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 Crumble 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!
APPLE CRISP OR APPLE CRUMBLE?
Because people often 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.
HOW TO MAKE THE BEST HEALTHY APPLE CRISP
So now with that out of the way… What exactly makes this healthy apple crumble 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 apples are my absolute favorite. Gala and Braeburn apples would work as well. If you prefer a tarter flavor, then you can 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.
Tip: I highly recommend Saigon cinnamon! It tastes a bit stronger, sweeter, and richer compared to regular cinnamon. It’s basically the only kind I now use in my baking, and I usually buy it online here!
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 rolled oats, whole wheat flour, and cinnamon in a small bowl. Then it’s time for my secret trick! Instead of traditional recipe instructions that often 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 use the real kind! Skip the pancake syrups and sugar-free syrups; those generally behave differently in baking recipes. The only ingredient on the label should be “maple syrup,” and it often comes in thin glass bottles or squat plastic jugs (like this!).
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
Ingredients
FOR THE STREUSEL
- ¾ cup (75g) old-fashioned rolled 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
Instructions
- 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.
Notes
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ The Ultimate Healthy Apple Pie
♡ The Ultimate Healthy Blueberry Crumble
♡ Healthy Blueberry Apple Crumble
♡ Healthy Cranberry Apple Crumble
♡ Healthy Slow Cooker Gingerbread 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
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! 🙂
Hi, Amy! Do I need to make any modifications if I use Macintosh apples? More spices? A thickener? Let me know! Thank you!
I really appreciate your interest in my recipe Sophie! McIntosh apples are slightly tarter than Fuji apples, so I’d recommend adding a tablespoon or two of maple syrup or coconut sugar to the filling. Otherwise, everything should remain the same! 🙂 I can’t wait to hear what you think of this crumble!
This is hella good, and you are truly very sweet in your story and responses to the community here!
This is the second thing i’ve baked in my life, and I didn’t mess it up! Thanks for sharing,
I’m so glad you enjoyed this crumble Kay! Thank you for your kind words about my story and blog — that means a lot to me! 🙂 I’d love to hear what you think if you try any of my other recipes!
Hi! Do you think it would work if I replaced the butter with olive oil?
I really appreciate your interest in my recipe Mimi! It’ll work, but the texture will be a little different. 🙂 I’d love to hear what you think if you try this crumble!
Enjoyed making and eating this apple crisp. I used Honey Crisp apples washed with the peels on. Very tasty. I will make this recipe again for my family.
I’m so glad you enjoyed this apple crisp Richard! That means a lot to me that you plan on making it again — thank you for sharing that with me! 🙂
Amy, In your recipe The Ultimate Healthy Apple Crumble, may I substitute instant oats for the old fashioned oats? Love your recipes, thank you. 🙂
Yes, that’s fine! 🙂 I can’t wait to hear what you think of this crumble Sheila!