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 crumble, I think of her. After lots of testing, I finally created this recipe for the Ultimate Healthy Apple Crumble in honor of her, and with its warm cinnamon flavors and irresistible oat streusel, I think she’d even say it was better than that original one she baked many years ago.
At least, that’s what both of my parents told me after eating two portions apiece!
So what exactly makes this fruit 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, 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 fruit 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!
To sweeten the streusel, 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 apple crumble and feature it in my Sunday Spotlight series!
| 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 millet* flour (measured like this)
- 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
- 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, so try to break it up into fairly small pieces.) 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.
Honey or agave may be substituted for the pure maple syrup.
For a vegan version, 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.
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 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, vegan option, clean eating, low fat, low calorie}
View Nutrition Information
You may also like Amy’s other recipes…
♥ Healthy Classic Apple Pie
♥ The Ultimate Healthy Blueberry Crumble
♥ Slow Cooker Gingerbread Apple Crumble
♥ Cranberry Apple Crumble
♥ Slow Cooker Apple Pie Filling
♥ Apple Pie Snickerdoodles
♥ Healthy Apple Pie Scones
♥ Whole Wheat Apple Pie Cinnamon Rolls
♥ Apple Pie Oatmeal Cookies
I’m so sorry about your Aunt, but I think it’s so beautiful and sweet that you think of her when you eat apple crumble! <3 It's the perfect month to think of her too. 🙂 I've been craving apple crumble, so I'm in love with this recipe!!!
Thank you so much Marina! You’re always such a sweetheart. ❤️
It’s so lovely that this apple crumble reminds you of your aunt, and it sounds like she was a wonderful lady.🙂 This is just perfect for dessert tonight, as I have quite a few apples to use up! As I eat it, I will think of your aunt and how all those happy memories went into the apple crumble – from her originally making it, all the way along to you adapting the final recipe! I think that food tastes even better when so much time, memories, thought and effort has gone into it (just as with all your recipes☺), and of course, apple crumble is a delicious classic! When I occasionally go to stay with my grandparents, the dessert is always either rice pudding, strawberry blancmange in the shape of a bunny rabbit, or apple crumble! So it holds a special place in my heart too!😊😘
You’re such a sweetheart Katie — that means so much to me! Thank you, dear friend! ❤️ I completely agree about food and memories. Your grandparents sound like they had some very special recipes too, and I’m so glad that you have those memories attached to them. Memories somehow seem to make desserts taste even sweeter!
☺Aww, absolutely!❤
This apple crumble sounds so yummy and healthy. I really like how you don’t include tons of sugar – apples are sweet enough! Cooling the crumble is so sensible. I usually eat fruit crumble fresh out of the oven, and it’s a (delicious) mess.
Thanks Elaine! I have to make most of my crumbles at night right before bed so I’m not as tempted to dig into them when they’re still warm. 😉 But there’s something special about putting that delicious “mess” in a bowl with a scoop of vanilla ice cream!
Just made this! I wish it were just a little sweeter, I’ll probaby add some splenda to the filling and crumble. It was yummy topped with cool whip!
I’m glad you enjoyed the crumble Amal! 🙂
Hi Amy,
Making this tonight for christmas dinner! Do the apples need to be peeled?
You’re so sweet to include my recipe as part of your Christmas dinner — I’m truly honored Kayla! I don’t peel the apples because I like their texture (and I’m lazy!), but whether you peel them is entirely up to you. The crumble will turn out both ways! 🙂 I can’t wait to hear what you think of the crumble!
I have this in the oven right now. I was so excited to try this. I don’t even have time to write a review but I’m not happy to read as I’m making it that it needs to be stored in the refrigerator for 3 hours. I’m making this for a group of people in an hour. Would you put like the prep time and the baking time available. That’s huge thing to know when preparing a dish. I’m sorry but I’m really not happy about it. I have tried the recipe yet but I bet it’s good but I don’t think I’ll ever try one of your recipes again because you don’t put one of the most important details up front. Why would you put it in the middle of the directions. Oh well I’m just going to serve it as is and pray it works out ok.
I appreciate your interest in my recipe, and I’m sure you must be feeling stressed and overwhelmed with your dinner guests arriving so soon. With how much you care about the food you’re preparing for them, I’m sure your dinner is going to be a huge success! 🙂 One of the first things my grandma ever taught me when I was learning to bake as a little girl was that I needed to read the recipe, including all of the instructions, before I began. She emphasized that every time we baked together, so it’s become second nature to me — and I forget that other people didn’t learn to bake with my grandmother! 😉 I will definitely take your suggestion into consideration for my future recipes. I hope you and your guests enjoyed the crumble!
I’m British and take things like crumble ridiculously seriously…! I thought this was delicious. Not a classic crumble but a yummy, healthy variant. And being the rebel I am, ate it after only a brief cooling period. On the sofa, by candlelight – possibly the most comforting Sunday night imaginable – pure hygge!
I’m so glad you enjoyed the crumble! That means a lot to me, especially since you take crumble so seriously! 🙂
Thank you for this recipe. I love the story behind it, too. My husband asked for apple crisp for dessert during the Super Bowl. After looking at many recipes online, I made your apple crumble exactly as written. All four of us really enjoyed it, and no one realized there was no sugar in it. FYI – I used 4 fuji apples and 1 granny smith. I have saved the recipe and will definitely make it again! Best regards.
I’m so glad everyone enjoyed the crumble Noreen! That means so much to me that you plan on making it again. I’m honored! 🙂
I can only find gluten free oats in the quick one minute… is there it could still work?
Yes, gluten-free instant oats will work! I’m excited to hear what you think of this crumble! 🙂
This recipe is great thanks! My family is starting to go off sugar for health reasons so this recipe is great 👍. Also I’m starting to write a blog with my mum, it would be AMAZING if you could check it out please? It’s made with WordPress and it’s called ‘YOU GARDEN I COOK’ Thanks for the recipe!
I’m so glad you and your family enjoyed this crumble Eva! Best of luck to you and your mum with your blogging journey! 🙂
Hi Amy. Interesting that you are making videos now, that ought to be very helpful for your blog. I love apple crisps and crumbles, apple crisp was the one dessert that my mom would make for us regularly (she cooked very nutritiously for us!). Of course with your attention to detail your recipe has a lot of nice touches that mine and my mom’s don’t have, like dicing the apples. Wow! I’m sure yours is really good.
Thanks for your kind words about my recipe and videos Mary! I’d love to hear what you think if you ever try this crumble! 🙂
More question than comment: I bake for a friend who is allergic to gluten, cinnamon, and corn. Gf oats and flour, no problem, but nutmeg instead of cinnamon? Allspice? Something else, or a combo? Suggestions for this and other recipes in general? Same with corn: can’t use cornstarch, but I’ve put dry tapioca into pies before, think that would work? I think it has to be tapioca flour, not pearls, to be gf, but same amount as cornstarch? I am brand new to your website; another friend who lives in a tiny town in Alaska said don’t miss it, and here I am, loving what I’ve seen so far!
Thank you so much for your sweet words about my website, Natalie! I’m honored! 🙂 You’re so sweet to want to bake this for your friend. We can easily make it suitable for her diet! For the cornstarch, you’ll need twice as much tapioca starch. (And yes — the powdery form, not the pearls!) For the cinnamon in the streusel, I’d recommend ¼ teaspoon of nutmeg + ¼ teaspoon allspice. For the cinnamon AND nutmeg in the filling, I’d recommend ½ teaspoon allspice + ½ teaspoon nutmeg (use ½ teaspoon nutmeg total, if that makes sense!). I can’t wait to hear how this turns out for you and your friend!
Amy, thanks, you are amazing for answering that same day! I tried your suggestions in a batch yesterday and my allergic friend loved it. She especially loved being able to indulge without worrying the Crumble would make her sick. I made it with some local apples (neighbor brought me two sacks of very small, mostly green apples, identity unknown), and it was a little bland. If I use the mystery apples again (still have lots) I might add grated fresh or ground ginger and maybe some ground cloves, see if that perks it up till those apples are gone and I switch to your suggested types. I also might try your recipe with rhubarb from the back yard – it grows like crazy here in Alaska – with extra sugar. Bless you for this awesome website! Can’t wait to try some of your other gf recipes.
It’s my pleasure, Natalie! I’m glad your friend enjoyed the crumble! That’s strange that the mystery apples were so bland… I love your idea of adding extra spices or rhubarb! I’d love to hear how that turns out! 🙂 And I’m so excited to hear what other recipes you try too!
After finding zantham gum (eventually) I made the poppy and lemon protein cookies OMG they are fabulous. And so few calories. Well fewer than regular cookies. Thanks.
I’m so glad you enjoyed the cookies Sarah!! That means a lot to me! 🙂
Lovely recipe. I have this baking right now and can’t wait to try it. I’ve used a combination of red apples from my garden, my neighbours’ green apples and an organic pink lady apple. This will be a nice surprise for my husband when he gets home from work 🙂 Thank you.
You’re so sweet to surprise your husband with this crumble, Kim! He’s so lucky to have you! 🙂 I can’t wait to hear what you both think of it!
It was delicious! I confess to adding a little extra maple syrup to the apples as the ones I used are not very sweet.
Nothing wrong with that, Kim! I’m so glad you enjoyed the crumble! 🙂