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
What if happen if someone used coconut
flour? Asking for a friend..lol
The topping turns out incredibly dry and with a weird texture! 😉 I’d love to hear what you think if you try this crumble, Piper!
Absolutely wonderful! 5 star rating!!
I’m so glad you loved it Hilda!! Thank you!! 🙂
Hi there! I only happen to have almond flour at home. Do you think this recipe can work with almond flour instead of wholewheat flour?
I really appreciate your interest in my recipe, Aneesa! I’ve actually covered this already in the Notes section of the recipe, directly underneath the Instructions. It can be easy to miss! 😉 I can’t wait to hear what you think of this apple crumble!
Didn’t go down well with the family – they won’t eat it. First there was nothing like enough topping to cover the apples – 6 cups of apples to one of oatmeal/flour. So I made another quantity of topping, doubling it. Then it came out really hard. I need to look elsewhere.
I really appreciate your interest in my recipe Stewart! That sounds frustrating, and I’d love to work with you to solve that hard texture issue. 🙂 Was it the topping or the filling that turned out hard?
Thanks for your help Amy with figuring out the dryness issue, i am obviously not a baker! I used Gala apples and cut them as you said into small chunks. I also doubled the recipe so i’m thinking there was too much cornstarch. I’ll try it again without doubling and measure everything more closely. Thanks again!
It’s my pleasure, Laura! I’m always happy to help! 🙂 I’m excited to hear how your next crumble turns out!
I followed this recipe and it came out dry and a bit tasteless – will not make again
I feel the same way.
I really appreciate your interest in my recipe Laurie! I’d love to work with you to sort out that dryness issue. Was it the filling or topping that was dry? What type of apples did you use? ?
I really appreciate your interest in my recipe! I’d love to work with you to sort out that dryness issue. Was it the filling or topping that was dry? What type of apples did you use? 🙂
Hey I made this crumble for my family today, and it went down a treat!
I had to replace the maple syrup with molasses, but it turned out with a really lovely rich flavour! delicious with ice cream 🙂
I’m so glad you and your family enjoyed this crumble Lori! Thanks so much for including your modifications — I always love hearing what tweaks work! 🙂
Hi! Would I be able to use stevia instead of maple syrup? Thanks!
I really appreciate your interest in my recipe Yumi! What’s the exact stevia brand and product that you’d like to substitute? (The amount and any recipe modifications vary with each brand and product!) 🙂
From the picture, it looks like the apples were not peeled. Is that correct?
Amber
That’s correct! You’re welcome to peel them if you prefer, but I like the texture (and usually feel lazy! 😉 ). I can’t wait to hear what you think of this crumble if you try it Amber!
I was excited to try your recipe as I am always looking for healthy options. Not sure what went wrong but mine was totally dry. We couldn’t eat it without adding a lot of ice cream.
I really appreciate your interest in my recipe Peggy! That sounds really disappointing. I’m happy to help sort out that issue! Did you make any modifications to the recipe, including those listed in the Notes section underneath the Instructions? What type of apples did you use? How small did you cut the pieces? And lastly, how did you measure the flour and oats, with measuring cups or a kitchen scale? Your answers will really help us solve the problem so your apple crumble turns out much better, if you decide to try it again! 🙂
I measured everything, made no modifications, and cut the apples in VERY small squares. I’m wondering if the moisture depends on the type of apple? I got mine from a friend’s tree so don’t know what kind they actually were. They were quite firm and fairly sweet but weren’t juicy as I cut into them, so maybe that is the issue.
Thanks for the information Peggy! Yes, the type of apple really, truly matters. I use Fuji apples because they’re naturally sweet and really juicy. If you’d like to use the apples from your friend’s tree again, then try adding 3-4 tablespoons of water to the filling! That’ll help the apples cook and make it so the filling isn’t dry. 🙂
Can arrowroot be used instead of cornstarch?
I really appreciate your interest in my recipe Shivali! I don’t have any experience with arrowroot starch in crumble recipes, so I’m not personally sure and don’t want to lead you astray. I’d love to hear what you think if you decide to try this apple crumble! 🙂
Just wanted to share that I made this today and it was delicious! After reading the comments about dryness, I did make a couple of modifications. One was that when I had just shy of 6 cups of apples, I cut up and included one ripe Bartlett pear. It added some extra juice but didn’t noticeably change the flavor. I also added a tablespoon of water to the filling mix. Thanks so much for this wonderful recipe; it’s one that I’ll return to (especially now that my kids have given it the seal of approval)!
I’m so glad you and your kids enjoyed this crumble Rachel! Thanks so much for including your recipe modifications — I always love hearing what tweaks work! 🙂