• Spencer Elizabeth

Upgraded Apple Crisp

Looking for a delicious + healthier version of your fave apple pie or apple crisp recipe? — Well look no further! This upgraded apple crisp recipe is the perfect holiday dessert that won't ruin your nutrition goals.



  • 6 organic baking apples, peeled, cored and sliced

  • 1 tbsp lemon juice

  • 1/2 cup coconut sugar (if using sweeter apples, use 1/4 cup coconut sugar)

  • 1 tsp cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp apple pie spice (optional)


  • 3/4 cup gluten free 1 to 1 baking flour (I recommend Bob's Red Mill brand)

  • 3/4 cup old fashioned gluten free rolled oats

  • 1/2 cup coconut sugar

  • 1/2 cup or 1 stick grass fed butter, melted (I recommend Kerrygold brand)

  • 1/8 tsp sea salt

  • 1 tbsp chia seeds

  • 1/2 cup chopped nuts (optional)


Preheat oven to 350 degrees F. Put apple slices in a bowl. Add lemon juice and stir to coat. In a separate bowl, mix dry filling ingredients and sprinkle over the apples. Stir until apples are evenly coated with the dry filling ingredients. Coat a 9-inch square pan lightly in butter. Place apple filling into the pan and set aside.

For the topping, combine all dry topping ingredients in a bowl. Add the melted butter and stir to combine. Sprinkle the topping evenly over the apple mixture. Bake apple crips uncovered for 1-1.5 hours or until topping is golden brown and apples are tender.

Store in refrigerator for up to 4 days in an airtight container.

1/2 cup apple crisp = 1 serving

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