Honeycrisp Apple Crisp (healthy & gluten-free)
Healthy enough for breakfast and delicious enough for dessert, this versatile recipe can be tossed together quickly and modified by season or according to taste.

Yields 4-6 servings.


  • 4-5 cups apples, peeled, cored, and diced*
  • 1 cup old-fashioned oats
  • 1/3 cup finely chopped raw pecans
  • 1/2 cup almond meal**
  • 1/4 cup melted coconut oil (may substitute a fruity olive oil or melted butter)
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • Optional toppings: whipped cream, vanilla ice cream, or yogurt


  1. Preheat the oven to 350 degrees F, and lightly grease an 8-inch square pan or a 9-inch round cake pan.
  2. Add the apples to the prepared dish.
  3. In a medium bowl, combine the oats, pecans, almond meal, melted coconut oil, maple syrup, cinnamon, and salt. Toss to thoroughly combine, and then evenly distribute the topping over the apples.
  4. Bake for 35 to 40 minutes, or until the fruit is tender and the topping is golden. Serve hot or at room temperature, plain or with one of the optional toppings. Cover and refrigerate any leftovers; they may be reheated or enjoyed cold.


  • *Though apples are often sliced or chopped for apple crisp, I like to dice them. Smaller pieces seem to better meld with the delicious topping. If you prefer a higher crumble-to-fruit ratio, use the lower amount of fruit and vice-versa.
  • **The more finely ground almond flour will absolutely work in this recipe, but the coarser meal is well suited to rustic dishes such as apple crisp. If not concerned about gluten, you may substitute all-purpose flour.
  • More options: Feel free to vary the nuts, add a handful of tart cranberries or sweet blueberries–or make an all-berry or peach crisp according to season. Out of season, frozen berries or peaches may be used, although they will likely be less sweet. If using, consider tossing them with honey, maple syrup, or sugar to taste.

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