Apple Crisp Recipe
This healthier apple crisp recipe is a delicious way to satisfy your sweet tooth without the guilt.
The trick to a healthier apple crisp is to load up on fruit and cut back on the butter and flour in a typical apple crisp recipe.
In fact, our version gets away with using no extra fat at all!
Instead, a touch of maple syrup provides just the right amount of moisture for the oat and walnut topping to come together.
If you’re worried about your baking pan sticking, put a piece of parchment paper before piling in the apples.
You’ll know your crumble is done when it develops a golden-brown crust on top.
Depending on the position of your oven racks, baking time can vary slightly, so start to keep an eye on it after twenty minutes.
Pro tip: For apple crisp “a la mode,” top it with a scoop of vanilla (or plain) Greek yogurt. The nutritional information would vary with this addition, so make sure you factor that in.
Apple Crisp Recipe
This authentic savory apple crisp crisp features the rich flavor of baked apples, walnuts, oats, and a touch of maple syrup.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4 servings
Calories 168 kcal
- 4 cups apples, peeled and sliced
- 2 Tbsp. pure maple syrup divided use
- 1 tsp. ground cinnamon divided use
- ½ cup dry rolled oats
- ¼ cup finely chopped raw walnuts
- Preheat oven to 375° F.
- Combine apples, 1 Tbsp. maple syrup, and ½ tsp. cinnamon in medium baking dish; mix well. Set aside.
- Combine oats, walnuts, remaining 1 Tbsp. maple syrup, and remaining ½ tsp. cinnamon in a medium bowl; mix well.
- Top apple mixture with oat mixture. Bake for 25 to 30 minutes or until apples are soft.
Apple Crisp In A Jar | Gluten Free Apple Crisp in A Jar
This Apple Crisp in a Jar is the perfect gift or dessert! Apple desserts are my favorite, and this is a family friendly dessert for that everyone will love!
This Apple Crisp in a Jar is one of my very favorite recipes to make, and perfect for gift giving! Or, you could make them all for yourself–don’t feel bad if you do that. Apples are healthy, right? 😉
I made a few of the jars gluten free, but I truly think they taste the exact same! You could make all of them gluten free and not compromise the taste.
Apple Crisp In A Jar Recipe
Ingredients for Apple Crisp in a Jar
- apples (I used red delicious, but I also love baking with Granny Smith)
- rolled oats (or *gluten free oats)
- brown sugar
- flour (or *Pamela’s baking mix)
- canning jars (makes enough for about 4)
*As a rule, oats are gluten free, but the areas in which they are grown may have been previously occupied by wheat. It’s safest to use gluten free oats if you have a wheat allergy.
And quickly, have I told you about the amazing Pamela’s Baking Mix? Since I stopped eating gluten, Pamela’s makes it possible for me to enjoy baked goods like pancakes, apple crisp, and breads with my family or company when they come. My kids can’t taste the difference when I use Pamela’s in pancakes, and I haven’t had one complaint about my pumpkin bread that I have made with it!
Moving on… 🙂
Directions for Apple Crisp in a Jar
1.Wash the apples and remove the skin. Then chop them into bite-sized pieces.
2. Add the sugar and stir well. Set the apples aside.
3.Combine oats, baking mix or flour, brown sugar, cinnamon and slowly add in soft butter. Trust me on this one – don’t melt the butter or try to add in cold butter. It just doesn’t work well.
4. Layer oats mixture, another layer of apples, and more oats on top. Fill the jar as much as you can because you’ll be surprised at how much it sinks during baking, making you think that the recipients will rename your gift “Half of an Apple Crisp in a Jar.”
5. Bake at 375 degrees for 20-30 minutes. I just watched for browning, then pulled them out.
6. Viola! Apple Crisp in a Jar. I refrigerated these for a night, and then put them and some mini containers of vanilla ice cream (to fill the other half of the jar that had settled) into a big cooler bag and brought them to the school for the boys’ teachers.
WARM APPLE-RAISIN CRISP
Warm Apple-Raisin Crisp (adapted from Joanne Chang)
1/2 cup of golden raisins
5 or 6 medium Empire, McIntosh, Golden Delicious, Gala, or other sweet baking apples; peeled, cored, and sliced 1/4 inch thick
1/4 cup of honey
1/2 tsp ground cinnamon
1/8 tsp of kosher salt
1 cup old-fashioned rolled oats (NOT instant or quick cooking)
3/4 cup of all-purpose flour
1 tsp ground cinnamon
1/2 tsp kosher salt
1/2 cup unsalted butter, melted and cooled
1/4 cup honey
1 tbsp vanilla extract
Place a rack in the center of the oven and preheat to 350 degrees.
Put the golden raisins in a small bowl and pour boiling water over the raisins to cover. Let sit for 1 hour. Drain the raisins and discard the soaking water.
In a large bowl, combine the apples, raisins, honey, cinnamon, and salt, and toss to coat. Place the apple mixture in an 8 inch or 9 inch baking pan with 2 quart capacity.
To make the topping: In the same bowl used for mixing the apples, with a wooden spoon, mix together the oats, flour, cinnamon, and salt until evenly combined. In a small bowl, whisk together the butter, honey, and vanilla; drizzle over the crumb topping and mix until well incorporated.
Spread the crumb topping on an ungreased baking sheet and bake for about 15 minutes, or until the topping just barely starts to brown and dry a bit. Remove from the oven and, using a spatula or spoon, carefully scrape the topping from the baking sheet and sprinkle evenly over the apples. Bake for 40-50 minutes, or until the topping is crispy and dedp golden brown and the apples are tender. Let cool on a wire rack for at least 30 minutes before serving. The crisp can be stored, well wrapped with plastic wrap, in the refrigerator for up to 3 days. To serve, rewarm in a 300 degree oven for 10-15 minutes.
Baked Apples (from Joshua, Loris, and Sarah Manaresi’s Kitchen)
Granny Smith or Golden Delicious Apples
Preheat oven to 400 degrees.
Peel, core, and cut apples into slices. Toss apples in a little bit of honey and cinnamon. Place on parchment paper and roast for 12-15 minutes. Cool for 15 minutes before serving.