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Healthier Apple Crisp served in bowl with ice cream

Easy Healthier Apple Crisp

by Laura Harshbarger
Healthier apple crisp with hearty oats, pecans, maple syrup and cinnamon! All made in one bowl, vegan and gluten-free!
5 from 4 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Servings 8


Apple Filling

  • 5 large honey crisp apples, peeled, cored, and sliced
  • zest of one lemon
  • 1 tablespoon lemon juice
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg (optional)


  • 1 cup rolled oats (gluten-free if needed)
  • ¾ cup almond meal
  • ½ cup pecans, chopped
  • cup coconut sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon fine sea salt
  • cup maple syrup
  • 8 tablespoons or one stick cold vegan butter (or other butter)


  • Preheat oven to 350°F.
  • Peel and thinly slice the apples. Put them in a medium sized bowl.
  • Add zest of one lemon, 1 tablespoon lemon juice, 3 tablespoons maple syrup, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg. Stir to combine.
  • Add the apple mixture to a ceramic or Pyrex deep dish pie container or 9 x 9 square baking dish. Save the same bowl for step 5. The apples should be to the top of the dish or even slightly over the top. The apples will cook down a lot, so you want the dish pretty full. If your apples are on the small side, you may need to slice up one additional apple and add to the mixture. Note, there is no need to grease the dish prior to adding the apples.
  • In the same bowl you used for the apple mixture,, add 1 cup whole rolled oats, 3/4 cup almond meal, 1/3 cup coconut sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon fine sea salt. Stir to combine.
  • To the oat mixture, add 1/3 cup maple syrup by drizzling it in. Cut the butter into small pieces and add to the mixture. Using a pastry cutter or a large serving fork, work the butter into the mixture. You should be left with little pea sized pieces of the butter. Add the pecans and use a spoon to work them in. Spoon the mixture on top of the apples and spread it evenly.
  • Bake in the oven for 60 minutes or until top is golden and apples are tender.
  • Serve warm with your favorite ice cream or whipped topping. We love coconut based vanilla bean ice cream.



I have found that the same apples from the same orchard can be more juicy. Each time I made this, I used the same honey crips apples from the same orchard. The first four times I made this, it was perfect with just a bit of juice in the filling. The fifth and sixth times, the apples were more juicy and I had to pour off the extra juices. If you don’t mind pouring off a bit of extra juice after it cools a bit, make the recipe as is. If you do mind and you want the mixture more solid, less juicy, add a tablespoon or two of arrowroot starch. You could also add some flour to the mixture to thicken it. I like this recipe with the apples being more stewed and not as firm as they are in apple pie. I figure if I give you the options, you can make it how you prefer!
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