Nothing says summer like key lime bars! I absolutely had to make these after seeing…
healthy apple crisp
Paleo
Gluten-Free
Dairy-Free Option
Low-Carb
This healthy apple crisp features tender cinnamon apples topped with a crunchy almond-walnut crumble. Furthermore, it’s made with natural sweeteners and no refined sugar or flour. As a result, you get all the cozy fall flavors without the blood sugar spike!
healthy apple crisp
Servings 8
Ingredients
For the Apple Filling:
- 5-6 medium apples peeled and sliced (Gala and Granny Smith work well)
- Juice of 1/2 lemon
- 1 teaspoon cinnamon
- Pinch of ground nutmeg
- 1/2 teaspoon pure vanilla extract
- 1.5 tablespoons almond flour
- 1 tablespoon Swerve brown or brown sugar/maple syrup
- 1/4 teaspoon sea salt
- 1/4 cup water
For the Crisp Topping:
- 3/4 cup walnuts
- 1/2 cup almonds or pecans
- 1/3 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 1/4 cup coconut oil or butter
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4-1/2 teaspoon sea salt
Instructions
- Preheat and prep: Preheat oven to 350°F. Grease a 9×9-inch baking dish.
- Prepare apple filling: In a large bowl, combine 5-6 apples (peeled and sliced), juice of 1/2 lemon, 1 teaspoon cinnamon, pinch of nutmeg, 1/2 teaspoon vanilla, 1.5 tablespoons almond flour, 1 tablespoon Swerve brown, and 1/4 teaspoon sea salt. Toss until apples are evenly coated. Stir in 1/4 cup water (add 1-2 additional tablespoons if mixture seems dry). Transfer to greased baking dish.
- Make the topping: Add 3/4 cup walnuts, 1/2 cup almonds, 1/3 cup coconut, 1/2 cup almond flour, 1/4 cup coconut oil (broken into chunks), 3 tablespoons maple syrup, 1 teaspoon vanilla, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4-1/2 teaspoon salt to a food processor. Pulse 4-5 times until ingredients have a coarse texture and stick together slightly. Do not over-process—you want visible nut pieces and texture.
- Assemble: Spread topping evenly over apples, covering completely.
- Bake: Bake uncovered for 25 minutes. Check if top is browning too quickly. If so, cover with foil. Continue baking for 15-20 minutes more, until apples are tender when pierced with a fork and topping is golden brown.
- Rest and serve: Let cool 5-10 minutes before serving. Serve warm, optionally topped with vanilla ice cream or whipped cream.
Golden, crunchy topping over tender cinnamon apples – comfort food that’s actually good for you!
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Pro Tips for Perfect Apple Crisp
- Don’t over-process the topping: First and foremost, pulse just until ingredients stick together slightly. You want visible nut pieces for texture, not a paste.
- Mix apple varieties: Additionally, combining sweet (Gala, Fuji) and tart (Granny Smith) apples creates the best flavor balance.
- Check for doneness: Moreover, apples should be tender but not mushy when pierced with a fork. Topping should be golden brown.
- Coconut oil temperature: Furthermore, room temperature coconut oil is easier to break into chunks for the food processor.
- Make it dairy-free: Finally, use coconut oil instead of butter in the topping. The recipe is already dairy-free as written!
Storage & Reheating
Refrigerator: First, store covered in the refrigerator for up to 4 days. The topping will soften slightly but still tastes delicious.
Reheating: Alternatively, reheat individual portions in the microwave for 30-45 seconds, or in a 350°F oven for 10-15 minutes to re-crisp the topping.
Make ahead: Additionally, prepare the apple mixture and topping separately up to 1 day ahead. Store in refrigerator, then assemble and bake when ready to serve.
Freezing: For longer storage, freeze unbaked apple crisp tightly wrapped for up to 3 months. Bake from frozen, adding 15-20 extra minutes to baking time.
Why This Recipe Works
This apple crisp delivers warm, comforting flavors while using ingredients that won’t spike your blood sugar. In fact, the combination of nuts and almond flour creates satisfying crunch. Furthermore, natural sweeteners provide sweetness without refined sugar.
Key Ingredients Explained
- Swerve brown: A zero-calorie, non-glycemic sweetener that caramelizes and bakes like brown sugar with no aftertaste. Additionally, it doesn’t affect blood glucose or insulin levels.
- Nut and coconut topping: The combination of walnuts, almonds, and coconut provides healthy fats, protein, and crispy texture. Moreover, it’s rich in omega-3s and fiber.
- Apple variety: Using a mix of Gala (sweet) and Granny Smith (tart) creates balanced flavor. As a result, the apples soften during baking while maintaining some texture.
- Almond flour: Replaces traditional refined flour. Furthermore, it’s naturally gluten-free and packed with protein, fiber, and vitamin E.
- Maple syrup: Provides natural sweetness and helps bind the topping together. However, you can substitute with honey or additional Swerve brown for lower carbs.
Frequently Asked Questions
Can I make this nut-free?
For a nut-free version, replace almond flour with half the amount of coconut flour (coconut flour absorbs more liquid). However, replace walnuts and almonds with sunflower seeds or additional coconut flakes.
What can I substitute for Swerve?
Substitute Swerve brown with Lakanto golden, Sukrin Gold, coconut sugar, or regular brown sugar. Nevertheless, note that coconut and brown sugar are not low-carb. You can also use additional maple syrup.
Why is my topping not crispy?
First, make sure you baked it uncovered for the first 25 minutes. Only cover with foil if the top browns too quickly. Additionally, don’t over-process the topping—it should have visible nut pieces, not be paste-like.
Can I use a different size pan?
Yes! An 8×8-inch pan works for a thicker crisp. Alternatively, a 9×13-inch pan creates a thinner layer. Adjust baking time by 5-10 minutes depending on thickness.
Is this really low-carb?
At 17g net carbs per serving, this is lower-carb than traditional apple crisp (35-45g carbs). However, for keto-friendly, use Swerve brown instead of maple syrup and serve smaller portions.
Can I use frozen apples?
Fresh apples work best for texture. However, if using frozen, thaw completely and drain excess liquid before mixing with other ingredients.
Anonymous says
Made this to follow our Thanksgiving meal and we all loved it. A la mode as shown plus a bit of caramel sauce. Perfection.