Using only maple syrup as the sweetener, this Healthy Apple Crisp recipe features perfectly cooked apples underneath a maple pecan oat crisp. Serve it topped with a scoop of vanilla ice cream for the perfect fall dessert.
- 1 tablespoon unsalted butter, softened
- 3 medium granny smith apples, peeled, cored and sliced into ¼” slices
- 3 medium gala apples apples, peeled, cored and sliced into ¼” slices (total 2-½–3 lbs)
- 2 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- ¼ cup pure maple syrup
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
For Crumb Topping:
- 1 cup (120 grams) all-purpose flour
- 6 tablespoons (85 grams) unsalted butter, chilled and cut into ½” pieces
- 1/2 cup (60 grams) rolled oats
- 1/2 cup (60 grams) pecan, finely chopped
- ⅓ cup pure maple syrup
- Preheat oven to 350ºF and spread softened butter in an 8×8 baking dish. Place on a rimmed baking sheet.
- Mix together apples, cornstarch and cinnamon in a large bowl. Then stir in maple syrup, lemon juice and vanilla extract. Place inside of the prepared baking dish, pushing the apples down to leave as little space between them as possible.
- Make the crumb topping: Cut or rub in the butter into the flour with your fingers or a pastry blender. Add in the oats and nuts and stir together. Fold in the maple syrup.
- Evenly sprinkle the crumb topping on the apple mixture.
- Bake on the middle rack for 50-55 minutes, or until the apples can easily be pierced with a fork and the mixture is bubbling.
- Serve warm with a big scoop of vanilla ice cream, and enjoy!
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.
Keywords: Healthy Apple Crisp