Nothing embodies the cozy vibes of fall quite like this healthy apple crisp. Whether you need a lighter treat or accommodating dietary preferences, this apple crisp will become your go-to fall dessert. This recipe tastes just like classic apple crisp, but with wholesome ingredients like almond flour, gluten-free oats, and maple syrup instead of sugar.
Love fruit desserts? Try cranberry oatmeal bars, blueberry crumble bars, or gluten-free dutch apple pie next!
Table of Contents
- Ingredients for Healthy Apple Crisp
- How to Make the Best Healthy Apple Crisp without Butter
- Recipe Variations
- Frequently Asked Questions
- Make-Ahead and Storage
- More Healthy Desserts
- Feels like Breakfast on the Beach!
- Why You’ll Love This Smoothie Bowl
- Ingredients You’ll Need
- How to Make a Coconut Smoothie Bowl
- How to Get the Texture Right
- Coconut Smoothie Bowl Toppings
- FAQS
- Coconut Smoothie Bowl Recipe
- Tips for Thick Smoothie Bowls
- Prep and Storage Tips
- More Smoothie Recipes
- Healthy Apple Crisp (No Butter) Recipe
Coconut oil instead of butter and maple syrup instead of refined sugar, this lightened up apple crisp has all the fall flavors you’re looking for, without feeling heavy and super sweet!
Whether you’re hosting a fall gathering, preparing a family dinner, or simply craving a sweet treat after a long day, this apple crisp delivers on all fronts. Top with vanilla ice cream warm out of the oven!
Its rich, spiced apple filling paired with a crunchy, nutty topping creates a delicious blend of textures and flavors that will leave everyone asking for seconds. Plus, with easy substitutions and storage options, it’s a recipe you can rely on time and time again.
It’s the recipe I always reach for after apple picking (along with apple banana bread and peach apple crisp) because there’s just something so good about a warm apple dessert in the fall.
Ingredients for Healthy Apple Crisp
Creating this healthy dessert is a breeze with the right wholesome ingredients. Here’s what you’ll need. Skip to the recipe card for exact instructions.
- Apples: I like to use a variety of sweet and tart apples (more on this below)
- Maple syrup: Acts as a natural sweetener, adding depth and balancing the tartness of the apples.
- Flour: I like gluten-free flour, but whole wheat flour or all purpose flour is great too.
- Flavors and spices: cinnamon nutmeg, salt and vanilla
- Lemon juice: to balance the sweetness and keep the apples fresh.
- Almond flour: Adds a nutty flavor and a tender crumb to the topping while keeping it gluten-free.
- Old-fashioned oats: I like gluten-free rolled oats from Bob’s Red Mill.
- Pecans: nutty pecans add a nice crunch but can be left off if desired. Or swap them for walnuts!
- Coconut oil: use a cold coconut oil to give you the best crisp, but a vegan butter is another great option.
Looking to use up more fall apples? Try gluten-free apple pie, kale apple salad, or apple cider sangria next.
How to Make the Best Healthy Apple Crisp without Butter
Here are the simple steps, with photos, to make this healthy oatmeal apple crisp. Skip to the recipe card for the printable version.
Step 1. Make the Filling. Cut the apples into thin slices then mix with the filling ingredients in a large mixing bowl.
Step 2. Make the Crumble Topping. Mix together the topping ingredients. Add the coconut oil or vegan butter, and use the back of a knife or a pastry blender to cut it into the dry ingredients until the mixture resembles coarse crumbs.
Step 3. Assemble. Sprinkle the crisp topping over the apple mixture, ensuring it covers the apples generously.
Step 4. Bake. Place the baking dish in the preheated oven and bake for 35-40 minutes. Begin checking at the 35-minute mark and cover with foil if it’s over browning.
Recipe Variations
- Vegan and Dairy-Free Apple Crisp: Substitute vegan butter or additional coconut oil in the topping to make the recipe fully vegan and dairy-free.
- Gluten-Free and Grain-Free Apple Crisp: Use almond meal or flaxseed instead of oats and tapioca flour instead of gluten-free flour for a grain-free option.
- Caramel Apple Crisp: Drizzle caramel sauce over the apple filling before adding the topping for a rich, buttery sweetness.
- Nut-free: omit the chopped nuts in the topping. Substitute almond flour with oat flour or extra gluten-free rolled oats to maintain that delightful crunch and rich flavor without any nuts!
Frequently Asked Questions
Absolutely! It’s best to choose an apple that stays firm and crisp when it bakes so you’re left with tender (not mushy) apples. A mix of tart and sweet apples like Granny Smith and Honeycrisp adds depth to the flavor. You can also use Fuji or Golden Delicious.
While almond flour adds a nutty flavor and tender crumb, you can substitute it with oat flour or another gluten-free flour of your choice if preferred.
Certainly! Pears, cranberries, or even a handful of raisins can complement the apples and add variety to the flavor and texture.
If you love apple crisp, you’ll love this paleo blackberry blueberry cobbler or gluten-free peach cobbler.
Make-Ahead and Storage
Make-Ahead: Prepare it up two days in advance by assembling the apple filling and crisp topping separately. Store them in airtight containers in the refrigerator and assemble when you’re ready to bake.
Storage: Let the apple crisp cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to one week or frozen for up to three months. Reheat in the oven until warmed through.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Healthy Apple Crisp (No Butter)
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Ingredients
Apple Filling
- 7 cups baking apples peeled and very thinly sliced (4 medium or 3 very large apples)
- 1/4 cup pure maple syrup or brown sugar
- 1/4 cup all-purpose flour or 1:1 gluten-free flour (2 tbsp tapioca flour works)
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon vanilla
- ½ teaspoon sea salt
- 1 tablespoon lemon juice
Crumble Topping
- ½ cup almond flour
- 1 1/2 cups old fashioned gluten free rolled oats
- 1/3 coconut sugar
- 1/2 chopped pecans
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/4 cup coconut oil or vegan butter chilled
Instructions
- Preheat oven to 400°F and cream a 2 quart baking dish with non stick spray and set aside.
- In a large bowl, mix together the apples, maple syrup, flour, cinnamon, nutmeg, vanilla, sea salt and lemon juice. Dump apples into the prepared baking dish and set aside.7 cups baking apples, 1/4 cup pure maple syrup, 1/4 cup all-purpose flour, 1 teaspoon cinnamon, ⅛ teaspoon nutmeg, 1 teaspoon vanilla, ½ teaspoon sea salt, 1 tablespoon lemon juice
- In a medium bowl, mix together the almond flour, old fashioned gluten free oats, coconut sugar, pecans, cinnamon and salt. Add the cold coconut oil and cut it into the dry ingredients with the back of a knife or a pastry blender. Spoon the crisp topping evenly over the apple mixture, there will be a lot. Bake in the preheated oven for 35-40 minutes. Begin checking the crisp at 35 minutes to avoid over-browning. Allow to cool slightly and serve warm.½ cup almond flour, 1 1/2 cups old fashioned gluten free rolled oats, 1/3 coconut sugar, 1/2 chopped pecans, 1 teaspoon cinnamon, 3/4 teaspoon salt, 1/4 cup coconut oil or vegan butter
- Cover and store in the refrigerator for up to one week or in the freezer for up to 3 months. To thaw, bake at 400°F for 30-40 minutes or until warmed through the center. Check at 30 minutes and cover with foil if the top is getting too brown.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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Great recipe. I add a cup of blueberries if I have them, gives it some extra color and flavor.
Thanks Rosemary!
Warm, comforting, and delicious! The topping on this is addicting! I added an extra cup of apples because we like more apple to crumble topping ratio, and it was perfect! #whatwemade
This apple crisp made with honey crisp apples was perfect for a family get together. I typically like to choose desserts to make because they make my home smell amazing, and did not disappoint. I am planning on making this again for the holiday season!
#whatwemade
This turned out so delicious!! I’m a fall girl (like my mom), and this apple crisp is as good as the apple crisps I used to bake with her as a child. I guess the apple doesn’t fall far from the tree ;). The healthier substitutions in this recipe did not take away from the flavor at all. I’ll definitely be making this again!
#WhatWEMade
Thanks so much Andrea!
What a great fall recipe! Perfect mix of textures and we loved eating it with vanilla ice cream! Thank you! #WhatWEMade
Who doesn’t love apple crisp! How can you go wrong with apples, sugar and cinnamon?!? I just prefer a little more chunky, crumble like topping, but it was delicious! #whatwemade