Healthier Apple Crisp with Maple Syrup and Oats
This Healthier Apple Crisp with maple syrup and oats is simple, cozy, and full of warm apple flavor. It’s naturally lower in sugar, uses whole grains, and can easily be made vegan or gluten-free, so it’s great for sharing with family and guests. Think of it as the easier, weeknight-friendly version of apple pie—perfect for Thanksgiving or anytime you need a quick fall dessert.
Kids in the Kitchen:
- Apples: Cut the apples into stick shapes then kids can slice across to cut in the sticks into a small dice. Check out my blog post, Teaching Knife Skills to Kids, for knife recommendations and more.
- Measure: There aren’t that many ingredients in this recipe, so kids can practice some measuring without it being too overwhelming. On the other hand, feel free to measure some things ahead of time and concentrate on having kids chop the apples or mix the crumble topping together.
- Topping: Make sure to use a big bowl and let kids use their hands to squish the topping ingredients together. It might get a little messy but it’s worth it.
- Serve: Have kids help scoop the apple crisp into bowls and serve to family or guests.
Subs and Tips for making Healthier Apple Crisp:
- Dairy-free: Use a dairy-free, vegan stick butter for this recipe to make is dairy-free and vegan.
- Gluten-free: Use gluten-free oats and gluten-free cup-for-cup style flour, such as King Arthur Flour.
- Apples: I like to use a variety of apples for this recipe, including sweet and tart apples. That way all of the different apples create a delicious combination of flavors and textures.
- Sweetener/Sugar: I use maple syrup in this recipe because I love the flavor. However, you can use brown sugar instead if you prefer. Brown sugar is also much less expensive, so I use that sometimes as well. Since brown sugar is sweeter than maple syrup per cup, I tend to use less.
- Only have regular rolled oats? To turn rolled oats into something similar to “instant” quick oats you need to pulse them in the food processor until they resemble a coarse meal. Do not process them all the way into a powder. After processing, measure the amount you need for the recipe.
- No Oats?: If you can’t use oats, you can make the topping with a mix of flour and chopped nuts or seeds. Crushed gluten-free cereal also works in a pinch.
- Make-Ahead: Assemble the crisp and store it, covered, in the refrigerator for up to 24 hours before baking. Add 5–10 extra minutes of bake time if baking straight from the fridge.
- Half Portion: This recipe makes enough to serve 8. However, if you only need 4 large portions, cut the recipe in half and use an 8×8-inch or 9×9-inch pan. You can also divide the crisp into individual ramekins—perfect for kids or entertaining.
Healthier Apple Crisp
Ingredients
- 3 pounds (about 6 large apples) apples I like to use different varieties, some crispy and some softer. I use 2 large Granny Smith, 2 large Cortland/Macintosh, and 2 Honeycrisp.
- 3/4 cup apple cider, apple juice, or water (see note)
- 1/2 cup maple syrup or 1/3 cup brown sugar
- 1/2 tsp cinnamon
- pinch of salt
- 1 Tbsp cornstarch
Crumble Topping
- 1 1/2 sticks (12 oz) unsalted butter or vegan butter
- 2 cups all-purpose, whole wheat, or gluten-free flour
- 2 cups quick-cooking "instant" oats see note for sub
- 1/2 cup plus 2 Tbsp maple syrup
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice or another 1/2 tsp of cinnamon
- 1/2 tsp salt
- 1/2 tsp baking powder
Instructions
- Heat the oven to 350 degrees. Lightly grease a 9-by-12-inch baking dish with oil spray or butter.
- I leave the peel on the apple, but you can peel them if you prefer. Chop the apples into 1/4-inch dice and place them in the baking dish.
- Add the maple syrup, apple cider, cinnamon, salt, and cornstarch on top of the apples. Toss, using a spoon or your hands, to coat the apples and make sure everything is well mixed. Spread the apples into an even, flat layer.
- Melt the butter and add to a large bowl. Mix in the maple syrup.
- Add the flour, oats, cinnamon, pumpkin spice, salt, and baking powder to the bowl. Mix until everything is combined and forms a crumbly but moist mixture.
- Crumble the topping over the apples, covering them completely. I like to squeeze the mixture in my hand then sprinkle it over to create some large clumps of the topping.
- Bake the apple crisp until the topping is golden brown, about 40 minutes. Cover the crisp with aluminum foil and bake for an additional 20 minutes. This will ensure the apples get completely soft and the topping doesn't get too brown.
- Allow the crisp to cool for 15 to 20 minutes then serve. The crisp can be made a day ahead and stored at room temperature. You can reheat it in a 350 oven for 10 to 15 minutes before serving if you'd like.
Notes
Serving Suggestions & Freezing Instructions
Serving Suggestions:
This healthier apple crisp is delicious straight from the oven, but there are so many fun ways to serve it depending on the occasion. For a classic cozy dessert, spoon the warm crisp into bowls and top with a scoop of vanilla ice cream or a swirl of whipped cream. If you’re keeping things dairy-free, coconut whipped cream or your favorite plant-based ice cream pairs perfectly with the warm cinnamon apples.
For a lighter option, try serving the crisp with a spoonful of Greek yogurt. The creamy tang balances the sweetness and makes this dessert feel right at home at breakfast or brunch. Leftovers are also fantastic crumbled over warm oatmeal, stirred into yogurt bowls, or enjoyed cold straight from the fridge—my kids love it any time of day!
How to Store:
Allow the apple crisp to cool completely before storing to help keep the topping from getting soggy. Cover the baking dish tightly or transfer leftovers to an airtight container, then refrigerate for 3 to 4 days. To reheat, warm individual portions in the microwave, or refresh the entire dish in a 350°F oven for 10–15 minutes to bring back that crisp, golden topping.
How to Freeze Apple Crisp:
Apple crisp freezes wonderfully, making it a great make-ahead dessert for busy families or holiday gatherings. You can freeze the crisp after baking or freeze it unbaked so it’s ready to pop into the oven whenever you need it.
-
To Freeze After Baking:
Let the crisp cool completely, then wrap the dish tightly in foil or transfer it to a freezer-safe container. Freeze for up to 3 months. Reheat the baked crisp straight from frozen in a 350°F oven until warmed through and bubbly, usually 25–30 minutes depending on your pan. -
To Freeze Before Baking:
Assemble the crisp as directed but stop before baking. Cover tightly with plastic wrap and foil, or place in a freezer-safe container with a lid. Freeze for up to 3 months. When ready to bake, place the frozen crisp in the oven and add 15–20 extra minutes to the baking time. For the most even texture, you can also thaw it overnight in the refrigerator and bake as usual.
Freezing the crisp—either baked or unbaked—makes this recipe extra flexible and perfect for meal prep, entertaining, or keeping a cozy fall dessert on hand whenever the craving hits.
Save to Pinterest!
Looking for other wholesome and fun apple recipes??
Apple Recipes to Cook with Kids