The Ultimate Healthy Apple Crumble
Yields: 1 crumble, 9 servings
This is the best apple crisp I’ve ever had! It’s cozy, comforting, and perfectly spiced. Besides, with a full serving of fruit, it’s practically healthy enough for breakfast! Leftovers will keep for at least a week if stored covered with foil or in an airtight container in the refrigerator.
  1. Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray.
  2. 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.
  3. To prepare the filling, toss the apples with the cornstarch, cinnamon, and nutmeg in a large bowl until completely coated.
  4. 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: Instant oats (also called quick-cooking or one-minute oats — and gluten-free if necessary!) may be substituted for the old-fashioned oats. Do not substitute steel cut oats; they don't soften properly.

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}
Recipe by Amy's Healthy Baking at