Easy, Healthy Apple Crisp

Another week gone by!  I was out in Denver for work Tuesday afternoon through Thursday night for a team training.  It was nice to get together with the new team, we’re all scattered all over the country and this doesn’t happen a ton so it was nice that it happened so soon after I transferred!  My favorite part was our team building activity on Wednesday night.  We did a cooking class, “A Night in Tuscany.”  Everything was absolutely amazing and I can’t wait to remake some of the recipes at home and share them on here!

Matt’s parents drove down from Syracuse today so we made them dinner and hung out at our apartment tonight.  We made one of our favorite soups, the Creamy Chicken and Wild Rice Soup, from last year.  We made a delicious salad (post coming up next), and then this healthy apple crisp recipe!  It is absolutely delicious, the addition of the pecans is absolutely perfect.  I hope you enjoy as much as I did!

Easy Apple Crisp (recipe from here)

Serves: 6+


  • 1 cup old-fashioned oats (use certified gluten-free oats if making this recipe GF)
  • 1/2 cup almond meal*
  • 1/2 cup chopped pecans (or walnuts)
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil (or butter)
  • 4+ apples, cored and diced (about 5-6 cups)
  • 2 teaspoons freshly-squeezed lemon juice


  1. Preheat oven to 350 degrees F.
  2. Add oats, almond meal, nuts, 1/2 teaspoon cinnamon, and salt to a mixing bowl, and toss until combined.
  3. Add maple syrup and melted coconut oil (or butter), then toss until combined. Set aside.
  4. In a separate bowl, combine the apples, lemon juice and remaining 1 teaspoon cinnamon, and toss until combined.
  5. Spread the apple mixture evenly into a greased 8×8-inch or 9×9-inch pan, then sprinkle the oat mixture evenly on top of the apples.
  6. Bake for 35-40 minutes, or until the topping is crisp and golden and the apples are soft and cooked through. Serve immediately, with vanilla ice cream if desired.

Crisp can be refrigerated for up to 3 days.

*If you can’t find almond meal at the store, you can pulse almonds in a food processor until fine to make almond meal.  Or, you can substitute in white whole wheat flour (or all-purpose flour) in place of the almond meal.

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