple slices.
Step 3 – Bake it!
Now all that’s left to do is bake until the top is nice and golden – about 40 minutes!
And then of course you get to serve with your favorite ice cream of choice.
Or whipped cream?
^^ Do people actually do this?
Let’s take a poll: Do you prefer fruit crisp with ice cream or whipped cream?
I think we all know where I stand…
If you make this recipe, don’t forget to leave a rating and comment below! It helps others learn about the recipe too! Xx Ashley
- 2 lbs apples, about 5 medium apples or 4.5 cups, sliced – Granny Smith and Honeycrisp
- 1 TBSP lemon juice
- 3 TBSP brown sugar or coconut sugar
- 1/2 tsp vanilla extract
- 2 TBSP tapioca flour (or cornstarch; arrowroot would also work)
- 2 tsp ground cinnamon
- 1 cup rolled oats (gluten free as needed)
- 2/3 cup flour (I used 1:1 gluten-free baking flour; see notes)
- 1/3 cup brown sugar (or coconut sugar)
- 1/2 tsp ground cinnamon
- 1/8 tsp ground ginger*
- 1/8 tsp all spice*
- 1/4 tsp salt
- 6 TBSP unsalted butter, melted
- Preheat oven to 375ºF and grease a 9×9 baking dish (or similar size such as a 2 quart baking dish); set aside.
- Prepare the apple filling: Add lemon juice to large bowl. Peel and core the apples, then slice the apples into about 1/4″ slices (or about 1/2″ dices) and place in bowl with lemon juice, tossing as you continue to add apples. Then toss apples with sugar, vanilla extract, cinnamon and tapioca flour until combined. Transfer apples into greased baking dish, set aside.
- Prepare the oat topping: In a medium bowl combine oats, flour, sugar, spices and salt. Slowly pour in melted butter while stirring together until fully combined – use hands as necessary to make sure the dry ingredients are fully incorporated. Add the oat topping onto the apple slices in the baking dish (no need to press down).
- Bake for 35-40 minutes, until oat topping is slightly golden and mixture along edges is bubbling. Allow pan to rest and cool for 15 minutes before serving with your favorite ice cream or topping.
Flour: The oat topping is fairly forgiving, so you can use an all-purpose gluten free flour blend, whole wheat pastry flour, whole wheat white flour, or a mix of all-purpose and whole wheat. If looking for an alternative combination of flours, try my Strawberry Crisp topping.
To make vegan: use dairy-free or vegan butter. Coconut oil may offer similar results thought the oat topping won’t be as flavorful or crisp in texture.
*If not adding the additional spices in the oat topping, I would add an additional 1/2 tsp of ground cinnamon.
- Serving Size: 8
- Calories: 274
- Sugar: 26
- Sodium: 94
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 47
- Fiber: 4
- Protein: 3
- Cholesterol: 23