This breakfast apple crisp has all of the same great flavors and textures of the traditional version but with more fiber and less sweetness. It’s wholesome enough to enjoy for breakfast, but special enough to serve as a dessert!
I’m just going to go ahead and say it. I’m one of those weird people that doesn’t really care about dessert. It’s not that I don’t like it, more that I could take or leave it. Apple crisp is one seasonal treat that I really do enjoy and one of the few “desserts” that I actually make at home. I put that in quotes because while apple crisp is traditionally served as dessert, it’s simple to make a healthyish version with wholesome ingredients.
Once apples are in peak season every fall, I always get the itch to make a crisp. It’s the best on a Sunday night after a cozy dinner. Even better, I love eating it for breakfast with a side of eggs for quite possibly the most satisfying meal of all time.
This has all of the same great flavors and textures of a traditional apple crisp but I took the sweetness down a notch to make it more nutritious and less indulgent. It’s mostly apples so it would make a great topping for oatmeal! It’s also vegan for my plant-based friends out there.
How to Make Healthier Apple Crisp
Here are a few changes I made to the more traditional recipes I’ve tried:
Use whole wheat pastry flour instead of white flour in the topping. There are certain recipes when whole wheat just doesn’t work, but this is not one of those. Whole wheat pastry flour is just as light, but with a nutty flavor and more fiber.
Cut back on sugar and use a sweeter apple. When you use a sweeter apple like honeycrisp, you can decrease the added sugar without negatively impacting the taste.
Add “boosters” like nuts, cinnamon & flax. These ingredients add nutrition, texture, and an interesting flavor contrast.
- Top with vanilla yogurt (I love this one from siggi’s) instead of ice cream. You’ll still get something cold and creamy to contrast the warm apples and crispy topping but with some added protein. I told you it was breakfast-worthy!
You might also like:
- Tahini Cardamom Peach Crisp
- Zucchini Banana Bread Baked Oatmeal
- Vegan Oatmeal Cookies with Vanilla & Dates
Breakfast-Worthy Apple Crisp
This apple crisp has all of the same great flavors and textures of the traditional version but with more fiber and less sugar which is why I deem it “breakfast-worthy”.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Sweets
- Method: Oven
- Cuisine: American
- Diet: Vegan
- 5 honeycrisp apples, peeled and sliced (cores removed)
- 1/4 cup brown sugar (divided)
- 1/4 cup coconut oil (divided)
- 3/4 cup old-fashioned rolled oats
- 3 tablespoon ground flax
- 3 tablespoon whole wheat flour
- 3/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- Preheat oven to 350° F.
- Toss apples with 2 tablespoons each brown sugar and coconut oil. Add them to a greased cast iron skillet.
- In a medium bowl, mix the oats, flax, flour, cinnamon and salt. Then add the remaining brown sugar and coconut oil and mix until well-combined (it’s easiest to use your hands for this step). You want a crumbly but moist mixture.
- Spread the crumble mixture evenly over the top of the apples. Cover with foil and bake for 45 minutes or until bubbly and browned on the top. Let rest for 10 minutes before serving.
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- Feel free to use any apple you prefer or have on hand. I like the sweetness of honeycrisp!
- You can use butter instead of coconut oil if you prefer.
- Serving Size: 1/6 of the crisp
- Calories: 252
- Fat: 11 grams
- Carbohydrates: 37 grams
- Fiber: 6 grams
- Protein: 3 grams
Keywords: fall recipes, oats, healthy baking
Want More Plant-Forward Recipes?
Join my VIP list and I'll send you five reader favorites! Healthy, flavor-packed recipes. What's not to love about that?