What’s better than apple pie and a whole lot easier to make? Apple crisp! This apple crisp recipe is gooey on the inside, and tender but crisp on top. It’s made with wholesome ingredients, like old-fashioned oats, almond meal, pecans, honey, and of course, lots of fresh apples.
On a cool fall day, there’s nothing better the smell of this apple crisp baking in the oven. This homemade dessert would also be the perfect ending to your Thanksgiving supper.
This is my favorite apple crisp recipe, and it just happens to be gluten free and healthier than the rest. This recipe is made with significantly less sugar than most apple crisps, but tastes just as good. In fact, I’d say it’s even better!
This crisp turned out great for me when I made it a few years ago, but I heard that it didn’t turn out as well for some of you. This stuff keeps me up at night.
I’ve retested and tweaked this recipe, and it’s now better than ever. I’m so pleased to hear that with these updates, this crisp has been turning out perfectly in your kitchens.
How to Make the Best Apple Crisp
Apples take a long time to release their moisture, so my original crisp recipe was a little dry. To remedy this, I switched from using 1-inch chunks of apple to thinly sliced, which take less time to get juicy and cook through. I also added some liquid to the filling to the get the ball rolling, and reduced the amount of starch.
To ensure that the topping doesn’t get too crisp, you’re going to bake the apples for 20 minutes and then add the topping. This is actually pretty convenient, because it means that your crisp can start baking while you are still mixing together the topping.
That’s it! You’ve just made an apple dessert that rivals apple pie in flavor and comfort-food factor, but it’s so much easier.
Watch How to Make Apple Crisp
Healthy Apple Crisp Ingredients
The recipe is flexible. You can easily make it dairy free, vegan or nut free. See the recipe notes for details.
- Granny Smith Apples: Fresh and thinly sliced. No need to peel your apples—the skin softens up so much in the oven, you’ll hardly notice it’s there. You could also use Honeycrisp apples, or a combination of Granny Smith and Honeycrisp.
- Old-Fashioned Oats: Oats form the base of the topping. Once baked, they are perfectly crisp-tender. Be sure to use certified gluten-free oats for gluten-free apple crisp.
- Almond Meal or Almond Flour: Almond meal (or flour) lends some irresistible richness and flavor. You can use regular flour in place of the almond meal, if you prefer (see nut-free recipe note).
- Pecans or Walnuts: Chopped pecans or walnuts are technically optional in the filling, but I never leave them out. I love those little bites of nutty goodness.
- Honey or Maple Syrup: We’ll use one of these natural sweeteners in the filling instead of plain sugar. As a bonus, they impart some additional flavor that tastes so nice.
- Coconut Sugar or Brown Sugar: We’ll use some sugar in the topping, since liquid sweeteners would interfere with the texture. I like to use coconut sugar since it’s less refined, but brown sugar works just as well.
- Butter: This topping calls for a reasonable amount of melted butter, and I promise, you won’t regret it.
- Greek Yogurt: We’ll use some Greek yogurt in place of some additional butter (though you can totally go all in on the butter if you’d like). I love that the yogurt imparts a subtle tang.
- Liquid (Water, Bourbon, Apple Cider, Etc.): A little bit of liquid helps the apples break down. Additional options include brandy or apple juice. I love to use equal parts water and bourbon so the bourbon flavor is subtle. I think it’s just right!
- Lemon Juice: A squeeze of lemon juice brightens up the flavor of the filling.
- Starch: You can use arrowroot starch or cornstarch. The starch helps the filling come together so it’s not watery.
- Cinnamon and Allspice: No apple crisp recipe would be complete without some warming spices.
The Best Apples for Apple Crisp
Granny Smith apples are the perfect apple for crisps. They retain their shape but become wonderfully tender in the oven, whereas other apple varieties turn to mush. Their tart flavor mellows and sweetens in the oven, but doesn’t turn overtly sweet. Some contrast is key!
Another great option, albeit more expensive, would be Honeycrisp apples. They possess similar qualities and have become widely available in recent years. You could even use a combination of the two!
More Apple Recipes to Enjoy
Craving more apple deliciousness? Check out these recipes:
- Apple Steel-Cut Oatmeal
- Favorite Green Salad with Apples, Cranberries and Pepitas
- Gluten-Free Apple Tart
- Healthy Apple Muffins
- Homemade Bircher Muesli
Please let me know how this crisp turns out for you in the comments! I hope it’s your new favorite fall dessert.
Gluten-Free Apple Crisp
- Prep Time: 20 minutes
- Cook Time: 50 mins
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
This wholesome, honey-sweetened apple crisp is covered in an irresistible oat, almond meal and pecan topping. This dessert is perfect for the holidays! This recipe yields about 8 modest servings.
- 2 ¼ pounds Granny Smith apples (about 5 large or 7 small), cored and sliced into ¼” thick wedges
- ⅓ cup honey or maple syrup
- ¼ cup water, or bourbon or brandy, or apple cider or apple juice (I like 2 tablespoons bourbon and 2 tablespoons water)
- 1 tablespoon lemon juice
- 2 teaspoons arrowroot starch or 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice or nutmeg
Oat, almond meal and pecan topping
- 1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
- ½ cup firmly packed almond meal or almond flour
- ½ cup chopped pecans or walnuts (optional but recommended)
- ⅓ cup lightly packed coconut sugar or brown sugar
- ¼ teaspoon fine sea salt
- 4 tablespoons unsalted butter, melted
- ¼ cup plain yogurt (Greek or regular)
Don’t forget vanilla ice cream, for serving!
- Preheat the oven to 350 degrees Fahrenheit.
- Place the sliced apples in a 9” square baking dish. In a liquid measuring cup, whisk together the honey and water until combined. Add the lemon juice, starch, cinnamon and allspice, and whisk to combine. Pour the mixture over the apples and toss to combine. Bake for 20 minutes.
- Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, pecans, coconut sugar and salt. Mix in the melted butter and the yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
- Once the apples have baked for 20 minutes, give them a stir and redistribute them evenly in the baker. Dollop small spoonfuls of the oat mixture evenly over the filling (see photos, no need to pack it down). Return the baker to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is nice and golden.
- Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist. Leftovers keep well in the refrigerator, covered, for about 5 days.
Recipe adapted from my pear cranberry crisp.
Why buy organic? Apples are #4 on the Dirty Dozen list, meaning that conventionally grown apples are generally high in pesticide residues.
Make it nut free: To make this recipe nut free, omit the walnuts and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with certified gluten-free oat flour or gluten-free all-purpose flour.
Make it vegan: In the topping, use non-dairy yogurt and coconut oil in place of the butter. In the filling, use maple syrup instead of honey.
Make it dairy free: Use non-dairy yogurt and coconut oil in place of the butter.
I made this recipe this weekend for guests. For me who is dairy free and a guest who is gluten free. I used Ghee instead of butter, and the yogurt. It came out delicious! Hands down, my favorite crisp recipe. I uses 2 T of water and brandy, as you suggest. Perfect mix!
Emily Camiener MPH, RDN
Just so everyone isn’t getting anyone sick accidentally-Ghee is not dairy free. I have used olive oil and coconut oil for dairy free crisp and its works quite well.
Followed recipe exactly. Too sweet and the topping never got crisp. I think the yogurt prevented that. Next time I would cut the maple syrup for the apples in half or down to none. The 1 T of cornstarch didn’t thicken the liquid mixture for the apples.
Last summer I made the plum crisp which turned out great, though I probably used less sweetener than in the recipe
I’m sorry to hear you were disappointed, AR. How long did you bake it for?
This is a fantastic recipe!!! I am blown away! I used brandy in mine with water, half pecans and half walnuts, and sprinkled two “finger fulls” of coconut sugar (I try to keep added sugars very low). It came out great! I’m extremely health conscious, and now even more so (sans gluten) as I am on an adrenal healing diet. Your recipes are always a go-to for me because I really can’t find anyone else that can develop an evolved and dynamic recipe with ultra health-conscious ingredients. So, thank you, thank you for your creative ambitions!
Made this last weekend and it was delicious!! I am wondering how to make a freezer friendly version of this! I have so many apples and want to enjoy this all year long.
Hi Kate! I haven’t tried freezing this as I don’t know if the topping would hold up the same. But, if you try it let me know!
I chop apples and put them in freezer bags. They thaw out soft so no pre-cooking necessary. Perfect for crisps in the spring :)
Freeze the apples prepped. Then you can use them for anything.
I had a huge apple tree in Northern Coastal California that made great apple crisp. I wish I could remember the variety. Nothing you’ve heard of. People thought they were pears because of the odd green/brown skin. So I did peel. They were great every way you wanted to eat them. I just prepared the apples, chopped in chunks and froze them in either quart sized zip locks or 2 cup round plastic round containers that of course are reusable, so are ziplocks! Haha. 2 cup container made the perfect sized smallish amount. I always ate leftovers for breakfast with a big plop of greek yogurt. I miss that tree along with the strawberries, blueberries and raspberries, the greenhouses with tomatoes and peppers, and the place the chickens would dust themselves in the winter rain…..I miss them too! My mother was a terrible cook but she made a good apple crisp. I came here to get the waffle recipe my granddaughters love. I bet your daughter loves them too! Pumpkin spice. I love them too! I usually make a triple batch. My daughter is being induced tomorrow with her 4th daughter. My husband and I will take care of the 2 year old while the 8 and 14 year old are at school. We moved here to Texas to be close to them. #4 is a bonus!
Delicious!!! I didn’t have almond meal, so I chopped my almonds finely and also used chopped walnuts and pecans. I put a little cinnamon into the topping, too. It was so delicious that my husband ate too much and had to go to bed! We talked about how this topping would work with all kinds of fruits and berries. He even suggested I put the topping into the food processor to make a crust for pecan or key lime pie. Have you done that? Thank you for your gluten-free gems.
I have made this a few times and now it’s my go-to dessert! I make it with maple syrup, brown sugar, and bourbon options. So tasty thank you for a great recipe :)
I’ve used many other fruit crisp recipes – including my variations – and this is the best ever apple crisp! It is so yummy that we were tempted to lick the dessert plates clean! Next time, the apples will be allowed to bake for 30 minutes as I piled in those apples – probably more than called for! I used honey, lemon juice and the Greek yogurt that I make in my Instant Pot. Now, to make it with other fresh fruit. Thank you; thank you; thank you. (Bet the topping would be great as an ice cream topping – maybe pulse it briefly in the Vitamix.)
I’m happy to hear that, Charlotte! Thank you for taking the time to review.
I made this recipe tonight and LOVED it. So easy and delicious. I used grand marnier and added a little bit of vanilla to the topping. Thank you for yet again another amazing recipe!
I’m happy to hear that, Steph! Thank you for taking the time to review.
Question! Do you think if I double this recipe that I could make it in a 9 x 13 pan? Thanks!
Hi! It should be fine. Let me know!
I decided to go 1.5x in the 9×13 pan. I’ll let you know. I’m making it for Thanksgiving! Your recipes are simply the best!
Did 1.5x work for the 9×13?
So, this was two years ago but if memory serves, I think it worked ok in the 9 x 13 – not perfect but fine. And, it still tasted great. Thanks for reminding me of this recipe. Maybe I’ll make it again this year! :-)
Sally Stone Wilson
Do you double the liquid ingredients when doubling the recipe? The 2x button only doubles the topping and spices but mot the apples or the liquid
Hi Sally, you will want to double everything. I’m sorry you are having issues!
I made this for Thanksgiving dessert, a healthy alternative to sugary pies and it was SPECTACULAR!! I didn’t even have all of the ingredients, I used water instead of bourbon, brown sugar instead of coconut sugar, maple syrup instead of honey and I had no arrowroot or cornstarch…….and it was still absolutely delicious. My husband couldn’t stop eating it and praising it. This will be my new go to apple crisp. THANK YOU!
Thank you for sharing how you were able to make this one work with what you had, Julie!
What should I use if I don’t have any yogurt?
Hi! See notes for making this dairy free and/or vegan.
Thanks! I ended up just using twice as much butter and it turned out delicious too!
I am so very happy to hear the good news regarding your sweet dog, Cookie.
Thank you, Diane! :)
I just wanted to say that we’ve turned “flexitarian” and have been enjoying your recipes over the past year. They are simple, tasty, and love the videos! I have tried Oh She Glows but the recipes seem more involved; a turn off, really. So please keep up the AWESOME work. I’ve bought your cookbook and have tried at least half with many done multiple times … like your Best Vegetable Lasagna, Favorite Veggie Burgers, plus Falafel with Fattoush Salad … mmmmmm. Thank you so much for making our conversion fun, interesting, easy, and so tasty!
Thank you, Tilly. I’m glad you have been enjoying so many recipes.
So glad to hear about the good news for Cookie. Thankyou for all your effort to share your recipes Fantastic.
Thank you, Catheryne!
Love this healthier apple crisp! Have made it multiple times
Really loved this. I used applejack for the liquid and substituted walnuts for the pecans. It made more than I anticipated – maybe my apples were especially large. In any case it worked out great. We didn’t have ice cream, so we used cream drizzled over the hot crisp. Huge yum!
I’m glad you loved it, Karen! Thank you for sharing.
This was really delicious! The almond flour and Greek yogurt really worked in the topping and I like that it added a little protein. And it wasn’t too sweet
Made this delicious dessert last night and loved the combination of oats, maple, bourbon and apple. We don’t have a 9″x9″ pan, so I used a smaller 8″x8″ and couldn’t fit all the apple slices (ended up with 4 1/2 apples). Next time will plan to slice 4 apples for a better apple:crisp ratio. Oh, and the vanilla ice cream? Mmmmmmmm. Friends who are dairy-free suggested topping with a dollop of coconut cream.
That sounds delicious! Thank you for sharing, Bizz!
This was absolutely delicious!!! This was also incredibly easy to make and warmed up really well. I substituted whole wheat flour for the almond meal and thought it turned out great. The walnuts are delicious and added so much!
Thank you for sharing, Ellen! I appreciate your review.
I’ve made this apple crisp several times, using the water/bourbon combo and maple syrup. It is so delicious that I’m even giving it as gifts to family this holiday season (prepared while properly masked and delivered from a two-meter distance!). Of course there’ll be an extra batch for my home.
Yes! I’m glad you tried it with the combination. Thank you for your review, N.
Wonderful dessert. I just used apple juice but would love to try it with brandy sometime. We also used Trader Joe’s coconut whipped cream as a topping. Yum!
Karen L Barnes
I’ve made it twice with slight variations each time! Mixed Granny Smith and Honeycrisp apples, Used Cointreau and water the second time. I like the idea of less sugar therefore I used 1/2 of what was called for and it was fine!
I am going to freeze a portion and see how it turns out!
Sounds delicious, Karen! Thank you for your review.
Oh my! This is dangerously delicious! I have tried many of your recipes and have and always been delighted. Honestly, always!! I use the honey crisp apples, maple syrup, apple juice and brown sugar version. I have topped it with ice cream, plain heavy cream and just recently snow ice cream! Thank you for sharing your recipes, Kate. I’m glad to have found you!
This is the best apple crisp I’ve ever made, and I love that it’s gluten free. I reduced the sugars, and think you could reduce the sugars by more than half and it will still be good. Especially made with Honey Crisp apples! thank you! this was a hit!
Wonderful, Lenotine! I appreciate your review.
Can I make this recipe using frozen apple slices. Have a freezer full. Would you lessen the liquid in recipe?
Looking forward to making this!
Hi! I love that you have frozen apples on hand. I would love to say yes, but I’m just not sure without trying it. If you test it, let me know!
Thank you for this delicious recipe! I love that the sweetness of the sugars doesn’t overpower the other flavors. I will be making this again and again.
That’s great! I’m glad you enjoyed them, Julie.
Hi! I made this recipe and it’s honestly the best crumble I have ever had! Just a question: I have a lot of loquats at home from my garden and I don’t know what to do with them, do you think I can replace the apple with my loquats?
I don’t have much experience with them, sorry!
AMAZING recipe! Thank you. One of the best apple crisps I have tried!
Thank you, Mira! I’m glad you enjoyed it.
Any suggestions for someone allergic to oats? Gluten, dairy, and oat allergies make baking classics a challenge.
Hi! I’m sorry, I don’t have a great alternative for you.
I accidentally grabbed the cornmeal instead of almond flour (oops!) but it actually tasted great — added some crisp to the topping and a nice fall flavor.
Oh no! I’m glad it still turned out, Nancy.
Question: should the oats be quick cooked? Or does it matter?
Hi Anna, I recommend this as written for best results.
Have you ever made it with peaches?
Hi Molly! Try my Gluten-Free Peach Crisp.
I made this in a hurry last night, had some gluten free friends overs without much prep. This has to be the best apple crisp I have ever made! Amazing flavor and texture! Will definitely make this again
I love it! Perfect recipe for right now. I’m glad you enjoyed it.
I used peach vegan yogurt, ghee and earth balance for the oil and replaced the apple cider with apple cider vinegar. Plus added a pinch of salt to the apples. it was delicious! the tip about slicing the apples was great – plus I did them in the kitchenaid, so…. easy peasy! thanks!
I was just about to make your Gluten free Apple Crisp and wanted to double the recipe for an 8×12.. I noticed that your double scale wasn’t working for this particular recipe. Is it something you can tweak? Thanks!
Hi, I’m sorry it isn’t working. You can just double everything. Sometimes it can get finicky.
Yes, I doubled the recipe and it turned out wonderfully! Only change. I made was to toss in a couple handfuls of cranberries to the apple mixture. My beau and I both really enjoyed this healthy Apple Crisp and will be making it again! I’m looking forward to trying some of your other recipes as well, thank you!
Hello, looking forward to making this recipe. Just a question before I do – when i click on ‘3x’ to increase the size of the recipe, the quantity for only 1 or 2 ingredients seems to be adjusted. The required amount of apple (among other ingredients) remains the same. Thoughts?
Hi Kelly, I’m sorry it isn’t working the best when you increase the scale. Just increase everything the same – so 3x the amount of all ingredients. I hope you love it!
Beautiful!! I can always count on your recipes being easy and delicious. Thank you!!
Congratulations on your beautiful and healthy
baby girl Grace! How is Cookie adjusting to your new addition? Love your recipes. ❤️
Thank you, Pamela! I appreciate your review. Cookie seems to have known that Grace was coming! They are getting along nicely.
Unless I’m missing something…
When i tap the 2x or 3x the recipe only changes the topping not the filling except for the cornstarch.
I’m assuming to do 2x I would just double all of the 1x recipe
And hopefully it will fit in a 9 x 12 pan
Hoping to make it for this Friday night dinner dessert
Hi Nan, I’m sorry you are having issues. Yes, if you are increasing it then do everything by the same amount. I hope you enjoyed it!
This was very good. I did not have yoghurt so I just used extra butter. My GL son-in-law loved it but I would make again for anyone.
I’m glad it was a hit, PM!
Hello! Can you make this without the brown/coconut sugar & any alternative suggestions? Thanks!
Hi Beth, This recipe is best as written.
Hi there! Any tips for reheating? I plan to make this in the morning and serve it in the evening.
Hi! You can gently rewarm in the oven or microwave. It’s best right away. Let me know how it turns out! Sorry to not be of more help.
I LOVE this recipe and will make it even when I don’t need a gluten-free option. The ratio of apples to crumble was perfect! I ended up splitting the baking time because I wanted to prep earlier in the afternoon but have a fresh-from-the oven dessert. So I baked the apples slices for 20 min. Took out of oven, let cool for 15 min, covered w/foil. Made the crumble topping and set it aside. Waited 2 hours. Heated apples w/foil for 10-15 min, added crumble and baked for 25 min. It came out perfect!
That’s great to hear, Karen!
Hi! I want to prep earlier too, thanks for this! When you heated the apples the second time was it at the same temp used for baking with the crumble? Thanks :)
Tina, I think the oven was hot from cooking dinner, so I just re-heated the apples at 350 deg. Since they were at room temp (not fridge temp), it didn’t take long for them to get warmed up.
I love this recipe so much, I have made it for many holidays and parties now. My family is dairy/gluten free so we use coconut oil and coconut milk yogurt!! Thank you Kate ❤️
You’re welcome, Tierza!
Amazing recipe (as always!!). I followed exactly, including the 2 tbsp of water and 2 whisky (Canada) as per recommendations. I used Courtland apples and also added the greek yogurt to the topping which I have never done in a crumble and it was amazing. Honestly best crumble hands down (GF or otherwise!)
Thank you for sharing how you made it, Giselle!
a breast feeding friend is allergic to oats and wheat can I make this without oats?
Hi Caroline, this is really meant to be made with oats. I haven’t tried it without. Sorry!
Hoping to make this! Do you think oat flour could work instead of almond meal? Will reheating this after it has baked dry it out?
You could try it. Let me know how it turns out for you. It may not be as crispy once reheated.
It worked out great! I can’t compare to how the crispiness is with the almond flour but I can ! say it seemed perfect and delicious to everyone who ate it on Thanksgiving! Thanks for a great recipe!
Can I make this a day ahead? How can I properly re-heat it?
Hi Jenny, it may not stay as crisp on top, but you can try it.
I made this yesterday for one of our Thanksgiving desserts and it was such a hit. I was feeling indulgent so used all butter (omitting the yogurt) and used almonds for the nuts (due to an allergy). Topped it off with vanilla ice cream as you suggested. Everyone loved it and I’ll be making it every year now. Thank you SO much! Hope you had a wonderful and delicious holiday.
Sounds delicious, Beth! Thank you for your review.
Congratulations on your baby girl. She is adorable. May you, all enjoy seeing her grow to be healthy, strong, & wise, and of course, as charming & talented as her mom.
I enjoy your recipes and share them with my daughter who became vegetarian a few years ago.
When I was an exchange student in Sweden, a friend made a similar crisp apple dessert and served it with ice cream. This recipe reminded that one. I will try asap. Kind regards.
Thank you, Hulya!
So for the vegan option do I add an extra 1/4 cup of butter or leave it out? So grateful for a gluten free recipe of a fav desert! Being gluten free and vegan has it challenges lol. Congrats on your baby and glad to hear Cookie is doing well.
Hi Janie! See the vegan notes at the bottom. I hope you try it!
Dear Kate (and Cookie too)
You are, by far, my favorite chef! I know I can always turn to your book and recipes to find a fool-proof, wholesome dish! I have told so many friends about your recipes and your book!
Thank you for making such healthy and wonderfully delicious recipes!
Thank you, Wendy! I’m glad you enjoy my recipes and this apple crisp.
Hi! Will quick oats work instead of rolled oats? It’s all I have!
Hi Virgina, It works best with rolled oats. I hope you can try it!
do you peel the apples? it doesn’t say…
No need to peel, Ella!
Kate, this is delicious! Made it for Christmas dessert and it was a great success. For breakfast today I stirred some of the left overs into my oatmeal, oh my! : ) So good!
Anyone have luck freezing this great dessert. Our guests cancelled. Would like to freeze this for next time!
Just pulled it from my oven, and couldn’t resist sneaking a taste. Wow, it’s delicious! Made mine using vegan butter, and half chia & half cornstarch (didn’t have the arrowroot starch).
Put mine under the broiler for 2 minutes to crisp up the topping. Looks like it will be great breakfast, snack or treat for the upcoming work week. Only negative is it’s a little too sweet, and the cornstarch has a funny taste, but both of these are easy adjustment for next time. Hopefully my kids will enjoy it as well!
Thank you for sharing, Kat! Next time, try it as written and let me know what you think.
I really loved how the Apples and the sauce turned out, but the topping didnt work out great for me. It wasn’t too crispy and turned more into hard lumps, I used ap flour so maybe that was the problem.
I made this last night, and it was just what I was hoping for! I did make some alterations, but to me, that is the litmus for a great recipe: it’s adaptable.
Changes I made to veganize the recipe and use what I have: Instead of almond flour [didn’t have any and I didn’t need it to be gluten-free] I used organic rye flour. Instead of the butter, I used half natural, runny peanut butter and half organic olive oil. For the Greek yogurt, I used a thick coconut yogurt. I also added more spices. for the half cup of nuts, I used a blend of seeds: hemp hearts, sesame seeds, chia seeds, pepitas, and sunflower seeds [because I always have a jar of that blend or similar in my pantry]. Other than choosing the maple syrup option, I kept it the same, and all the measurements were the same as listed.
I love how even the next day the topping remained crunchy, and it is such a nutrient-dense dish! Perfect. I will make this many times, I’m sure. It feels like a go-to healthy crisp that will work beautifully with a variety of fruit fillings! Way to go on this one! Not that your recipes ever steer me wrong. Thank you for yet another one!
I appreciate you sharing, McKinley! I’m so glad you enjoyed this recipe and many others.
Hi Kate! So very delish. Thank you for the recipe. Perfect balance. I love the bourbon/water mix, too.
Thank you for sharing, Adrienne!
What changes would you recommend when using frozen sliced apples?
Hi Sheri, I would be sure they are thawed prior to assembling.
Wonderful dessert! Used some tired wrinkled apples of indefinite kind and still tasted great. Used Marsala instead of brandy. Hubby said we can make it more often, right? Thank you!
I love this recipe.I make it all the time.Quick easy& delicious.I use mixed berries sometimes & today I mixed some left over blueberries in with the apples.Any fruit in this recipe is awesome.Healthy too!
Thank you for sharing, Kelly! I’m glad you enjoyed them.
This recipe looks great! Can I make it earlier in the day, store it in the fridge, and then bake it in the oven in the evening?
Hi Seema, The topping may not crisp up as well. If you try it, let me know!
I’m glad you enjoyed it, Cindy! Thank you for your review.
Love, love, love!!! I used whatever apples I had leftover in the fridge. Reluctant to use the alcohol, but did the 2 Tablespoons of brandy, and it tastes amazing! Thank for this (and all) recipe. Can’t wait to try the peach version :)
Delicious! I made this for dessert today and it was fabulous. I love how easy it was to make and how there isn’t so much sugar that it takes away from the natural sweetness of the apples. Would definitely make this again and would probably eat it for breakfast too.
Great to hear, Christeen! I appreciate your review.
SOOO good!! Yogurt in the topping is MWWWAAAHH!! Shared w my two best baker friends RIGHT after I tasted it.
I’m glad you loved it, Laura! Thank you for your review.
Just made your lovely apple crisp,l added blackberry jam to the apples and cooked them together.
It was just so lovely,love the topping,it was a winner with my family,will be making this offten.
Again many thanks.
I’ve made this many times and love it. Right now I have blueberries. Could I substitute blueberries? If so what would be the process? Thanks!
Hi, Sure! Try my Blueberry Almond Crisp
First time I made it and it was delicious!I used our sons honey from his beehives and apple juice, brown sugar and almond flour. Thanks I will make it again!
Great to hear, Dora! I appreciate you taking the time to review.
I love all your recipes. I’m hoping to make this for a friends birthday but she’s allregic to gluten and nuts. Any substitutes for the almond meal? Could I use oat flour or gf flour? Would it be a 1:1 ratio?
Hi Marie, yes you can make it nut free. I have suggestions in the notes section below the recipe. I hope that helps!
WOW WOW WOW!!!! Amazing. Made some other subs… oat flour and chickpea flour with rolled oats for topping, honey instead of brown sugar, and ghee and olive oil for fats. All came together incredible!
I’m excited you loved it, Erika! I appreciate your review.
I made this recipe for Jewish New Year last night, when it is traditional to eat apples and honey for a sweet new year. I sweetened the apple mix with honey, used tea as the liquid as I didn’t have anything else, and added walnuts to the topping mix. It came out so well! I especially appreciated the almond flour in the topping instead of using a gluten fee baking mix, as all of those mixes have tapioca in them which I am sensitive to in addition to needing to avoid gluten. Thank you so much
Gorgeous! I had so many apples from neighbours, that I ended up making this recipe x3. It’s really nice. I used a little less than half bourbon and half water, but next time I would use even less bourbon. It’s just because I don’t like the alcohol taste in my desserts, only a personal preference. Thank you for this wonderful autumnal dessert.
Thank you for your review, Jean!
Ghee is butter!
This is the best apple crisp, just took it out of the oven and I have been
Eating small spoonfuls as it cools. I am also dairy free so used ghee
Instead of butter because that seems not to irritate and mixed lemon juice with full fat Soymilk in place of yogurt
This really was the best crisp! I only had regular yogurt but it was just fine. I subbed turbinado for the brown sugar. Followed it exactly otherwise, using sprouted oats, and it was perfect.
I’m glad you loved it, Amanda!
Made today with just-picked Pink Lady apples. I followed the recipe exactly using maple syrup rather than honey. The flavor was delicious but the apples were still firm after the first 20 minutes, then when I took the crisp out after another 25 minutes…still firm when I served. The company enjoyed it so I would definitely make it again – but bake another 10 or more minutes.
Trader Joe’s has an organic bourbon barrel Vermont maple syrup right now, so I used that with Jack Daniel’s Apple Whiskey and the results were spectacular! I didn’t have yogurt so subbed cream cheese. Thank you for this recipe, it is going into heavy rotation in my fall dessert line up!
Sounds like a great way to have this crisp! I appreciate your review, Mary.
Yum!!! And Yum again! I made if for a crowd so doubled the recipe. Since I had folks with gluten, dairy, and soy allergies in our group I really appreciated the list of substitutions you gave. Really helpful. I used a mixture of granny Smith apples and some pretty ripe pears. Used the maple syrup, cornstarch, brown sugar and apple cider instead of the water. I went heavy on the cinnamon and nutmeg and all in with the dairy free margarine so left out the yogurt. Loved the addition of walnuts in the topping. Everyone loved it! Best review of all was from my 7 and 9 year old grandson’s! Will definitely be making this again, especially for the holidays for the holidays!
Thank you for sharing, Cyndy! I’m glad you enjoyed it.
Do you think maple sugar would work as well as coconut sugar?
Can I make this in two parts (bake the apples – then finish during dinner for a warm crisp)?
If so will I need to consider anything like adding a bit more time finishing the baking?
Hi Linda, you do bake this in two parts. So I’m not sure the difference?
LOVE THIS RECIPE! I made it last Thanksgiving for a g/f dessert and will make it again this year. Thanks for the wonderful recipe!
You’re welcome, Beth! I appreciate your review.
The apples are perfectly cooked and the topping has a nice crunchy texture. I omitted the yogurt since I didn’t have any. Each time I’ve made this, it has come out perfect. My favorite celiac friendly dessert
I’m glad you love it, Diane!
This is an exceptional gf apple crisp. One of the better apple crisp recipes I’ve ever had and our guests really enjoyed the topping, really nice texture and flavor.
Can I replace the arrowroot starch with almond flour?
Hi Judy, it won’t provide the same thickening result. Sorry!
Have made this recipe several times now, and love it! I use extra cinnamon and Honeycrisp apples In this most recent one as well as maple syrup- delicious! The topping with Greek yogurt in it is *chefs kiss* thanks Kate!
You’re welcome, Kathy! Thank you for your review.
I made this for friends last night and it was a hit. I made it nut-free and gluten-free with oat flour instead of almond flour and pumpkin seeds instead of pecans, and it worked great. Thanks for this healthier version of one of our favourite desserts!
Great to hear, Katie! Thank you for your comment. I’m glad it’s a favorite.
I made this dairy free with coconut oil and cashew plain yogurt. It was amazing!
I’m glad it turned out so well, MM!
Love that you put the days of storage in the refrigerator at the end of directions. I never see anyone doing that. I get anxiety over storage times. Always in a rush. I have always cooked my apple crisp according to the country club’s recipe where i worked 40 yrs ago so your recipe was delightful!