This healthy almond butter apple crisp is topped with thick almond butter and oat crumble topping. It’s lightly sweetened with coconut sugar. Perfect for dessert or a sweet breakfast or snack. Vegan and gluten-free.
As soon as the weather drops below 65°F, apple crisp is in my oven. It’s the first thing I crave as soon as there is the slightest hint of fall in the air. Growing up apple crisp was always my favorite fall dessert. Now it’s something I look forward to baking every year. It welcomes in the new season with a strong sense of nostalgia. There’s nothing like the warm gooey apple filling that’s topped with an irresistible cookie-like oat crumble. It’s such an irresistible dessert, especially when the apples are at their peak. What are you waiting for? Grab some apples and turn on your oven. It’s time to make this healthy almond butter apple crisp.
healthy Almond Butter Apple Crisp
This healthy almond butter apple crisp is a Nourished by Nutrition version of a classic. Instead of using regular cane sugar and butter, this version uses coconut sugar and a mixture of coconut oil and almond butter. This combination creates an irresistible cookie-like crumble topping. There is also quite a bit less sugar than you’re traditional apple crisp. The filling for this apple crisp was inspired by my cinnamon baked apple slices. Since apples are extremely sweet already there is no sugar added to the filling. When apples are baked their sugars breakdown, making them much sweeter tasting. When combined with cinnamon and lemon juice this creates a sweet, gooey filling.
The cookie-crumble almond butter and oat topping may arguably be the best part. Oat flour, oats, coconut sugar, almond butter and coconut oil come together to create thick oat clusters that top the sliced apples. You’ll notice there is twice the amount of topping you’ll find in other recipes. The crumble topping covers the entire crip, but since there is less sugar it’s not overwhelmingly sweet.
This healthy apple crisp is a crowd-pleaser. Serve with a scoop of vanilla cashew ice cream for dessert. But my favorite way to enjoy it is for a sweet breakfast or snack. Since there isn’t much added sugar you can start the day or bridge a meal with this apple crisp and still feel great afterward. My only recommendation is serving it with a dollop of Greek-style yogurt for a little more staying power.
NOURISHED BY NUTRITION FACTS:
Apples – even though apples are fruit and rich in carbs and simple sugars they have a low glycemic index. This means that apples won’t raise blood sugar levels as high as other simple carbohydrates. This is due to their high fiber content. Since a lot of the fiber in apples is found in the skin, I recommend keeping the skin on when making this apple crisp. Fiber is so important for digestion, blood sugar stabilization and detoxification. Apples are also a good source of vitamin C potassium and the antioxidants quercetin and catechin. Quercetin has an anti-inflammatory effect, whereas catechin has been shown to improve brain and muscle function. (1) (2) (3)
Oats – oats and oat flour make this a gluten-free apple crisp. Oats are a complex carbohydrate, making it a good source of fiber. One ½ cup serving provides 4g of fiber and contains both soluble and insoluble. Oats are an excellent source of soluble fiber called beta-glucans. Soluble fiber draws water into your intestinal tract. This type of fiber helps support regular digestion, helps us feel fuller, and can help lower cholesterol and blood sugar levels. (4)
Low-sugar – this apple crisp has far less sugar than your traditional apple crisp. The filling has no added sugar but gets its sweetness from the natural sugars in the apples. The crumble topping is sweetened with coconut sugar. This crisp up the crumble topping, as opposed to using maple syrup which has too much moisture. Even though apple crisp is meant to be a dessert, I’m a huge advocate for reducing sugar. This helps keeps blood sugar stable. Stable blood sugar is so important for managing your hunger hormones, stabilizing your hormones, managing cravings and preventing the unwanted sugar crash. When you reduce the amount of sugar you consume, you re-sensitize your taste buds and slightly sweet treats will taste very sweet!
IF YOU LOVE THis Almond Butter Apple Crisp, YOU’LL ALSO ENJOY THESE RECIPES:
- Cinnamon Baked Apple Slices
- Mixed Berry Crumble Bars
- Maple Sweetened Apple Crisp – Oh Lady Cakes
- Creamiest Apple Pie Oatmeal – Brewing Happiness
- Maple Sweetened Stovetop Applesauce – With Food and Love
Almond Butter Apple Crisp
Healthy apple crisp sweetened with coconut sugar and topped with an almond butter and oat crumble topping. Vegan and gluten-free.
For the topping:
- 1 cup oat flour
- 1 cup rolled oats
- 1/2 cup coconut sugar
- 1/4 cup coconut oil or ghee
- 1/4 cup almond butter
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
For the filling:
- 6 medium apples (pink lady, braeburn, honeycrisp, granny smith)
- 1/4 cup lemon juice
- 2 teaspoon cinnamon
Preheat oven to 350F. Lightly grease an 8×10 (or 2.5 qt) baking dish with coconut oil.
To make the topping: Add the coconut oil, almond butter, coconut sugar and cinnamon to a large bowl. Use the back of a fork to break up the coconut oil and almond butter into the flour until a crumble forms. Then add in the oats. Use the fork or your hands combine until the mixture sticks together in large crumbles.
To make the filling: Slice apples into 1/8 inch slices. Place apples, in a large bowl with the lemon juice and cinnamon (and maple syrup or coconut sugar if using). Toss to combine. Place the apple mixture in the prepared baking dish. Using your hand, break up the crumble topping and evenly distribute over the apple slices.
Place the baking dish in the oven for 55 min to 1 hr and 20 min. You’ll know it’s done when the topping is golden brown and filling is bubbling. The longer you cook the apple crisp that more gooey the filling. Remove from oven and cool for 10 minutes before serving. Store covered in the fridge for up to 5 days.
If you’d like a sweeter filling, add 2-4 tablespoons of coconut sugar or maple syrup. I find the apples to be sweet enough without the added sugar, especially when cooked long enough.
I recommend slicing the apples in thin 1/8th in slices. This allows you to pack in the apples while also making sure they soften completely while baking. Cooking the crisp longer creates softer apples with more of a sweet, gooey filling. This is why the time ranges from 55 minutes to 1 hour and 20 minutes. I prefer soft, gooey apples so I like cooking my apple crisp longer, but it’s your choice!
DID YOU MAKE THIS RECIPE?
I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.
I was craving a cozy recipe that wouldn’t have me feeling super heavy and guilty. This was PERFECT. Even my fiancé liked it and he claims to “not like baked fruit.” I drizzled a little maple syrup on top but I probably didn’t need to do so. Going to have it for dessert with a scoop of vanilla on top and probably for breakfast tomorrow!
[…] Almond Butter Apple Crisp […]
Jess! This looks so good! And as soon as this extreme Texas heat chills out, I’m making it.
Oh my goodness, I hope you do! I think you’ll love it. I know I’m a little early with the fall treats but I couldn’t help myself. We got a chilly day over the weekend but you might have guessed it’s back up in the 80s…typical STL weather. Sending you all the fall vibes and a huge hug.