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
I LOVE THIS RECIPIE! I did half Granny Smith and half honey crisp omg this was amazing!!! Thank you so much for sharing Amy! I look forward to trying more of your recipes out
I’m so glad you enjoyed this crumble! That means so much to me! 🙂 I can’t wait to hear what recipe of mine you try next!
I have the Apple crumb baking and it smells wonderful!
I have noticed that there isn’t a serving size portion. I need to watch my intake, is it a cup or ???
I really appreciate your interest in my recipe Carla! The full nutrition information (including the serving size!) is actually included directly underneath the recipe. It can be easy to miss! 🙂 I can’t wait to hear how your crumble turned out!
There are NO BAD WAYS TO DESCRIBE THIS!
Your aunt must of been a delightful person if this crumble reminds you of her.
Everybody loved it so much! <3 <3 <3
I’m so glad everyone loved this apple crumble! That means so much to me! 🙂
Super yum! I changed it up slight steaming my apples & adding blueberries. Healthy & shareable eith my 14 month old wothout the sugar worries.
I’m so glad you and your little one enjoyed the crumble Wai! Blueberries sound like such a fun addition too! 🙂
Do you peel the apples or leave the skin on?
I leave the skin on! I love its texture, and I’m also a little lazy. 😉 If you look at my photo of the diced apples in the mixing bowl, you can actually still see the skin on the pieces. You can definitely peel your apples instead if you prefer, though! I can’t wait to hear what you think of this crumble Lisa!
It was good! I made it for dessert last night and it was hit. I added walnuts to my streusel.
I’m so glad you loved it, Lisa! That means a lot to me! 🙂
This was the first apple crumble recipe that came up when I searched for “healthy apple crisp.” Thank you for sharing the lovely story about your aunt as well as this delicious recipe! Fingers crossed that my iteration turns out half as good! 🙂
“Healthy apple crumble…” whoops!
I really appreciate your interest in my recipe, as well as your kind words about my story! I don’t mind whether it’s called a crisp or crumble. 😉 I grew up hearing “crumble,” which is the main reason why I gravitate towards that particular term! 🙂 I can’t wait to hear what you think of it, Sam!
This sounds nice. Similar to my own recipe though I don’t cook the apples first. I slice the apple and bake in the oven with the crumble. Also I add well chopped walnuts and almonds, as well as shredded coconut to the crumble. Gives more texture and extra nutrition. Additionally I use olive oil instead of butter to reduce the cholesterol….It doesn’t affect the taste.
Your tribute to your aunt was really nice.
Thanks so much for your kind words, Deb! 🙂 I don’t actually cook the apples first either in this crumble… There must have been some confusion! 😉 I’d love to hear what you think if you decide to give this crumble recipe a try sometime!
Is it easy to reheat after being cooled in the fridge
Definitely! 🙂 I can’t wait to hear what you think of this crumble Lindsay!
I was looking for a healthy apple crisp recipe and this definitely is, however, I’m not sure what I did wrong but mine was super dry! I used Fuji Apples. So maybe it was the apples? I followed the recipe to a T. Maybe living in high altitude in CO the recipe needed adjustment? The crumble and the apple part were both dry.
I really appreciate your interest in my recipe, Mckaylah! Let’s figure out what happened. 🙂 I used Fuji apples as well, so that shouldn’t be the issue. Did you make any substitutions, including those listed in the Notes section? How did you measure, with a kitchen scale or measuring cups/spoons? If the latter, can you describe in detail how you did that? We’ll get this sorted out — I promise! 🙂
Thanks for such a quick response! I didn’t use any substitutions other than all purpose flour instead of whole wheat. I used regular measuring cups and spoons and I didn’t sift the flour or anything. I bake all the time and very rarely sift unless the recipes specifically says to.
It’s my pleasure, Mckaylah — and thanks for the information! 🙂 When using the measuring cups and spoons, did you scoop them directly into the containers of flour, oats, and cornstarch?
Thanks for the recipe, I can’t wait to try it! About how many apples did you cut up to get 6 cups?
I really appreciate your interest in my recipe! It’s usually around 5-6 medium to large apples. 🙂 I can’t wait to hear what you think of this apple crumble!