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
Can you use all-purpose flour instead? Thanks!
Yes, all-purpose flour is fine to substitute! I can’t wait to hear what you think of this crumble Patricia! 🙂
That topping was absolutely yummy – thanks for sharing.
I’m so glad you enjoyed it Kimberley! Thank you for taking the time to let me know! 🙂
Hi,
I made this twice. First time the nutmeg was a bit too strong for our house’s taste, so I ended up having most of it by myself.
Second time I cut the nutmeg to just a sprinkle and added all spice instead. I used one super ripe pear and about 4 dates. It came out just on everyone’s taste. Plus my 2 y old enjoyed helping to make it. We also call it Gruffalo crumble. It is one of my top recipes and the streusel is just marvellous.
Thank you
I’m so glad everyone enjoyed this crumble Nicoleta! Your recipe modifications sound so fun and delicious too. Thanks for taking the time to share and let me know — that means a lot! 🙂
How come I can’t use coconut flour?
Actually the flour I want to use is called Bob’s Paleo Baking flour, which is a combination of almond flour, arrowroot starch, organic coconut flour, and tapioca flour
I’m honored that you’d like to try my recipe Angeline! Pure coconut flour doesn’t work because it behaves very differently than any other flour. It’s about 3 times as absorbent, so it completely dries out the oat streusel topping! If Bob’s Red Mill Paleo Baking Flour is the only flour you currently have (I know it’s really hard to find flour at any grocery store right now!), then I’d recommend starting with 2 tablespoons. If the topping still seems wet compared to the texture of mine in the video directly above the recipe, then keep adding a more a little at a time until your topping reaches the same texture and consistency. Does that make sense? 🙂 I’d love to hear what you think of this apple crumble if you try making it!
Hey I have just made this and cant wait to try it! I was just wondering, when I reheat it will it go soggy? What is the best way to reheat it to avoid it going soggy?
I’m so honored that you made this recipe, Rania! I typically reheat mine in the microwave because it’s quick and easy, and I haven’t had it turn soggy upon reheating. However, if you’re really concerned, then you can try reheating it in the oven instead! 🙂 I’m really excited to hear what you think of this apple crumble once you taste it!
So delicious and healthy, my wife and I really enjoyed it. Super healthy and delish
I’m really glad you and your wife liked this apple crumble, Ash! Thank you for taking the time to let me know — that really means a lot! 🙂
Made this tonight for partner. He trying to cut out any added sugar. This has maple in it but wasn’t too much which is great as it give it a little sweetness even though it’s basically sugar. Lol.
I did a quick version and cooked the apples on the stove with a little water and than put it in the apples in a pan and put in the oven with the crumble on top. Turned out perfect
I’m so glad you and your partner enjoyed this crumble, Mon! Thanks so much for taking the time to let me know — that truly means a lot to me! 🙂
Hi,
Thank you for the recipe and all your tips. I made this today with Fuji apples, my favourite. I added a bit of lime juice to add a bit more tang. I cheated and cooked the apples on the stove first because I was afraid the filling to be too soft. Didn’t want to risk it. The taste was perfect, although the topping could be crispier. Maybe because I ate it warm. Maybe it will crisp up in the fridge?
Nawee
I’m so glad you enjoyed this apple crumble, Nawee! Thanks for taking the time to let me know! 🙂 When baked exactly according to the Instructions, the crumble topping should be really crisp and firm! I couldn’t tell from your description how you prepared the topping. Did you cook the apples on the stove, add the topping, and then bake it at 350°F for 50-60 minutes? Or did you do something else? I just want to make sure I give you the best advice possible about how to make the topping crispier!
Ah, I reduced the baking time because I pre-cooked free apples. Maybe that’s why. I will try again and let you know.
Yes, that would definitely affect the texture! The filling isn’t completely soggy and falling apart, if that’s what you’re worried about. If you use Fuji apples (they’re my favorite and the ones I always use to make this crumble too!), they’ll still be completely intact, just really soft and fork-tender, not mealy or disintegrating at all! Does that make sense? 🙂
Does this freeze well? I was hoping to make this ahead of time and freeze it, then reheat it a few days later?
Thank you!
I’m honored that you’d like to try this recipe, Kirstie! I haven’t tried freezing it, so I’m not sure. However, if you only want to make it a few days in advance, then you actually don’t need to freeze it! This recipe keeps for at least a week if stored covered in foil or sealed inside of an airtight container in the refrigerator. (That information is included directly underneath the recipe title in the recipe box — I know it can be easy to miss!) 😉 I’d love to hear what you think of this apple crumble if you try making it!