This Easy Apple Crisp recipe is made with tart and tangy apples, cinnamon, and a buttery oat crumble topping. It contains no refined flour or refined sugar, which makes it a little more nutritious than traditional apple crisps. A warm and cozy, irresistible fall dessert!
Warm apples with cinnamon are my favorite in the fall. This Easy Apple Crisp is my go to dessert at this time of year. What’s not to love? It comes together quickly, smells and tastes amazing, and is always a crowd pleaser. It’s also budget friendly and can be made ahead of time.
Tammy’s Tips for Making Easy Apple Crisp
Apples – Crisp apples are best for warm apple recipes. I used both Granny Smith and Gala for this recipe. I love tartness of the Granny Smith combined with the sweetness of the Gala. Honey Crisp, Golden Delicious, and Jonagold are also great choices.
Apples are loaded with antioxidants, including quercetin, which works to boost immune function and reduce inflammation. They also are an excellent source of fiber and have a low glycemic index. Be sure to leave the peels on to get all of the fiber and other beneficial vitamins and minerals.
Arrowroot Powder – I prefer arrowroot powder over corn starch. Most arrowroot is not extracted using high heat and chemicals which is the way corn starch is extracted.
Preparing Ahead – The crisp can be prepped several hours ahead of time. Prep the apple filling and place in a pie dish, cast-iron skillet, or individual ramekins.
In a separate bowl, mix all the crumble topping ingredients, except butter. Just before you are ready to bake, add the cold butter and sprinkle evenly over the apple filling.
Whipped Cream – Skip the Cool Whip and spray whipped cream and make your own. It tastes so much better, and it’s not loaded with highly refined ingredients. I just add cold organic grass-fed heavy whipping cream into my mixer with a little vanilla extract and beat on medium speed until peaks form. You can make the whipped cream a day ahead of time.
Plain yogurt and vanilla ice cream are also yummy toppings. I don’t purchase ice cream often, but when I do, I usually purchase Alden’s Organic. It’s a little pricy, but it doesn’t contain high fructose corn syrup, artificial flavors, or GMOs.
If you make this Easy Apple Crisp, please let me know. You can leave a comment and/or a rating below, and be sure to tag me on Instagram. I love hearing from you and seeing your creations!
Easy Apple Crisp
This Easy Apple Crisp recipe is made with crisp apples and topped with a buttery oat crumble. It contains no refined flour or refined sugar, which makes it a little more nutritious than traditional apple crisps. A warm and cozy, irresistible fall dessert!
For The Apple Filling
- 6 medium, firm, crisp apples, cored and sliced I used a combination of Granny Smith and Gala
- 1/2 lemon, juiced
- 2 tbsp lemon zest
- 1/4 cup pure maple syrup
- 1 tsp cinnamon
- 2 tbsp arrowroot powder
For The Oat Crumble Topping
- 1/2 cup whole wheat flour
- 1/2 cup quick or rolled oats, uncooked
- 4 tbsp coconut sugar
- 3/4 tsp cinnamon
- 3/4 tsp nutmeg
- 4 tbsp cold butter, cubed
Preheat oven to 375 degrees F.
In a medium bowl, combine first 5 ingredients for the apple mixture. Mix in arrowroot powder. Place apples in an ungreased 9 inch pie dish, 8 inch cast-iron skillet, or individual ramekins.
In a medium bowl mix flour, oats, coconut sugar, cinnamon, and nutmeg. Cut in butter with a fork or pastry blender until mixture becomes crumbly and is well incorporated. Sprinkle evenly over apple filling.
Bake for 40 minutes or until apples are bubbly and soft and topping is golden brown. Serve warm with homemade whipped cream.
The crisp can be prepped several hours ahead of time. Prep the apple filling and place in a pie dish, cast-iron skillet, or individual ramekins. In a separate bowl, mix all the crumble topping ingredients, except butter. Just before you are ready to bake, add the cold butter and sprinkle evenly over the apple filling.
We recommend using organic ingredients whenever possible.
Here are some other fall recipes you may like to try.
Whole Grain Rice and Mushroom Stuffed Acorn Squash
Green Bean Salad with Balsamic Glaze
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