A cozy, warm apple crisp made with naturally sweetened apples and a crunchy almond-coconut topping. It’s gluten-free, dairy-free, and made without butter, making it a wholesome dessert that still feels classic and comforting.
Why You’ll Love This Recipe
It’s naturally sweetened with maple syrup instead of refined sugar.
The topping turns golden and crisp without butter or wheat flour.
It’s gluten-free and dairy-free, but still tastes rich and cozy.
Great for feeding a crowd and easy to scale up for gatherings.
Perfect for using up a big batch of fall apples.
It tastes amazing on its own, and it’s also delicious with a scoop of ice cream or a spoonful of yogurt.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Apple filling
5 large apples, peeled and sliced (about 2 pounds / 900 g)
1 tablespoon lemon juice
3 tablespoons maple syrup
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Crisp topping
1/2 cup chopped almonds
1 cup blanched almond flour (or use rolled oats for a more oatmeal-style topping)
1/2 cup unsweetened shredded coconut
1/4 cup coconut sugar
1/2 cup coconut oil, melted
Directions
Prep the oven and pan. Preheat the oven to 350°F (180°C). Grease a 9 x 9-inch baking dish.
Mix the filling. In a large bowl, combine the sliced apples, lemon juice, maple syrup, cornstarch, cinnamon, and nutmeg. Toss until the apples are evenly coated and the cornstarch disappears into the mixture.
Make the topping. In a separate bowl, stir together the chopped almonds, almond flour, shredded coconut, coconut sugar, and melted coconut oil. Mix until it looks like a sandy, crumbly mixture that clumps when pressed.
First bake. Spread the apple filling evenly in the prepared baking dish. Bake for 20 minutes, until the apples begin to soften and release some juices.
Add the topping. Remove the dish from the oven and sprinkle the topping evenly over the apples.
Second bake. Bake for another 10 minutes, or until the topping is golden and crisp.
Serve. Let it sit for 5 minutes to settle, then scoop and serve warm.
Add berries: Stir 1/2 cup fresh blueberries or chopped strawberries into the apples for a fruity twist.
Add dried fruit: Mix in 1/3 cup dried cranberries or chopped dates for extra chew and sweetness.
Swap the nuts: Use chopped walnuts or pecans instead of almonds.
Make it nut-free: Replace almond flour with 1 cup rolled oats or oat flour, and replace chopped almonds with extra oats.
Extra spice: Add 1/4 teaspoon ground ginger or a pinch of cloves for deeper warmth.
More “caramel” flavor: Use dark maple syrup and add a tiny pinch of salt to make the sweetness taste bolder.
Storage/Reheating
To store: Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 1 week.
To freeze: Freeze the baked and cooled crisp in a freezer-safe container for up to 6 months.
To reheat (best texture): Warm in the oven at 350°F (180°C) for 10–15 minutes, until heated through and the topping is crisp again.
To reheat (quick option): Microwave individual portions for 30–60 seconds, then if you want the topping crisp, pop it in a toaster oven or under a broiler briefly.
Make-ahead tip: Assemble the apple filling in the baking dish and keep it covered in the fridge up to 2 days. Keep the topping separate at room temperature. When ready, bake the apples first, then add topping and finish baking.
FAQs
What are the best apples to use for apple crisp?
A mix of tart and sweet apples works best. Tart apples hold their shape and balance sweetness, while sweeter apples add flavor. Granny Smith paired with Honeycrisp or Gala is a great combo.
Do I have to peel the apples?
Peeling gives the smoothest texture and avoids any bitterness from skins. If you prefer a more rustic crisp, you can leave skins on, but the filling may be slightly chewier.
Why add lemon juice?
Lemon juice brightens the flavor and keeps the filling from tasting flat. It also balances the sweetness and helps the apples taste fresher.
What does cornstarch do in the filling?
Cornstarch thickens the apple juices as they bake so the filling becomes glossy and spoonable instead of watery.
Can I use honey or agave instead of maple syrup?
Yes. Honey or agave can replace maple syrup in the same amount, though honey will add a more distinct flavor.
Can I replace almond flour with oats?
Yes. Rolled oats make the topping more hearty and chewy-crisp. Oat flour also works for a finer crumble texture.
Will the coconut taste strong?
With unsweetened shredded coconut and refined coconut oil, the coconut flavor is mild. If you’re sensitive to it, reduce the shredded coconut and replace it with extra chopped nuts or oats.
Why bake the apples first before adding the topping?
Pre-baking softens the apples and starts the juices thickening. Then the topping bakes just long enough to turn golden without overcooking the fruit.
How do I keep the topping crunchy?
Reheat in the oven instead of the microwave. Also, avoid covering it tightly while it’s still warm, because trapped steam softens the crumble.
Can I double this recipe for a bigger dish?
Yes. Double everything and bake in a 9 x 13-inch dish. The bake time may increase slightly; keep an eye on the topping and make sure the apples are bubbling at the edges.
Conclusion
This healthy apple crisp is proof that a lighter dessert can still feel warm, indulgent, and satisfying. With tender spiced apples and a crisp almond-coconut topping, it’s an easy go-to for fall gatherings, weeknight treats, or anytime you want something cozy coming out of the oven.
Healthy Apple Crisp is a cozy, warm baked dessert with tender cinnamon-nutmeg apples sweetened with maple syrup and topped with a crunchy almond-coconut crumble that’s naturally gluten-free and dairy-free.
Ingredients
Apple filling: 5 large apples, peeled and sliced (about 2 lb / 900 g)
Apple filling: 1 tablespoon lemon juice
Apple filling: 3 tablespoons maple syrup
Apple filling: 1 tablespoon cornstarch
Apple filling: 1 teaspoon ground cinnamon
Apple filling: 1/2 teaspoon ground nutmeg
Crisp topping: 1/2 cup chopped almonds
Crisp topping: 1 cup blanched almond flour (or 1 cup rolled oats for an oatmeal-style topping)
Crisp topping: 1/2 cup unsweetened shredded coconut
Crisp topping: 1/4 cup coconut sugar
Crisp topping: 1/2 cup coconut oil, melted
Instructions
Preheat oven to 350°F (180°C). Grease a 9×9-inch baking dish.
Make the filling: In a large bowl, toss apples with lemon juice, maple syrup, cornstarch, cinnamon, and nutmeg until evenly coated and the cornstarch is fully blended in.
Make the topping: In a separate bowl, mix chopped almonds, almond flour (or oats), shredded coconut, coconut sugar, and melted coconut oil until sandy and crumbly, and it clumps when pressed.
First bake: Spread apple mixture evenly in the baking dish. Bake 20 minutes, until apples start to soften and release juices.
Add topping: Remove from oven and sprinkle topping evenly over the apples.
Second bake: Bake 10 minutes more, or until topping is golden and crisp.
Rest and serve: Let sit 5 minutes to settle, then scoop and serve warm.
Notes
Best apples: use a mix of tart and sweet (e.g., Granny Smith + Honeycrisp or Gala) for great texture and balanced flavor.
Peeling gives the smoothest filling, but you can leave skins on for a more rustic texture.
Cornstarch thickens the juices so the filling turns glossy instead of watery.
Pre-baking the apples helps them soften and starts thickening the juices so the topping can brown without overcooking the fruit.
Nut-free option: replace almond flour with 1 cup rolled oats or oat flour, and swap chopped almonds for extra oats.
Storage: refrigerate airtight up to 1 week; freeze baked and cooled crisp up to 6 months.
Reheat for best crunch: oven at 350°F (180°C) for 10–15 minutes. Microwave is quicker (30–60 seconds) but softens the topping.
Make-ahead: prep apple filling in the dish and refrigerate up to 2 days; keep topping separate, then bake apples first and add topping to finish.
