Over spring break during my freshman year of college, my dad and I flew to Arizona to visit my aunt and spend a few days attending Major League Baseball’s Spring Training games. We stayed at her house in the Phoenix suburbs, a small one-story home with every room painted a different color (including her lavender bedroom and crimson office!) located less than an hour away from all of the stadiums.
My aunt loved company, and we quickly fell into a routine during our vacation. Each morning, we scheduled in time for exercise, which resulted in a hike up and over one of the local mountains on our first full day and a trip to her favorite gym on another. In the afternoons, Dad and I drove to watch baseball games while my aunt played with her dogs and took care of chores around the house.
Because my aunt knew about my healthy eating habits, she also spent a large portion of those afternoons cooking nutritious dinners for us to enjoy after returning from the stadiums. She prepared stuffed bell peppers one evening, full of brown rice and extra lean ground beef, and oven-baked buttermilk “fried” chicken another night, irresistibly seasoned and coated with crunchy cornflakes.
For dessert (because I definitely inherited my sweet tooth from both sides of my family!), she baked whole wheat chocolate chip cookies and an apple crumble. We saved the slightly more portable cookies as treats to take with us to the baseball games and on the airplane flight back home, but that crumble…
I ate two servings almost every night and snuck a forkful nearly every time I walked through the kitchen! With its cozy spices, perfectly tender fruit, and sweet streusel topping, it immediately became my kryptonite, and I basically hoarded the entire pan. Thank goodness she baked so many cookies — Dad didn’t seem to notice!
My aunt passed away a little over a year later after battling breast cancer for the fourth time, so every time I see or eat a slice of apple crisp, I think of her.
So eventually, after lots of testing, I finally perfected this recipe for The Ultimate Healthy Apple Crisp in honor of her. It’s simple to make and requires just a handful of common, everyday ingredients.
With its warm cinnamon flavors and irresistible oat streusel, I even think she would agree it tastes better than the original one she baked many years ago. At least… That’s what both of my parents told me after eating two servings each!
HOW TO MAKE THE BEST HEALTHY APPLE CRISP
Let’s go over how to make the best healthy apple crisp! And because people always tend to ask… “Apple crisp” and “apple crumble” are two different names for the same dessert! They consist of really tender, deliciously sweet apples covered with an oat streusel (or “crumble!”) topping. Not to be confused with an apple cobbler… Which has a biscuit-like topping instead.
So now with that out of the way… What exactly makes this healthy apple crisp absolutely irresistible?
The apples, for starters! Because the filling contains no added sugar, I always choose the sweeter varieties of firm red apples, and Fuji’s are my absolutely favorite. Gala and Braeburn apples would work as well. If you prefer a tarter flavor, then substitute up to two cups of diced Granny Smiths for the equivalent amount of red apple, but I’d recommend against more than that since you aren’t adding any sweetener to the filling.
To help the fruit soften faster, you’ll chop the apples fairly finely, about the size of blueberries. I know it takes a little extra time and effort, but I promise it’s worth it! You’ll also mix them with some cinnamon, nutmeg, and cornstarch. The nutmeg adds a subtle yet irresistible depth to the spice flavors in this healthy apple crumble, and the cornstarch thickens the juices that the apples release while baking.
Is the oat streusel your favorite part too?? That sweet, crunchy, cinnamon-spiced topping… It gets me every time! I always save the slice with the most streusel for myself… And I often pick a few pieces off of the surrounding slices too. No healthy apple crisp is safe with my fork around!
This streusel is incredibly easy to make! You’ll combine old-fashioned oats, whole wheat flour, and cinnamon in a small bowl. Then it’s time for my secret trick! Instead of traditional recipe instructions that direct you to cut cold butter into the mixture… You’ll mix in melted butter! It’s so much simpler and takes less than ¼ of the time. Easy peasy!
Tip: If you prefer, I’ve included how to make this healthy apple crisp gluten-free, dairy-free, and vegan in the Notes section of the recipe!
To sweeten the streusel for this healthy apple crumble, you’ll also mix in a touch of pure maple syrup. Make sure you buy the good kind! Skip the pancake syrups or sugar-free syrups; those contain corn syrup or artificial ingredients, which we’re avoiding in this healthier recipe. The only ingredient on the label should be “maple syrup,” and it often comes in thin glass bottles or squat plastic jugs. I’ve also bought it online here for a slightly discounted price!
Then after a trip to the oven…
Your entire kitchen will smell like fall! Cozy, comforting, cinnamon-spiced… And oh so delicious! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your ultimate healthy apple crisp!
| The Ultimate Healthy Apple Crumble | | Print |
- for the streusel
- ¾ cup (75g) old-fashioned oats (gluten-free if necessary and measured like this)
- ¼ cup (30g) whole wheat flour or gluten-free* flour (measured like this — and see Notes!)
- 1 tsp ground cinnamon
- 2 tbsp (30mL) pure maple syrup, room temperature
- 1 ½ tbsp (21g) unsalted butter, melted
- for the filling
- 6 cups (767g) diced red apple (see Notes!)
- 2 tbsp (16g) cornstarch
- 1 ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray.
- To prepare the streusel topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
- To prepare the filling, toss the apples with the cornstarch, cinnamon, and nutmeg in a large bowl until completely coated.
- Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping. (The topping tends to clump a lot, so break it up into really small pieces, about the size of miniature chocolate chips, to ensure it covers the apples.) Bake at 350°F for 50-60 minutes or until the apples are fork tender. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.
Whole wheat pastry flour, white whole wheat flour, or all-purpose flour may be substituted for the whole wheat flour. Oat flour (gluten-free if necessary!) may also be substituted. (I show you how to make your own oat flour at home here!)
Honey or agave may be substituted for the pure maple syrup.
It’s important to chop the apples fairly finely, about the size of blueberries, to help them bake evenly and soften completely. I know it takes a little extra time and effort, but I promise it’s worth it! I leave the skin on my apples because I love its texture and flavor, but you're welcome to peel your apples if you prefer.
I personally love and use Fuji apples, but Gala and Braeburn apples would work as well. If you prefer a tarter flavor, then substitute up to two cups of diced Granny Smiths for the equivalent amount of red apple, but I’d recommend against more than that since you aren’t adding any sweetener to the filling.
If you prefer to enjoy your crumble warm, then reheat individual portions once it has chilled in the refrigerator.
GLUTEN-FREE OPTION: To make the crumble gluten-free, use certified gluten-free oats (like these!) and any gluten-free flour except for coconut flour. Do not substitute coconut flour (it makes the topping too dry!). My favorite gluten-free flours for this crumble are millet flour, almond flour, and oat flour. Most store-bought gluten-free flour blends (like this one!) will also work.
DAIRY-FREE + VEGAN OPTION: Substitute Earth Balance buttery sticks for the best results. Coconut oil will also work, but the flavor and texture of the topping will be slightly different.
{gluten-free, vegan option, dairy-free option, clean eating, low fat}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Classic Apple Pie
♡ The Ultimate Healthy Blueberry Crumble
♡ Healthy Slow Cooker Gingerbread Apple Crumble
♡ Healthy Cranberry Apple Crumble
♡ Healthy Slow Cooker Apple Pie Filling
♡ Healthy Apple Pie Snickerdoodles
♡ Healthy Apple Pie Scones
♡ Healthy Apple Pie Cinnamon Rolls
♡ Healthy Apple Pie Oatmeal Cookies
Hi!
I have just made this apple crisp using gala apples, however there was no sauce at the end. Is it supposed to be a drier texture? Or should I have added some water to try and get a little sauce going?
Still very tasty, just not what I was expecting!
I’m honored that you tried my recipe, Hannah! As written, there isn’t really a syrup or sauce that appears, so if that’s how your crisp turn out, you made it correctly. 🙂 However, if you’d like that gooey syrup texture, then you’re correct — you can add a few tablespoons of water to the filling in Step 3! If you want a lot of syrup (or a thinner one), then you can even add ¼ cup of water or more. I’d love to hear how that turns out and whether you like it any better if you end up trying that modification!
Umm Can I substitute wheat flour with almond flour? If yes, then in what ratio?
I’m honored that you’d like to try my recipe, Kalpakshi! I’ve actually covered this in the Notes section of the recipe (located directly underneath the Instructions!). I know it can be really easy to miss that bit! 😉 I’d love to hear what you think if you decide to try this apple crumble!
Oh no. I read that. Totally. But need it be 1:1 ratio or some tweaking would come in?
I am baking apple crumble for the first time today and really excited to try your recipe 😍
I’m truly honored that you’d pick my recipe to try as your first apple crumble, Kalpakshi! That’s such a huge compliment! 🙂 No tweaking or modifications necessary! I’ll always mention if you’ll need to make modifications when substituting ingredients in the Notes sections, so if I don’t mention anything about that, it should be a straight 1-for-1 substitution. 🙂 I’m so excited to hear how your apple crumble turns out and what you think of it!!
I am not clear if you peel the apples first or not…
If you look at the 4th photo in my blog post, you’ll see that I leave the skin on the apples! I know it can be easy to scroll right past that image to get to the recipe. 🙂 Also, I’ll always include whether the apples should be peeled in the recipe’s instructions or notes section, so if you don’t see that mentioned, then it means that I left the peels on. (I usually leave them on because I’m lazy and like their texture! 😉 ) I can’t wait to hear what you think of this crumble if you try making it, Holley!
Hi there,
Could I use a half and half ratio of blueberries and apple in the recipe? Would the same spices still be ok to use?
Thanks!
I’m honored by your interest in my recipe, Lisa! I think half blueberries and half apples should work. I’d probably omit the nutmeg and may even recommend reducing the cinnamon in the filling to ¾ or 1 teaspoon, but that just depends on whether you’re a fan of spices. (I’m a huge spice fan, so I’d personally leave the cinnamon as is! 😉 ) If you’re using fresh blueberries, I’d also recommend adding 1 tablespoon of water to the filling as well, just to make sure the cornstarch all dissolves. I’d love to hear how your crumble turns out if you end up trying that! 🙂
Hi great recipe but is there a substitute for butter? Can you add more syrup or applesauce?
I really appreciate your interest in my recipe, Carmen! I actually don’t recommend substituting maple syrup or applesauce for the butter. It changes the texture too much. It’s a fairly a small amount (½ teaspoon per serving, or 17 calories!), but it makes a BIG difference in the texture. 🙂 I’d love to hear what you think of this crumble if you try making it!
We tried the recipe this weekend and it was delicious! The one challenge we ran into is that we don’t have an 8″ square pan so we used a 9 x 11 – it still tasted great but wondering how to adjust the rations next time (there will definitely be a next time!) for the larger pan. Would multiplying everything by 1.5 work?
I’m so glad you enjoyed this apple crumble, Christina! That’s the best kind of compliment if you already think you’ll make it again. Thank you for taking the time to let me know! 🙂 Yes, if you have a 9×11″ pan, then multiplying everything by 1.5 should work! Just to double check… It’s truly a 9×11″ pan, rather than a 9×13″ pan, correct? If it’s 9×13″, then I’d actually recommend multiplying everything by 2 instead of 1.5 for the best results! (Hence why I wanted to double check! 😉 )
I just made this healthy apple crumble.. I confess to using twice the amount of crumble mix on top, and I also added 1 tbs of lemon juice and 1 tbs water … it was delicious.. I think I will use a smaller amount of crumble mix next time (maybe half way between your quantity and mine.. Just Yummy!
Thank you for sharing this recipe!!
I’m so glad you enjoyed this apple crumble, Sharron! That’s the best kind of compliment, if you’re already considering making it again. Thank you for taking the time to let me know — it truly means a lot! 🙂
I added 1/4 cup of water/ lemon juice to get more of a syrup! It was absolutely delicious. I will write this down and it will be my new staple. I think I will make one and freeze it to give to my mom for Christmas… She loves apple crumble. Thanks for helping me out this Christmas!
Oh my goodness, Amy! I’m so honored that you’d think this recipe would become your new staple. That’s the best kind of compliment there is, especially if you want to give it to your mom for Christmas! Thank you for taking the time to let me know — you just made my entire day! ♡
Great recipe but i’m looking for a LOW-FAT. VEGAN CRUMBLE for apple streusel. Just bake the apples and add the crumble.
NO BUTTER—NO OILS—-VEGAN
HOW DO I DO IT? much appreciated
I appreciate your interest in my recipe, Karen! It’s already low fat, and I’ve actually included a vegan option in the Notes section of the recipe (located directly underneath the Instructions!). I know it can be easy to miss! 🙂 I’d love to hear what you think if you try making this apple crumble!
GREAT. I’ll try it soon and let you know.
I’m really looking forward to hearing what you think of it, Karen!
but the vegan recipe uses coconut oil–that’s high fat
i imagine you need some fat to make it stick together
but that’s still high glycation
Yes, you do need some amount of fat! Without it, the topping won’t have the correct texture. Because the coconut oil (or butter) is divided between 9 servings, each serving has less than 20 calories from coconut oil (around 2g of fat) — aka why each serving in the overall recipe is low fat, even though the recipe does contain a small amount of a high fat ingredient. 😉