Healthy Ooey-Gooey Apple Crisp w/ Extra Crisp Topping

Gluten-Free, Dairy-Free + Refined Sugar-Free

This apple crisp is everything you want in a fall dessert, gooey, golden, and full of warm spice, with an extra thick, crunchy topping for all the crisp lovers out there. Sweet baked apples bubble beneath a nutty oat crumble that’s perfectly caramelized and satisfyingly crisp, giving you that irresistible contrast of soft and crunchy in every bite. What makes this version extra special is how nourishing it is. It’s made with fibre-rich oats, almond flour, and heart-healthy pecans or walnuts, offering a balance of slow-digesting carbohydrates, healthy fats, and plant protein to keep blood sugar stable and hormones happy. Instead of refined sugar, it’s naturally sweetened with pure maple syrup and coconut sugar, both adding subtle caramel notes while supporting more balanced energy. Apples bring antioxidants, quercetin, and pectin fibre to support gut health and digestion, while cinnamon helps regulate blood sugar and reduce inflammation. A touch of vanilla and sea salt ties everything together with that warm, cozy flavour we crave through fall and winter. Enjoy it straight from the oven with a scoop of coconut yogurt or a drizzle of almond butter for a nourishing dessert, or even as a wholesome breakfast treat the next morning. It’s a true comfort food classic made cleaner, more functional, and just as indulgent.

Ingredients

Serves 6–8

For the Apple Filling:

6 medium organic apples (Honeycrisp or Pink Lady for sweetness, Granny Smith for tartness), peeled, cored, and sliced

2 tbsp lemon juice
2 tbsp coconut sugar

3 tbsp pure maple syrup or agave
1 tbsp arrowroot starch

1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla extract
Pinch of sea salt
For the Crisp Topping:

3 cups gluten-free rolled oats
1 cup almond flour
1 cup chopped pecans or walnuts
⅔ cup coconut sugar
½ cup pure maple syrup or agave syrup
⅔ cup coconut oil or grass-fed ghee, melted
2 tsp cinnamon
Pinch of sea salt

Method

Preheat oven to 350°F (175°C). Lightly grease a medium baking dish (8x8 or similar).
In a large bowl, toss sliced apples with lemon juice, maple or agave syrup, coconut sugar, arrowroot, cinnamon, nutmeg, vanilla, and salt until coated. Spread evenly into baking dish.
In another bowl, mix oats, almond flour, pecans, coconut sugar, cinnamon, and salt. Stir in the syrup and melted coconut oil until crumbly and slightly sticky.
Generously scatter topping over apples, pressing some parts down for gooey bites and leaving some loose for crunch.
Bake uncovered for 45 minutes, until apples are bubbling and topping is deeply golden.
Cool slightly before serving to let the gooey middle set.

Serving Suggestions

Serve warm with coconut whip or a scoop of dairy-free coconut vanilla ice cream with a touch of flakey maldon salt on top.
For breakfast, pair with a dollop of Greek-style coconut yogurt for protein balance.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist