This is the best healthy apple crisp — simple, quick, and made from real-food ingredients. It’s naturally gluten-free and dairy-free friendly. Warm, tender apples spiced with cinnamon and nutmeg, topped with a crisp oat mixture — ready for the oven in 20 minutes.
⭐⭐⭐⭐⭐
“So yummy! Made this last weekend and we’ll for sure be making it again this year. Thanks for the great recipe.” ~Angie
About This Healthy Apple Crisp
- Real, unrefined ingredients. Whole-grain oats, coconut sugar, oat flour and simple pantry spices make a dessert you can feel good about.
- Gluten-free and dairy-free friendly. The recipe is written to be both gluten and dairy free, with easy swaps available if you don’t need those restrictions.
- Cozy fall flavors. Warm cinnamon, nutmeg and soft baked apples deliver classic comfort-dessert taste.
- Quick and easy. About 20 minutes to assemble, then the oven finishes the work.
Autumn is apple season, but this crisp is welcome any time of year. Baked apples with a buttery oat topping make for an effortless dessert that’s perfect for gatherings, weeknight treats, or holiday tables.
Ingredient Notes and Substitutions
- Apples – Use a mix of tart and sweet apples for balance. Granny Smith with Honeycrisp (or Fuji, Pink Lady) works well.
- Coconut oil – Keeps the topping dairy free. Substitute cold butter if you prefer.
- Oats – Rolled (old-fashioned) oats give the best texture. Use certified gluten-free oats if needed to avoid cross-contamination.
- Oat flour – You can buy oat flour or grind rolled oats to make your own. Use certified gluten-free oat flour if necessary. If not gluten-free, swap with all-purpose or white whole wheat flour.
- Arrowroot starch – Tapioca or cornstarch can be used as alternatives.
- Walnuts – Pecans are a tasty swap. Omit nuts for a nut-free version.
A full ingredient list appears in the recipe card below. These notes help with ingredient choices and substitutions.
💚Clean food tip: Apples often appear on the EWG “Dirty Dozen,” so you may prefer organic apples. If avoiding agricultural residues is important, choose organic oats and oat flour as well.
Step-by-Step Directions
Step 1: Peel and slice the apples into even pieces (about ¼”–⅓” thick). To prevent browning, place slices in lightly salted water while you finish.
Step 2: In a large bowl, toss the apples with arrowroot (or starch), coconut sugar, cinnamon, nutmeg and vanilla until evenly coated. Transfer to a 12″ oven-safe skillet or a large baking dish.
Step 3: In a medium bowl, combine rolled oats, oat flour, coconut sugar, cinnamon, chopped walnuts and salt. Add cold coconut oil in small pieces.
Step 4: Use a pastry cutter, fork, or your hands to cut the cold oil into the dry ingredients until the mixture is coarse and crumbly with small clumps of fat remaining.
Step 5: Sprinkle the oat topping evenly over the apples and gently press to even it out.
Step 6: Bake at 350°F for 45–60 minutes, until the edges are bubbling and the topping is golden brown. Let cool slightly before serving.
Expert Tips
- Slice apples evenly so they cook at the same rate — around ¼”–⅓” thick works well.
- Keep sliced apples in salted water to prevent browning while you prepare the rest of the recipe. Drain before mixing.
- Chill the oil — measure and refrigerate the coconut oil for at least 30 minutes so the topping bakes crisp and crumbly.
- Use rolled oats (not quick-cooking) for a crunchy topping.
- Serve warm with vanilla ice cream or coconut whipped cream for a dairy-free option.
FAQs
Peeling is optional. Many prefer peeled apples in desserts for texture, but leaving the skin on keeps extra nutrients and is perfectly fine if you don’t mind the texture.
Firm, crisp varieties are best. A mix of tart and sweet — for example, Granny Smith with Honeycrisp, Fuji, Pink Lady or Golden Delicious — gives the best flavor balance.
Yes. Store the apple filling and topping separately in the refrigerator for up to 24 hours, then assemble and bake when ready.
Storing and Reheating
Storing: Refrigerate leftovers in an airtight container for up to 5 days.
Reheating: Warm individual portions in the microwave or reheat the whole dish in a 350°F oven for about 15 minutes. The topping will soften after storage and reheating.
More Better-for-You Desserts
Oat Flour Chocolate Chip Cookies (gluten-free)-
Easy Coconut Flour Oatmeal Cookies
-
Healthy Dark Chocolate Bark (dairy free)
-
Healthy Dark Chocolate Peanut Butter Balls
If you make this recipe, please leave a star rating or comment — I’d love to know how it turned out. Share a photo on social media and tag @CleanPlateMama!
Eat Clean. Be Well!
-Sara
Healthy Apple Crisp
Equipment
- 1 12″ oven-safe skillet or large baking dish
- 2 mixing bowls
- Pastry cutter (optional)
Ingredients
Ingredients for Apple Filling
- 3 Granny Smith apples
- 5 Honeycrisp apples
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp arrowroot starch
- ¼ cup coconut sugar
- 1 tsp pure vanilla extract
Ingredients for the Topping
- 1 cup rolled oats (old-fashioned)
- ½ cup oat flour
- ½ cup chopped walnuts
- ½ cup coconut sugar
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- ¼ cup coconut oil, chilled (or cold butter)
Instructions
- Preheat oven to 350°F. Prepare a 12″ oven-safe skillet or a large baking dish.
- Peel and slice apples into ¼”–⅓” slices. Place in a large bowl.
- Add cinnamon, nutmeg, arrowroot starch, coconut sugar and vanilla to the apples. Toss to coat and transfer to the prepared skillet or baking dish.
- In a medium bowl, combine oats, oat flour, walnuts, coconut sugar, cinnamon and salt. Add chilled coconut oil in small pieces and cut into the mixture with a pastry cutter or fork until coarse and crumbly with small clumps of oil remaining. Spread evenly over the apples and gently press to level.
- Bake uncovered for 45–60 minutes, until edges are bubbly and topping is golden.
- Allow to cool slightly and serve warm. Enjoy!
Notes
- A 12″ cast iron skillet is ideal. A 9×13 dish will also work, though baking time may be shorter (check at 35–40 minutes).
- Chill the coconut oil for at least 30 minutes so the topping bakes up crisp.
- Any sweet, crisp apple (Gala, Fuji, Pink Lady) can replace Honeycrisp if needed.
- Keep sliced apples in lightly salted water while slicing to prevent browning; drain before using.
Nutrition
|
Carbohydrates: 56 g
|
Protein: 4 g
|
Fat: 13 g