Sugarfree Apple Crisp

This healthier take on the classic apple crisp is a cozy fall dessert you’ll want to make on repeat. It’s naturally sweetened with maple syrup, has a golden oat and pecan topping, and pairs beautifully with a scoop of vanilla ice cream. It’s warm, comforting, and the perfect way to celebrate apple season — without overloading on sugar.

Why I Love This Healthier Apple Crisp

When the weather cools down and apples are everywhere, I always find myself reaching for this recipe. It’s nostalgic, it’s got the crunch I crave, and it’s easier than pie — literally. You skip the crust, but you get all the warm spiced apple goodness and a golden crumble that gets beautifully crisp in the oven.

I’ve been making this version for years now, and it hits the sweet spot between indulgent and feel-good. You won’t miss the refined sugar or heavy topping — the maple syrup brings a rich sweetness, and the oats and pecans make it extra hearty.

So if you’re craving a fall dessert that’s simple, wholesome, and made to share, this is it. Bonus: your kitchen will smell incredible.

What Makes This Apple Crisp Healthier?

This isn’t your typical sugar-packed dessert. Here’s what sets this version apart:

• Naturally sweetened with maple syrup instead of white sugar in the filling.
• Whole grains from whole wheat pastry flour or oat flour.
• Customizable to be dairy-free or gluten-free, with easy swaps.
• Pecans and oats add crunch and healthy fats, making it feel more satisfying and less like a sugar bomb.

Ingredients You’ll Need

For the Topping:

• ¾ cup rolled oats (use gluten-free if needed)
• ½ cup whole wheat pastry flour (or oat flour, almond flour, or regular all-purpose)
• ⅓ cup dark brown sugar or coconut sugar
• ½ teaspoon cinnamon
• Pinch of salt
• ⅓ cup chopped pecans
• 5 tablespoons cold unsalted butter (or vegan butter/coconut oil)

For the Filling:

• 6 medium apples, peeled, cored, and thinly sliced (I like using a mix of Granny Smith and Honeycrisp)
• 2 tablespoons maple syrup
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt
• 1 tablespoon whole wheat flour (or oat/almond flour)
• 1 tablespoon bourbon (optional, can sub with vanilla extract)

How to Make It

1. Prep the Pan and Oven

Lightly grease an 8×8-inch baking dish or a 9-inch cast iron skillet. Preheat your oven to 350°F (175°C).

2. Mix the Topping

In a bowl, combine the oats, flour, sugar, cinnamon, salt, and pecans. Add the cold butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse, crumbly sand. Pop the bowl into the fridge while you prep the filling.

3. Make the Apple Filling

Toss the sliced apples with maple syrup, spices, salt, flour, and bourbon (or vanilla). Let it sit for 5–10 minutes so the apples soak in those cozy flavors.

4. Assemble the Crisp

Stir about a third of the topping into the apple mixture. Pour everything into your prepared baking dish and sprinkle the rest of the crumble topping evenly over the top.

5. Bake

Place the pan on a baking sheet to catch any bubbling juices. Bake for 40–45 minutes, or until the top is golden and the apples are soft and juicy. Let it cool for 10–15 minutes before serving.

Make It Ahead

Want to prep ahead? Assemble everything, cover it tightly with foil, and refrigerate for up to a day. When you’re ready, just pop it in the oven and bake as directed.

Storing Leftovers

In the Fridge:

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or enjoy cold — honestly, both ways are delicious.

In the Freezer:

You can freeze the unbaked apple crisp. Assemble it fully, cover well with foil, and freeze for up to 3 months. Bake directly from frozen at 350°F for about 60–70 minutes, until golden and bubbly.

Tips & Variations

• Apple variety matters. Tart-sweet apples like Granny Smith or Honeycrisp hold up well when baked.
• No pecans? Walnuts or almonds work too.
• Add-ins: A handful of cranberries or raisins in the filling adds extra texture and tartness.
• Topping twist: Add a touch of orange zest or a sprinkle of cardamom for a flavor boost.

How to Serve Apple Crisp

I always serve this warm, straight from the oven, with a generous scoop of vanilla bean ice cream melting into the top. You could also try it with Greek yogurt for a breakfast-style version — yes, dessert for breakfast is a thing here.

FAQs

Can I make it gluten-free?

Yes! Just use gluten-free oats and swap the flour for almond flour or certified gluten-free oat flour.

What if I don’t have maple syrup?

Honey works in a pinch, though the flavor will change slightly.

Is it okay without the bourbon?

Totally. You can replace it with vanilla extract or just skip it altogether.

Can I use coconut oil instead of butter?

Yes, just make sure it’s solid when mixing into the crumble topping.

This healthy apple crisp is a cozy fall favorite at my place — easy enough for weeknights, special enough for holidays. If you’re anything like me, you’ll be making it all season long.

Try other recipes:

• Snowflake Crisp
• Apple Crisp Oatmilk Macchiato
• Frozen Blueberry Crisp