Apple Crisp With Oats And Almond Flour

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Can you believe that Apple Crisp With Oats And Almond Flour is Paleo, gluten free and sugar free? I can’t believe I made it. But, I did and everyone loved it! People go crazy over this recipe, which makes it great for breakfast, lunch and dinner. With fresh apples, granola and fat-free cream cheese, your mouth will be watering for a taste of these sweet, juicy delights.

HEALTHY APPLE CRISP WITH OATS AND ALMOND FLOUR

healthy apple crisp with oats and almond flour
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Healthy Apple Crisp with Oats and Almond Flour. My healthy apple crisp is made with good for you swaps like rolled oats, almond flour, pecans, and maple syrup. It is sure to satisfy any craving for apple crisp!

Healthy Apple Crisp Recipe is:

  • Gluten Free
  • Dairy Free
  • Vegan

HEALTHY APPLE CRISP INGREDIENTS

Apples. I used empire apples in my apple crisp because those are my favorite kind, but you can really use any kind that you like. For a sweeter flavor, choose from these varieties: Gala, Fuji, Ambrosia, Honeycrisp, Golden Delicious

Lemon juice. I added a little bit of lemon juice on my apples just to help the cinnamon stick a bit better. This also helps to prevent the apples from browning while you are preparing your topping!

Old fashioned (rolled) oats. You can either use old fashioned oats for a heartier topping, or use quick oats!

Almond flour. Use super fine blanched almond flour.

Pecans. I used raw pecans and then chopped them up. Since I was going to be baking them, I didn’t want to buy roasted pecans and dry them out even more.

Cinnamon. Cinnamon is necessary for apple crisp right?? Make sure to buy fresh quality cinnamon for the best flavor !

Sea salt. Pink sea salt is less refined than table salt, which is bleached and sometimes has anti-caking ingredients added.

Coconut oil. I used coconut oil in place of butter in this recipe. Coconut oil is great because it is able to harden back up and give you a nice crumbly oatmeal topping for your healthy apple crisp.

Maple syrup gives this a bit of a sweet flavor. Pair it with a sweet variety of apples and you will have a delicious and sweet apple crisp without white sugar and white flour.

healthy apple crisp in a bowl
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HEALTHY APPLE CRISP VS TRADITIONAL APPLE CRISP

My healthy low calorie apple crisp recipe is made with no butter, no sugar, and no white flour!

Before I make a traditional recipe healthier, I like to look at (and usually make) the traditional recipe to see how it tastes and what goes into it. Traditional apple crisp is pretty straight forward. You have a base of apples tossed in cinnamon and sugar and topped with a crispy sweet crumble. My biggest obstacle for this was getting past the amount of butter and sugar that is in traditional apple crisp and still coming up with something that tasted good. I found that adding some chopped nuts to the topping not only helped replace some of the butter, but also helped make the topping nice and crispy. I was also able to reduce the amount of sweetener down to just ¼ cup without compromising the flavor. Here is the comparison of an original apple crisp ingredients versus what I used in mine:

Traditional Apple Crisp: 10 cups apples, 1 cup white sugar, 1 tablespoon all-purpose flour, 1 teaspoon ground cinnamon, ½ cup water, 1 cup quick-cooking oats, 1 cup all-purpose flour, 1 cup packed brown sugar, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ cup butter (from allrecipes.com and is super delicious if you are looking for a traditional apple crisp recipe)

My Healthy Apple Crisp: 6 apples, 1 tablespoon maple syrup, 1 tablespoon lemon juice, 2 teaspoons ground cinnamon, 1 cup old fashioned oats, ½ cup almond flour, ½ cup pecans, 2 teaspoons cinnamon, ¼ teaspoon salt, ¼ cup coconut oil, ¼ cup maple syrup

WHAT KIND OF APPLES SHOULD I USE TO MAKE MY APPLE CRISP SWEETER?

It is true that some apple varieties are sweeter than others! You can surely use any type of apple that you have on hand, but I would choose one of the sweeter varieties in making this healthy apple crisp recipe, because there is not a lot of sweetener added.

Choose any of these sweet apples for the best apple crisp:

  • Gala
  • Fuji
  • Ambrosia
  • Honeycrisp
  • Golden Delicious

TIPS FOR MAKING THE BEST HEALTHY APPLE CRISP

USE A SWEET APPLE VARIETY TO GET SWEET APPLE CRISP WITHOUT A LOT OF ADDED SUGAR. See the list of sweet apple above.

MAKE THIS HEALTHY APPLE DESSERT IN SEASON! Apples taste best when they are fresh and in season (September- November for here in upstate New York).

BAKE UNTIL THE TOP OF YOUR APPLE CRISP IS GOLDEN BROWN. Don’t over bake or the pecans can start to dry out and taste bitter.

STORE YOUR APPLE CRISP COVERED FOR UP TO 3 DAYS.

FAQ’S

Frequently asked questions about my healthy apple crisp.

WHAT’S THE DIFFERENCE BETWEEN APPLE CRISP AND APPLE CRUMBLE?

Both are baked fruit with a crispy and crumbly topping. However, apple crumble rarely contains oats like apple crisp does.

IS A BAKED APPLE HEALTHY?

Many people ask if a baked apple is as healthy as a raw apple. The short answer is no. Raw apples are healthier. But although some nutrients are lost from heat during baking, baked apples are still healthy dessert option and a great source of fiber!

HOW MANY CALORIES ARE IN A BOWL OF APPLE CRISP?

1 serving of my apple crisp contains 280 calories, 19 grams of carbs, 5.5 grams of protein, 15 grams of fat, 5 grams of fiber, and 7 grams of sugar.

CAN I MAKE HEALTHY APPLE CRISP IN THE MICROWAVE?

No! This is a recipe you have to make in your oven or air fryer. The microwave will not be able to make the top crispy.

HOW DO I MAKE HEALHTY APPLE CRISP FOR TWO?

If you want this healthy apple crisp recipe for one or two, simply us ¼ of all the ingredients in the recipe. Then, divide the apples and topping between two small dishes (like ramekins) and bake in the oven until the top is golden brown!

Easy Apple Crumble with Oats

This Apple Crumble with Oats recipe is delicious and super easy to make. Ready in about 30 min.

PREP TIME10 mins

COOK TIME15 mins

TOTAL TIME25 mins

SERVINGS6

INGREDIENTS 

  • 6 granny smith apples, peeled, cored, cut into wedges (about 1 kg)
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (60 ml) maple syrup

Crumble

  • 1 cup (100 g) rolled oats
  • 1/3 cup (40 g) ground almond flour (see notes)
  • 4 tablespoons (48 g) brown sugar
  • 6 tablespoons (84 g) chilled butter, chopped

INSTRUCTIONS 

  • Preheat oven to 350º F (180º C). Spray with butter a 9×9 ovenproof dish.
  • Place apple, cinnamon, and syrup in a saucepan over medium heat. Cook, covered, for 5 minutes or until apple is just tender; stirring frequently.
  • Carefully spoon the apple mixture into the prepared ovenproof dish.

Make Crumb:

  • Combine oats, almond flour, and sugar in a bowl. Using fingertips, rub the butter into the oat mixture until the mixture resembles coarse breadcrumbs. Sprinkle over apples.
  • Bake for 15 – 20 minutes or the top is golden.
  • Let it cool for 5 -10 minutes before serving.

ORIANA’S NOTES

APPLES: You can use other apples, rather than granny smith apples. 

ALMOND FLOUR: If you cannot eat nuts almond flour can be substituted with cashew flour or regular all-purpose flour. 

NUTRITION

Calories: 348kcalCarbohydrates: 53gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 138mgPotassium: 291mgFiber: 6gSugar: 35gVitamin A: 599IUVitamin C: 8mgCalcium: 57mgIron: 1mg

PALEO APPLE CRISP WITH ALMOND FLOUR CRUMBLE (VEGAN OPTION)

This paleo apple crisp (a.k.a paleo apple crumble) combines gooey baked apples with a crunchy almond flour crumble topping. A healthy apple crisp that rivals any classic recipe!

This almond flour apple crisp is made with just a handful of easy ingredients. It’s free of gluten, grains, refined sugar, and dairy, but still tastes like a treat

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Fruit crisps and crumbles are some of my all-time favorite desserts. They’re easy to make with whatever fruit happens to be in season. I love the satisfying combination of tastes and textures: tangy stewed fruit, salty-sweet crumble, and scoops of melty ice cream.

And yet as simple and homey as they are, fruit crisps, especially the more allergy-friendly varieties, can be tricky. I’ve made versions with watery fruit, dry fruit, and gelled fruit. I’ve suffered pasty, bland toppings that disintegrate in the oven, and overly firm toppings that separate from the filling. Some versions had good textures, but tasted overly sweet.

After tinkering with this paleo apple crisp recipe for the past year, I’m finally 100% happy with it. I’m excited to share it with you today!

IN SEARCH OF THE BEST PALEO APPLE CRISP

I adapted this paleo apple crisp from my favorite gluten-free apple crisp. It has all the cozy flavors and textures that I love, but it’s grain-free and naturally sweetened.

A couple of key ingredients and techniques make this grain-free apple crisp shine.

THE APPLES

Baked apples can be drier than other fruits, but adding too much maple syrup made them overly sweet when eaten with the also-sweet topping. I added a pour of fresh-pressed apple juice and a touch of lemon to keep them moist and tender. This ups the fresh apple flavor, keeping the fruit vibrant-tasting and balanced.

Dotting the apples with butter adds richness, and baking the apples on their own first makes them extra tender.

THE PALEO CRISP TOPPING

Paleo and gluten-free crisp toppings can be a tricky balance. We need enough sticky ingredients and proteins to form those much sought-after clumps and clusters. But too much starch can make the topping soft and chewy. I tried different ratios of almond flour, cassava flour, and tapioca flour plus butter and sweetener to bind it together.

This streusel-like topping bakes up with clusters of varying sizes. It sinks into the apples a bit, but stands up to the fruit juices nicely. And it’s got a lovely balance of sweet, salty, and spicy notes that play beautifully with the roasted apples.

THINGS I LOVE ABOUT THIS PALEO APPLE CRUMBLE:

  • tender, sweet-tart apples
  • crunchy almond flour crumble topping
  • warm flavors of butter, spice, and toasty nuts
  • minimal sweetness so you can really taste the fruit
  • allergy-friendly: no gluten, grains, refined sugar, with dairy-free and nut-free options

HEALTHY APPLE CRISP INGREDIENTS AND SUBSTITUTION SUGGESTIONS

BAKED APPLES

  • Apples are the star of this show. I use sweet-tart fuji apples here, which stand up well to baking. Other similar apples are honeycrisp and pink lady. If you use a more tart baking apple such as granny smith, you may want to add a couple more tablespoons of maple syrup to sweeten the apples. I don’t recommend using softer apple varieties such as Gravensteins as these will break down into applesauce and be too mushy.
  • Apple cider or apple juice adds moisture and big apple flavor. I prefer fresh-pressed apple cider, found with other fresh fruit and veggie juices at natural foods stores or farmers markets, but shelf-stable apple juice will work too. Or go wild and use hard apple cider, orange juice, cranberry juice, or pomegranate juice instead. See the recipe notes for boozy variations!
  • Maple syrup adds a touch of sweetness. Increase the maple if your apples are very tart, or sub any other sweetener you like.
  • Lemon and salt sharpen the flavors.
  • Butter adds richness. Use dairy-free butter if you prefer. I haven’t tested this with coconut oil, but I think it would work; you might need to add a teaspoon or two of plant milk since butter is about 85% fat and 15% milk solids and water.

ALMOND FLOUR CRUMBLE TOPPING

  • Almond flour makes the crisp topping clumpy and crunchy. Almond meal and hazelnut meal work well too. Or you could use any nut or seed, ground to a flour. Try tiger nut flour for a nut-free option, though you may need to add more butter since it can be more absorbent than nut flour.
  • Cassava and tapioca flours help the crumble hold together. You can sub any paleo or gluten-free AP flour for the cassava flour. Use sweet rice flour if grains aren’t an issue. Try cornstarch in place of the tapioca flour if you prefer.
  • Toasted pecans or walnuts add crunch and flavor. Other nuts, such as sliced almonds or chopped hazelnuts, work too. For nut-free, omit the nuts or sub pumpkin seeds.
  • Coconut sugar or maple sugar add natural sweetness. You can use brown sugar if you prefer.
  • Cinnamon, nutmeg, and salt add flavor and spicy goodness. Sometimes I use my homemade pumpkin spice if I have some on hand, and it gives the topping a lovely golden hue (shown here). See the recipe notes for a masala chai apple crisp variation.
  • Melted butter brings the crumble topping together, making it rich and streusel-like. This works equally well with vegan butter such as Miyoko’s. For extra flavor, try the browned butter variation in the notes.

PALEO APPLE CRISP WITH ALMOND FLOUR CRUMBLE

With tender sweet-tart apples and a crunchy spiced topping, this paleo apple crisp makes a cozy fall (or anytime!) dessert

PREP TIME: 20 minutes

COOK TIME: 1 hour 30 minutes

TOTAL: 1 hour 50 minutes

SERVINGS: 6 servings

INGREDIENTS

apples:

  • 2 pounds sweet-tart apples (such as fuji, honeycrisp, or pink lady; about 7 medium)
  • ¼ cup apple cider or juice
  • 1 tablespoon maple syrup (more if your apples are very tart)
  • 1 ½ tablespoons lemon juice
  • ⅛ teaspoon fine sea or kosher salt
  • 3 tablespoons unsalted butter (dairy or vegan), diced

crumble topping:

  • ¾ cup (80 g) blanched almond flour (or almond meal or hazelnut meal; try tiger nut flour for nut-free)
  • ¼ cup (35 g) cassava flour (or sweet rice or GF AP flour for non-paleo)
  • 1 ½ tablespoons (11 g) tapioca flour (or cornstarch)
  • ½ cup (50 g) toasted pecans or walnuts, coarsely chopped (omit for nut-free or use pumpkin seeds)
  • ⅓ cup (45 g) coconut sugar or maple sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon fine sea or kosher salt
  • 5 tablespoons (70 g) unsalted dairy or vegan butter or coconut oil, melted
  • Non-dairy vanilla ice cream, for serving

INSTRUCTIONS

apples:

  • Position a rack in the lower third of the oven and preheat to 350ºF.
  • Peel the apples using a T-shaped vegetable peeler. Cut the apple flesh off the core by standing a peeled apple upright and cutting downward next to the core to remove large chunks of apples. Place the chunks cut side-down and slice them fairly thin – about three-eighths of an inch.
  • Toss the apples in a large bowl with the apple cider, maple syrup, lemon juice, and salt.
  • Scrape the apples into a 9-inch round baking dish with 2-inch high sides (or an 8×8-inch square pan). Bake at 350 until bubbling, 30-35 minutes. Stir gently.

topping:

  • While the apples bake, prepare the topping. Place the almond, cassava, and tapioca flours in a large bowl with the nuts, coconut sugar, cinnamon, nutmeg, and salt. Stir to combine.
  • Stir in the melted butter until combined; the mixture will resemble gravel.
  • Crumble the topping over the baked apples. Return to the oven and bake until the topping is deep golden and the apples are bubbling, 40-50 minutes.
  • Let cool slightly, at least 10 minutes. The topping will become more crisp as it cools and the juices will soak back into the apples. Serve warm or at room temperature with ice cream.

NOTES

This crisp is best within a few hours of baking, but leftovers keep well covered and refrigerated for up to 3 days. I love eating cold leftovers for breakfast with a scoop of plain yogurt. Or you can reheat them in a 350º oven or toaster oven until warm, about 10 minutes.

To feed a crowd, double the recipe and prepare it in a 9×13-inch baking dish, increasing the bake times as needed.

Brown Butter Apple Crisp: Brown the butter (with half a vanilla bean, if you like). Stir 3 tablespoons melted browned butter into the apples and use the rest in the topping.

Boozy Apple Crisp: Use hard apple cider, GF bourbon, brandy, or Calvados instead of some or all of the apple cider.

Pumpkin Spice Apple Crisp: Use 1 teaspoon golden pumpkin spice mix in place of the cinnamon and nutmeg.

Masala Chai-Spiced Apple Crisp: Stir together ½ teaspoon each ground ginger, cinnamon, and cardamom. Use ½ teaspoon of this mixture in the apples and the rest in the topping.

Paleo Peach Crisp: Omit the apples and apple juice and make the filling with 2 pounds of unpeeled peaches, cut into wedges, plus 1 tablespoon tapioca flour to thicken the juices.

nutrition

Calories: 417kcalCarbohydrates: 42gProtein: 4gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 40mgSodium: 299mgPotassium: 224mgFiber: 6gSugar: 26gVitamin A: 554IUVitamin C: 9mgCalcium: 63mgIron: 1mg

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