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Healthy Apple Crisp

A bowl of baked apple crisp made from wholesome ingredients topped with cinnamon ice cream.
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4.8 from 5 reviews

There is a time and place for decadent desserts, but sometimes you just want something that's on the lighter side while still feeling indulgent. Enter this Healthier Apple Crisp, made using whole grains, maple syrup, and pecans.

Ingredients

For Apple Filling

  • 1 tablespoon unsalted butter, softened
  • 6 medium (about 2-½ to 3  lbs) Granny Smith and Gala apples
  • 2 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

For Crumb Topping: 

  • 1 cup (130 grams) whole wheat flour or spelt flour
  • 6 tablespoons (85 grams) unsalted butter, chilled and cut into ½” pieces
  • ½ teaspoon (2 grams) coarse kosher salt (see note)
  • ½ cup (40 grams) old fashioned oats
  • ½ cup (60 grams) pecans, finely chopped 
  • ⅓ cup (110 grams) pure maple syrup

Instructions

  1. For the apple filling: Preheat oven to 350ºF and place a rack in the middle part of the oven. Spread the softened butter in an 8-inch square or similar 2.5 quart baking dish. Place on a rimmed baking sheet.
  2. Prepare the apples by peeling and slicing into about 1/4-inch-thick half moons, or as desired (see notes).
  3. In a large bowl, mix together the apples, cornstarch, and cinnamon. Then stir in the maple syrup, lemon juice, and vanilla extract. Transfer to the prepared baking dish, pushing the apples down to leave as little space between them as possible.
  4. For the crumb topping: In a medium bowl, toss together the flour, butter, and salt. Cut or rub the butter into the flour with your fingers or a pastry blender.
  5. Add in the oats and nuts and stir together. Fold in the maple syrup.
  6. Evenly sprinkle the crumb topping onto the apple mixture.
  7. Bake for 50-55 minutes, or until the apples can easily be pierced with a fork and the mixture is bubbling.
  8. Remove the crisp from the oven and place it on a rack to cool. Serve warm with a big scoop of vanilla ice cream and enjoy!

Notes

This recipe was tested using Diamond Crystal coarse kosher salt. If you use  Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.

How to cut the apples is totally up to you. The apples can be peeled or unpeeled. They can be diced, sliced, or cut into wedges. The only absolute is that the apple must be cored, and the seeds removed. Beyond that, it's up to your personal preference. 

Apple crisp is best eaten on the day it is made. If there are leftovers, you can keep them covered at room temperature for up to 2 days. Reheat it in the oven at 350ºF, if desired.

 

Find it online: https://everydaypie.com/healthy-apple-crisp/