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
Loved this recipe! It was perfect to satisfy my craving while still sticking to my weight loss goals. I didn’t have maple syrup so I have to admit – I added a touch of brown sugar. But for the extra 10 calories per serving I think it’s an okay trade off since I have an insatiable sweet tooth. I quartered the recipe since it’s just for me but I’ll have to make more next time. Thanks so much for sharing =)
I’m so glad you enjoyed this crumble, Shawna! That’s the best kind of compliment if you already think that you’ll bake it again. Thank you so much for taking the time to let me know – hearing that made my day! 🙂
just made these and took them out of the oven to chill & it smells amazing!! I was just wondering if i could leave them in the fridge overnight as it is pretty late right now. thank you for the recepie tho, cant wait to try it!
I made this for the first time over the weekend to share with my parents and half joked that since it was “healthy” we might have to add ice cream…was I wrong! This crumble is delicious and definitely can stand on its own! I used a combination of Cosmic Crisp, Fuji and Granny Smith apples with Penzeys apple pie spice. A new favorite…so glad I stumbled upon it!! Thanks!
Oh my goodness — that’s the BEST kind of compliment, Jeanne! I’m so glad you enjoyed this crumble and thought it could stand on its own. (Although I’ll rarely turn down a scoop of ice cream on top! 😉 ) Thank you for taking the time to let me know too. That really means a lot! 🙂
Yes, this was a perfect sweet fix! Not too sweet & excellent crumble ratio. Looking forward to making it again – thank you!
That’s the best kind of compliment, if you’re already considering making this apple crumble again! Thank you for taking the time to let me know — it really means a lot, Marisa! 🙂
My crumble came out very flavorful – I love the mix of spices with the apples. It tastes just like a pie filling. But it seemed to shrink down quite a bit in the dish after baking. Is it normal to have some shrinkage?
I made it with margarine instead of butter and I used honey in place of maple syrup. I was thinking about trying canola oil next time to save on the sodium and saturated fat. What else do you think would work in place of butter? I don’t want to use coconut oil because that’s also high in saturated fat.
I’m looking forward to making the peach and blueberry crumbles this summer.
Thanks!
I’m so glad you loved this crumble, Esther! That’s the best kind of compliment there is, if you’re already thinking of making it again and you’re considering trying my peach and blueberry recipes too. Thank you for taking the time to let me know — you just made my day! 🙂
Yes, it’s normal for the apple part to shrink! However, if you (a) dice the apples so they’re the same size as blueberries {see the Notes section!} and (b) thoroughly press down on the apples once they’re in the pan and before sprinkling the streusel on top, those two things will help minimize some of the shrinkage. I haven’t tried using canola oil (or any other oil!) in place of the butter, so I’m not personally sure how that will turn out. I’ve only used stick-style vegan butter. If you do end up using canola oil, I’d love to hear how it goes!
Thank you so much for this delicious recipe. I’ve been hunting for a near sugarless recipe that lets the flavours of the apples shine through and this was perfect. I used honey crisp apples. Delicious!
I’m so glad you loved this apple crumble, Jo! Thank you for taking the time to let me know — it means a lot! 🙂
Hello Amy,
Had to take à minute to let you know how I enjoy baking your desserts. Have done quite a few of yours and I never fail them. Being on WW, it’s just more simpler for me. Thank you for your generous imagination.
Namaste
You’re so kind, Elisabeth!! Thank you for your sweet comment. I’m honored that you’ve tried many of my recipes (and enjoyed them too!), and it means so much that you’d take the time to let me know. You just put the biggest smile on my face! ♡
You deserve it 😄
Thank you so much for this amazing recipe!! I have been looking for one that is delicious and healthy for so long!! I made this with honey crisp apples and it turned out great. Tonight I made it with nectarines instead of apples and it was to die for!!!!
I’m so glad you enjoyed this crumble, Jo! I really appreciate you taking the time to let me know. It means a lot! 🙂 Thank you for sharing about the honeycrisp apples and nectarines too. I always love hearing what recipe tweaks work! I’ve added the nectarine version to the top of my list. That sounds fantastic!!
Hello thank you for this delicious recipe. I plan to make it this weekend 🙂
Can I freeze portions?
Thank you x
It means a lot that you’d like to try my recipe, Rebecca! I haven’t tried freezing it, so I’m not sure and don’t want to lead you astray. I’d love to hear what you think of this crumble once you get a chance to make it! 🙂