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 + Weight Watchers Points
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
Topping was sparse but delicious. My apple mix was really quite dry. Will definitely make again with doubled topping and only a tsp of cornflour – or maybe precook the apples to soften them up more.
I’m glad you enjoyed this crumble Kathryn! If you weren’t using Fuji apples, then you can add 2-4 tablespoons of water to the filling to help soften it more. Also, if you serve it while it’s still warm from the oven, instead of letting it cool completely to room temperature and then refrigerating for 3 hours, the filling will taste dry. Letting it rest for that long really helps with the texture! 🙂
Hey Amy!I recently tried this recipe and it was absolutely delicious!Streusel was not hard at all and the apples tasted so cozy!I even eat it late at night with no guilt!
I’m so glad you loved this apple crumble Evreena! That means so much to me. Thanks for taking the time to let me know! 🙂
I echo other comments. I really like this ultra healthy Apple crumble recipe!!! Made it many times especially last Fall/ winter. (Btw I love your blueberry crumble version too!! Made it often during last blueberry season in June/July:)
Sometimes I use leftover granola (healthy kinds) in lieu of oats and reduce the amount of maple syrup. It came out good 🙂 probably because this recipe was well made. 🙂 Easy、health and tasty! I sometimes freeze some leftovers:) My husband likes it whenever I make it:)
I’m so glad you’re enjoying this apple crumble Yoko — and the blueberry version too! That truly means the world to me that you’ve made both many times. I’m so honored! Thank you for sharing that with me! 🙂 I love your idea of using granola in the topping too! Thanks for sharing that you’ve been able to freeze this crumble. I’ve been meaning to try that, so I’m excited that works!
Thank you Amy!! ? Yes.
Your both apples & blueberries cobblers freeze well:) I usually defrost it by transferring to fridge in the morning for after dinner dessert:)
Thanks for sharing your defrosting tips too — so great to know Yoko!! 🙂
Hi,
How many people does this serve. I plan to make it on Sunday and I will let you know how it goes
I really appreciate your interest in my recipe Lami! That info is actually included in the nutrition information, which is located directly beneath the recipe. I know it can be easy to miss! 🙂 I can’t wait to hear what you think of this crumble!
Hi Amy,
I am looking forward to making this crumble this weekend! I am just wondering in what way does the coconut oil change the texture of the topping..I generally use coconut oil for everything but I don’t want to tamper with the recipe.
Thank you!
Marie
I really appreciate your interest in this recipe Marie! I’ve found that coconut oil adds a subtle yet distinct coconut flavor to the crumble topping, and the topping has a slightly more oily texture. It’s not too noticeable, so if you strongly prefer coconut oil for everything, then you can substitute it. 🙂 I can’t wait to hear what you think of this crumble!
Kia ora Amy from New Zealand!
Could you please send me a recipe if you have it for your aunty’s buttermilk “fried” chicken please? I don’t normally buy buttermilk, but have some leftover from a dressing recipe and would like to use it for other cooking too:). Also, do you think it would be ok to substitute the chicken thighs for tenderloins. Be nice to use the buttermilk though as I am guessing that it would tenderise the chicken is that right? Also…I will be baking your no butter crumble shortly. I’m feeling guilty about the dish I made last night with 50g of butter! No good when you have just come of Jenny Craig😄 Thanks and I am looking forward to receiving your recipes. Both my son and I are making a conscious effort to eat alot more healthily – me because of health problems and he because, well he’s a very fit 18 year old young man who goes to the gym and wants to look good for the girls!!
I really appreciate your interest in my recipe Mary! I have my own version of the “fried” chicken here. I actually think it turns out better than the recipe my aunt made! 😉 I haven’t tried using chicken thighs, so I’m not sure whether that will work. I’d love to hear how that turns out if you give it a try!
I’m also really excited to hear what you think of this apple crumble too! I’m so proud of you for starting on your health journey. It isn’t easy to do, especially a little later in life, so it’s really inspiring to hear about your journey! 🙂