The Ultimate Healthy Apple Crumble
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 four days (if not a week!) if stored covered with foil or in an airtight container in the refrigerator.
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
IMPORTANT MEASURING NOTES – READ BEFORE BEGINNING: It’s extremely important to measure the flour and oats correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much of either will dry out the streusel – especially the oats! They act like little sponges and soak up lots of moisture from the mixture.
IMPORTANT STREUSEL NOTES – READ BEFORE BEGINNING: The streusel generally clumps a lot after mixing it together, but if you break it into small bits (aim for the size of miniature chocolate chips — and no larger than the size of peas), I promise there's enough to cover the apples in a thin and even layer!
I completely understand that not everyone has the time (or patience!) to break up the streusel in that small of pieces. I also understand that some people prefer a thicker layer of streusel. If you fall into either camp, you can easily double the amount of streusel! Doing so won't affect the baking time, temperature, or anything else.
IMPORTANT APPLE NOTES – READ BEFORE BEGINNING: 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.
IMPORTANT SERVING NOTES – READ BEFORE BEGINNING: If you prefer to enjoy your crumble warm, then reheat individual portions once it has chilled in the refrigerator. You must let the crumble cool completely to room temperature and chill for 3+ hours before serving in order to let the moisture released by the apples while baking to fully set.
OATS ALTERNATIVES: Instant oats (also called "quick-cooking" or "one-minute oats" — and gluten free if necessary!) may be substituted for the old-fashioned rolled oats. Do not substitute steel cut oats; they don't soften properly.
FLOUR ALTERNATIVES: 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!)
SWEETENER ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.
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. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will also work, if measured like this.
DAIRY-FREE + VEGAN OPTION: Substitute stick-style vegan butter (I like this one and this one) for the best results. Coconut oil will also work, but the flavor and texture of the topping will be slightly different.
HOW TO STORE: Store this apple crumble in the refrigerator, either fully covered with foil or in an airtight container. Leftovers should keep for at least four days, if not closer to a week or more!
{gluten-free, egg-free, vegan option, dairy-free option, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.