Healthy Apple Crisp

You'll fall in love with this healthier version of the traditional apple crisp. We've lightened it up by using less sugar and all natural ingredients. Get ready to impress!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 615kcal

Author Chellie Schmitz

Ingredients

Streusel Topping

1 1/2 cups whole grain unbleached all purpose flour you can use almond flour, whole wheat pastry flour, or another variety as well.
3/4 cups Swerve granulated sugar can use regular sugar if desired
3/4 cups Swerve brown sugar can use regular brown sugar if desired
1/4 tsp salt
1 cup butter cold and diced
3/4 cup old fashioned rolled oats
3/4 cup walnuts chopped

For the filling:

3/4 cup dried cranberries
3/4 cup apple cider
4 pounds apples cored, peeled, sliced (about 9 apples) I like Honey Crisp or Granny Smith
2 tbs lemon juice
1/2 cup maple syrup 100% pure
2 tbsp flour
3/4 tsp cinnamon
Vanilla Ice Cream for serving, optional
Salted Caramel Sauce for serving, optional

Instructions

For the Topping:

Preheat oven to 350.
For the streusel, whisk together the flour, sugars, and salt in a bowl.
Cut butter into flour mixture using a pastry blender until it resembles coarse crumbs.
Mix oats and walnuts into flour mixture with your hands until thoroughly combined; cover and refrigerate.

For the Filling:

Place cranberries and apple cider in a small sauce pan and bring to a boil. Simmer for a few minutes until the cranberries are plump.
Toss together apples, cranberries, maple syrup, lemon juice, 2 tbs flour, cinnamon, and 1/4 tsp salt in a large bowl.
Transfer apple mixture to a Cast Iron Skillet, or a 9x13 inch baking dish, (or 2 pie dishes work too).
Cover apples with streusel and bake until apples are tender, about 50 minutes.
Let apple crisp rest on a cooling rack 30 minutes before serving. Serve warm topped with vanilla ice cream and caramel sauce

Nutrition