Healthy Apple Crisp with Oatmeal Pecan Topping

This delicious and healthy apple crisp is super easy to whip up and easily made gluten-free and vegan! Cinnamon baked apples topped with the crispy, nutty, oatmeal topping is perfection.

Riddle me this — what do you do when you have four big bags of fuji apples sitting in your kitchen after a fun day of apple picking?!

Well, you can start by eating two to three apples a day, on their own or dipped in homemade date caramel. Hello, apple nachos! They’re so crisp and delicious, I found it quite easy to dwindle down the collection this way. And chopped apple slices sprinkled with cinnamon is one of my favorite after dinner snacks!

Apple crisp with an oat and pecan topping in a baking dish.

If you’re not a big snacker, don’t worry I have plenty of other ideas for you. Try these slow cooker apple cinnamon steel-cut oats for bfast, make this raw apple date pie filling, a pot of no sugar added apple butter or this fall spinach salad. And if you’re in the mood for a sweet dessert, I highly recommend trying this healthy apple crisp recipe. It’s gluten free, easily made vegan and prepared with natural, wholesome ingredients (as per the usual here on EBF).

Spoon, scooping up some apple crisp with an oatmeal and pecan topping.

The apples are baked to caramely perfection while the oatmeal topping gives the crisp a crunchy texture. I love the apples but in my opinion, the oatmeal pecan topping totally makes the dish. Of course, you have to remember that this is coming from the girl who loves all things crunchy — crispy muffin tops, granola, the edges of bread… bring on that crunch!

A bowl of apple crisp with oat and pecan topping. The baking dish with a serving spoon is behind the bowl.

Served warm, the apple crisp is absolutely delicious on it’s own. But if you really want the full experience I recommend serving it with a scoop of ice cream. I brought the crisp, along with vanilla ice cream, to a  beer dinner and the combo was a huge hit. There were no leftovers.

A bowl of apple crisp with oatmeal and pecan topping, topped with vanilla ice cream.

As you’ll see in the recipe below, I say that it serves 12 but I should note that it made enough to serve 18 people at the beer dinner. The servings were pretty small but when paired with the ice cream, I think it ended up being the perfect amount — especially after a big meal. Speaking of big meals, I think this would be a great dessert recipe to serve for Thanksgiving or a holiday dinner.

If you try this healthy apple crisp recipe be sure to leave a comment and star rating letting me know how it turns out. Your feedback is super helpful for me and other EBF readers who are planning to try the recipe. 


Healthy Apple Crisp

  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings


This delicious and healthy apple crisp is super easy to whip up and easily made gluten-free and vegan! Cinnamon baked apples topped with the crispy, nutty, oatmeal topping is perfection. 


  • 6 cups (about 6 medium) apples, peeled and thinly sliced (I like a mix of sweet and tart apples)
  • 1/4 cup pure maple syrup
  • 1 Tablespoon lemon juice
  • 1 Tablespoon arrowroot powder (or cornstarch)
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon sea salt


  • 1 cup organic brown sugar or coconut sugar*
  • 1 cup rolled old-fashioned oats (gluten-free, if needed)
  • 1/2 cup almond flour
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup vegan buttery sticks or coconut oil (not melted)


  1. Preheat oven to 350° F.
  2. Make the topping by mixing together brown sugar, rolled oats, almond flour and nuts. Cut in butter or coconut oil until topping is crumb-like. Set aside.
  3. Add apple slices to a large bowl with maple syrup, lemon juice, arrowroot powder, cinnamon, nutmeg and salt. Gently toss until all apple slices are coated.
  4. Transfer apple mixture to greased 8×8 square baking dish or a 9-inch round pie pan.
  5. Sprinkle crisp topping over apple mixture.
  6. Bake for 45 – 50 minutes or until the apple filling is bubbly and the top is golden. Check the crisp around 30 minutes in. If the crisp seems to be browning too quickly, cover with foil for the remaining 15-20 minutes.
  7. Cool on a wire rack for 5-10 minutes and enjoy warm with ice cream or whipped topping.


  • Recipe works with brown sugar or coconut sugar. If you’d like for the crisp to be less sweet, feel free to cut the sugar back to 1/2 -3/4 cup instead of 1 cup!
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 265
  • Sugar: 34g
  • Fat: 10g
  • Carbohydrates: 41g
  • Fiber: 5g
  • Protein: 2g

Keywords: gluten-free apple crisp, vegan apple crisp, healthy apple crisp

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  1. this recipe is really good!!!! I highly recommend making it! I give it 5 stars!!!! It was very easy to make!

    • Ahh that makes me so happy to hear, Alexis!! I’m so glad you enjoyed this apple crisp. Thanks for trying my recipe and for coming back to leave a comment + star rating. I really appreciate it. <3

  2. I’d love to make this recipe for Thanksgiving, but I need to omit oats. Do you already know of an alternate ingredient that works well or altogether different topping recipe you’d recommend? I don’t mind playing around with it, but time is short! Thanks so much!!

    • Hey Lori, I haven’t tried making this topping with anything besides the oats. Maybe you could try using more almond flour instead of the oats? I’m just not 100% sure what ratio you’d need and how it’d turn out. Let me know if you try it and how it turns out for you.

  3. To make it even healthier with less sugar, substitute monk fruit maple syrup for the real maple syrup. Monk fruit is all natural and does not raise your glycemic index and adds zero calories to the recipe

  4. I would make this again but highly recommended cutting the brown sugar by half. Even my sweet tooth Dad said it was too sweet “but not as bad if you pour cream on top” hahah

    • Thank you so much for this feedback, Renee. I do have a note about making it with less sugar if you don’t want the crisp to be as sweet. Did you see the note before you made it? If not, I’m thinking I should change the recipe so it’s more obvious.

  5. This recipe is sooooooo good!! Was the perfect dessert for my Thanksgiving meal- I ended up eating for breakfast as well!! So delicious!

  6. I’ve been serving this throughout fall and it’s been a big hit with everyone. So grateful for delicious vegan dessert options!

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