Description
Everyone asks for the recipe for this easy Healthy Apple Crisp with bubbly apple cinnamon filling and toasty pecan oat topping! With half the sugar of classic crisps plus nourishing ingredients like whole grain flour, it's a total crowd pleaser. It tastes incredible with vanilla ice cream on top! You can even freeze the filling and topping to bake later.
Ingredients
For the filling:
- 4 large apples, peeled and chopped into 1/2 inch chunks* (I did 3 Honeycrisp and 1 Granny Smith)
- 2 tbsp whole wheat flour (or all purpose)
- 1/4 cup packed brown sugar
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp vanilla extract
For the topping:
- 2/3 cup old fashioned oats
- 1/3 cup whole wheat flour (or all purpose)
- 1/4 cup packed brown sugar
- 1/3 cup pecans or walnuts, finely chopped
- 1/2 tsp cinnamon
- 1/4 tsp fine sea salt
- 4 tbsp cold unsalted butter, chopped into small pieces
Instructions
- Preheat oven to 350F and grease an 8x8 inch baking dish (or a pie plate or 10-inch cast iron skillet) with cooking spray.
- Make filling: place apples in a medium mixing bowl. Sprinkle with flour then add brown sugar, cinnamon, nutmeg, and vanilla. Toss to combine (I use my hands) and dump into prepared baking dish.
- Make topping: in the same bowl you used for filling, add oats, flour, brown sugar, nuts, cinnamon, and salt. Whisk to combine.
- Add cubed butter and use your hands to combine well (this may take a bit but it'll soften up!) until a nice uniform dough forms with the butter all distributed. Sprinkle topping evenly over the apples.
- Bake for 50-60 minutes. (You want the apples to be tender.). Allow crisp to cool on a wire rack for 10 minutes before topping with vanilla ice cream and digging in! Store leftovers in an airtight container (or cover the dish with foil) in the fridge for up to 4 days.
Notes
*5-6 cups of chopped apples
To freeze: It's best to freeze in unbaked so the topping doesn't get too browned. Prepare filling and topping and place in a separate gallon freezer bags (be sure to press the air out of the bag). Lay flat and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake per the recipe.
Recipe adapted from Sally's Baking Addiction