Healthier Apple Crisp Recipe

Who doesn’t love Apple Crisp recipes?  I created this recipe to incorporate some healthier fats and a better sugar option.   The coconut sugar is a great refined sugar substitute; it carries a lower glycemic load than its counterpart (i.e. wont spike your blood sugar as much as regular sugar) and contains additional vitamins and minerals since its not refined.  When buying coconut sugar, check the ingredients to ensure it is not mixed with other sugars.  Just note, coconut sugar is still sugar and should be used sparingly, but is totally OK for a yummy treat once in a while 🙂

Warm Apple Crisp

8 servings, 5g Protein, 37g Carbohydrate, 16g Fat


Apple filling:

  • 2 ¼ pounds Granny Smith apples (about 5 large or 7 small), cored and sliced into ¼” thick wedges

  • 3 tablespoons real maple syrup

  • 1 tablespoon lemon juice

  • 2 teaspoons arrowroot starch

  • ground cinnamon, to taste

  • pumpkin pie spice (cinnamon ginger cloves nutmeg), to taste

Crumb topping:
  • 1 cup old-fashioned oats (gluten free)

  • ½ cup packed almond meal

  • ½ cup chopped walnuts

  • ⅓ cup coconut sugar 

  • ¼ teaspoon fine sea salt

  • ground cinnamon, to taste

  • pumpkin pie spice (cinnamon ginger cloves nutmeg), to taste (go crazy 🙂 )

  • 4 tablespoons melted coconut oil or extra virgin olive oil

Preheat oven to 350F
Toss sliced apples in 8×13 glass dish, drizzle the maple syrup on top, then lemon juice, and then sprinkle the arrow root flour and spices.  
Stirred a little to coat, not much.
Mix all the crumb topping ingredients, except the oil in a separate bowl.
Melt the coconut oil and added to crumb topping bowl (or if using olive oil add directly)
Mix well, mixture should be moist
Place mixture on top of apples
Bake at 350F for 40-50 min until bubbling 
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