This apple crisp has all of the same great flavors and textures of the traditional version but with more fiber and a little less sugar. It’s still a treat, but has a few surprise ingredients to keep it on the more wholesome side!
Once September hits, I immediately get the itch to make an apple 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 healthyish apple crisp has all of the same great flavors and textures of a more traditional recipe but in a smaller batch with less sugar and some added fiber.
Tips for Success
Here are a few changes I made to the more traditional recipes I’ve tried:
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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.
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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.
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Add “boosters” like nuts, cinnamon & flax. These ingredients add nutrition, texture, and an interesting flavor contrast.
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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.
3 More Healthyish Sweets
Healthyish Apple Crisp
This apple crisp has all of the same great flavors and textures of the traditional version but is lower in sugar and has a bit more fiber.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Sweets
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Apple Layer:
- 5 large honeycrisp apples, peeled and sliced (cores removed)
- 1/2 lemon, juiced
- 2 tablespoons brown sugar
- 1 tablespoon corn starch
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
Oat Topping:
- 1 cup old-fashioned rolled oats
- 1/4 cup ground flax
- 1/4 cup white whole wheat flour
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 4 tablespoons unsalted butter, cubed
Instructions
- Preheat oven to 350° F. Grease a square baking dish with butter.
- To a large bowl, add ingredients for the apples and toss until completely coated. Transfer to the greased baking dish.
- In a medium bowl, mix together the ingredients for the oat topping. It’s easiest to use your hands for this step to really work the butter into the dry ingredients.
- Spread the crumble mixture evenly over the top of the apples. Bake for 45 minutes or until bubbly and browned on the top. Let rest for 10 minutes before serving.
Notes
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- FAQ: Do you need to refrigerate apple crisp? I choose to store this in the refrigerator and warm it up just before serving. You can likely get away with storing at room temperature for a day or so, similar to fruit pies.
- Keep this vegan by subbing coconut oil for the butter
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Fat: 11 grams
- Carbohydrates: 41 grams
- Fiber: 7 grams
- Protein: 4 grams
This recipe was originally posted in October 2018 and updated in September 2024.
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Janet says
Leanne thx for great recipes can you include CPF and calories
Leanne Ray says
Hi Janet! Thank you so much for reading and for leaving a comment. I hope to include this information in the future because I know many readers find it to be valuable.