Healthy Apple Crisp

Every fall, the two apple trees on my farm provide so many wonderful Honeycrisp apples that I turn into a variety of apple recipes. There is something extra special about picking them myself and turning them into this easy apple crisp, a cozy fall dessert that my family loves, especially my daughter Jo. Her love for this apple crisp has earned this recipe a shoutout on my Mother’s Day card several years in a row. It’s a simple fruit dessert made with wholesome, familiar ingredients, less sugar than most traditional apple crisps, and no fancy equipment, making it one of my favorite ways to ring in apple season.

Ingredient Notes And Substitutions

There are no fancy ingredients in my homemade apple crisp. All that’s needed are fresh apples and everyday pantry items and spices. 

• Apples: I choose firm, crisp apples that hold their shape during baking rather than becoming overly soft or mushy. Honeycrisp apples are my favorite to use because the apples from my own trees have a wonderful balance of sweetness and tartness, and their firm texture works beautifully in a baked crisp. Other firm and sweet baking apples, such as Pink Lady, Fuji, or Braeburn, also work well. If using a tart apple, like Granny Smith apples, I recommend adding another 1 tablespoon brown sugar or maple syrup to the apple mixture. 
• All-purpose flour: I use flour in both the apple mixture and the topping. It helps thicken the juices released by the apples while also giving the crisp topping its crumbly texture.
• Brown sugar: A modest amount of lightly packed brown sugar adds sweetness and helps the topping develop a delicious golden-brown finish.
• Fresh lemon juice: I never skip the fresh lemon juice. I love adding fresh lemon juice to so many of my recipes because it brings a bright, fresh taste and balances the sweetness of the apples and brown sugar.
• Vanilla extract: Vanilla adds another layer of warmth and brings out the natural sweetness of the apples.
• Cinnamon and nutmeg: These classic warming spices give the apple filling that unmistakable fall flavor.
• Rolled oats: Old-fashioned rolled oats provide texture and heartiness in the crisp oat topping. I prefer rolled oats rather than quick oats or steel cut oats for a more substantial crumble and the right texture.
• Pecans: Chopped pecans add a wonderful nutty flavor and a little extra crunch to the topping. I’ve also used walnuts, which taste great. For a nut-free version, I simply leave them out.
• Butter: Softened butter helps bind the topping ingredients together and creates those delicious buttery, golden-brown crumbles. I use unsalted butter, but salted butter works just fine. 

Find the ingredient list with exact measurements in the recipe card below.

From The Mixing Bowl To The Oven

It takes me just about 10 minutes to assemble this apple crisp. It couldn’t be easier! 

1. Coat the apples: I start this recipe by tossing the sliced apples with flour, brown sugar, fresh lemon juice, vanilla, cinnamon, and nutmeg until every piece is evenly coated. The apples go into the baking dish and I spread them around in an even layer.  
2. Make the crisp topping: I make the topping by combining the oats, flour, pecans, brown sugar, cinnamon, and salt, then working in the softened butter until the mixture looks crumbly and holds together in small clumps.
3. Top the apples with the crisp: I sprinkle the topping evenly over the apples and cover the dish with foil before baking. The covered baking time gives the apples a chance to soften and release their juices without allowing the topping to brown too quickly. After 35 to 40 minutes, I remove the foil and continue baking until the apples are bubbling and tender and the topping is golden brown and lightly crisp. I like to let the crisp cool for at least 10 minutes before serving so the juices can settle slightly and we can dig in without burning our mouths (though the waiting is hard!).

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Gluten Free

I can easily make this apple crisp gluten free by replacing the all-purpose flour with an equal amount of a 1:1 gluten-free baking flour blend, oat flour, or almond flour in both the apple filling and the crisp topping. For anyone who needs to avoid gluten completely, I also recommend using certified gluten-free rolled oats.

The Finishing Touch

I serve this apple crisp warm, straight from the baking dish, when the apples are still warm, tender, and fragrant. It’s delicious all on its own, but a scoop of vanilla ice cream or whipped cream makes it extra special. I love making this dessert throughout the fall for family dinners, weekend apple-picking days, fall football gatherings, and holiday meals.

Storing And Reheating Leftovers

I store the cooled apple crisp covered in an airtight container in the refrigerator for up to 3 days. For the best texture, I reheat individual portions in my countertop toaster oven until warm. Also, the entire baking dish can also be reheated in a 350°F oven until warmed through. A few minutes in the oven or toaster oven helps bring some of the crispness back to the topping.

Recipe Changelog

• August 2026: We previously published a version of apple crisp that was gluten free. The topping was made with gluten-free flour, brown sugar or coconut sugar, cinnamon, and coconut oil. The apple filling was made with diced apples, brown sugar, coconut milk, and cinnamon. Download the previous version here.

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The photos in this post were taken by Megan McKeehan.

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