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+ servings
A healthy apple crisp topped with three scoops of ice cream.
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4.74 from 106 votes

Healthy Apple Crisp

This healthy apple crisp is lightly sweetened with maple syrup and features a crunchy oatmeal topping. This recipe is sure to be a fall family favorite!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: healthy apple crisp
Servings: 12


  • 6 cups apples about 6 medium apples, peeled (or unpeeled) and thinly sliced
  • ¼ cup pure maple syrup
  • 1 Tablespoon lemon juice
  • 1 Tablespoon arrowroot powder or cornstarch
  • 1 teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • teaspoon sea salt



  • Preheat oven to 350°F.
  • Make the topping by mixing together sugar, rolled oats, almond flour and nuts. Add butter or coconut oil and combine until topping is crumb-like. Set aside.
    Oatmeal topping mixture in a bowl.
  • 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.
    Apple slices in a bowl mixed with spices and sugar.
  • Transfer apple mixture to greased 8x8 square baking dish or a 9-inch round pie pan.
    Apple slices arranged in a baking dish.
  • Sprinkle crisp topping over apple mixture.
    Apple slices topped with oatmeal mixture in baking dish.
  • 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.
    Healthy apple crisp in a baking dish.
  • Cool on a wire rack for 5-10 minutes.
  • Serve warm with ice cream or whipped topping.
  • Store in an airtight container. Leftovers will store well at room temperature for 2-3 days or in the refrigerator for up to 5 days.



    • Almond flour: I haven't tested this crisp with a different flour, but I have a feeling that oat flour, all-purpose flour or gluten-free all-purpose flour will work just fine for the topping. If you try it, please let me know in the comments.
    • Rolled oats: You can't substitute the rolled oats for steel cut oats, but quick oats should work.
    • Nuts: Feel free to use your favorite nut in place of the walnuts or pecans. Almonds would be a nice option.
    • Oil: You can swap the coconut oil with vegan butter or regular butter if you don't need this recipe to be vegan.
    • Maple syrup: Any liquid sweetener like honey or agave will work as a substitute.
    • Coconut sugar: Feel free to use brown sugar instead if that's what you have on hand.
    • Nut-free: If you need this recipe to be nut-free just swap the nuts for additional oats and the almond flour for all-purpose flour or oat flour.
    • Low-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!


Serving: 1serving | Calories: 264kcal | Carbohydrates: 42g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 106mg | Potassium: 82mg | Fiber: 3g | Sugar: 28g