Healthy Apple Crisp naturally sweetened with maple syrup and topped with a crunchy oat pecan topping! Serve warm with vanilla bean ice cream.
Whoa. Just whoa. That’s how I feel about this healthy apple crisp (we’ll get to it), but also how I’m feeling about life in general. I came back from Israel last Tuesday to the election news and my heart nearly fell out of my body. I spent Wednesday laying in my bed crying. Crying, because I was just so disappointed and all the other adjectives I could go on and on about.
It’s weird to talk about politics on here, right? Or maybe it isn’t, because after all this is my blog and the basis of it is me writing about my life, beliefs, food and love. Many of you follow me because we connect in various ways. From food and body image to relationships and healthy living. I truly value all of you from the bottom of my heart. I value that this blog feels like a giant support system and a community I can speak to without judgements or any apprehension.
Just know that I’m hurting. I need a big emoji hug from all of you.
In exchange for some extra love, I made you this healthy apple crisp. It’s full of compassion, cinnamon and a fantastic crunchy oat pecan topping that will make you do a backflip (probably not, but maybe?). A dessert you can share with your loved ones and even the people who aren’t your bestie (if you know what I mean).
I created this recipe a few years back but the photos were terrible and weird looking. So I remade the recipe and had my bestie redo the photos. Ta-da. Now we’ve got some bomb ass apple crisp happening and ready to warm your kitchen up. I think we all need it.
This is a lightened up version of the traditional buttery and sugary dessert that everyone loves. It’s easier to make than pie and would be a lovely addition to your Thanksgiving table. My favorite way to serve it is with vanilla bean ice cream because why not. To keep it still a little light, I use Halo Top ice cream (have you tried it yet?).
Okay, I’ve got some serious baking and cooking to do. This next month is about to be insane with tasty recipes. I hope you’ll join me on the adventure!
If you make this recipe, be sure to tag #ambitiouskitchen on Instagram! I can’t wait to see your creation.
- Calories: 204
- Fat: 7.7g
- Carbohydrates: 34.7g
- Sugar: 23.2g
- Fiber: 4.2g
- Protein: 1.5g
- 1/3 cup whole wheat pastry flour
- 1/3 cup coconut sugar (or organic brown sugar)
- 1/2 cup old fashioned oats
- 1/2 teaspoon cinnamon
- 1/4 cup chopped pecans
- 1/4 cup cold butter or vegan buttery stick, cut into small cubes (can also use coconut oil)
- 5 medium Honeycrisp Granny Smith apples, peeled, cored and thinly sliced
- 1/4 cup pure maple syrup
- 1 teaspoon cinnamon
- 1 tablespoon vanilla extract or bourbon (optional)
- Preheat oven to 350 degrees F. Generously grease an 8x8 baking pan with nonstick cooking spray.
- To make the topping: Combine the flour, oats, brown sugar, cinnamon and pecans in a large bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. (Alternatively, you can cut in the butter with a pastry cutter, or place all of the topping ingredients in a food processor and pulse until just blended. My favorite method is to use my hands, as I believe you get the best crumbly topping that way.)
- Once finished, place topping in the fridge and begin making the apple filling.
- To make the filling: Place apples, maple syrup cinnamon and bourbon in a large bowl and toss to combine.
- Take a heaping 1/4 cup of the topping mixture and toss with the apple mixture. Place the apple mixture in prepared pan and sprinkle evenly with topping.
- Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 45-55 minutes, or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with low fat vanilla ice cream. Makes 9 servings.
Feel free to use walnuts or almonds instead of pecans.
TO MAKE GLUTEN FREE: use GF oats and a regular all purpose flour. To make it vegan, sub a buttery vegan stick for the butter.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Sarah Fennel // Broma Bakery