Healthy Baked Apple Crisp with Oat Topping (4 Ingredients)

There’s something magical about the smell of cinnamon apples baking in the oven, especially when you know the dessert is actually good for you! I’ve been making this healthy apple crisp for years—ever since Emma asked me if we could have “good-for-you dessert” more often. This recipe uses just four simple ingredients: apples, oats, maple syrup, and cinnamon. No butter, no refined sugar, and honestly? Nobody ever guesses it’s healthy. The oats get this incredible golden, crispy texture while the apples underneath turn soft and jammy. I like using a mix of Honeycrisp and Granny Smith for that perfect sweet-tart balance. Trust me on this one—it’s become my go-to when I want something sweet without the guilt!

Prep Time	10 minutes
Cook Time	30 minutes
Total Time	40 minutes
Servings	6 servings
Difficulty	Easy
Calories	~180 per serving (est.)

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How To Make Healthy Apple Crisp Recipe

A. Essential Equipment

Here’s what you’ll need to make this easy apple crisp:

• 8×8 or 9×9-inch baking dish
• Large mixing bowl
• Measuring cups and spoons
• Apple peeler or sharp knife

B. Ingredients (with Substitution Table)

For the Apple Filling:

• 5-6 medium apples (about 2 pounds), peeled and sliced
• 2 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon

For the Oat Topping:

• 1½ cups rolled oats (old-fashioned)
• 3 tablespoons pure maple syrup
• ½ teaspoon ground cinnamon

Ingredient	Substitution	Note
Maple syrup	Honey or agave nectar	Slightly different sweetness level
Rolled oats	Quick oats	Less crispy texture
Ground cinnamon	Apple pie spice	Adds nutmeg and clove notes
Mixed apples	All Granny Smith	More tart, add 1 tbsp extra sweetener

C. Instructions

1. Preheat your oven to 350°F. While it’s heating, lightly spray or oil your 8×8-inch baking dish—I promise this makes cleanup so much easier!
2. Prepare the apples. Peel, core, and slice your apples into thin wedges (about ¼ inch thick). I’ve found that mixing sweet and tart varieties creates the best flavor, but use what you have! Toss them in a bowl with 2 tablespoons of maple syrup and 1 teaspoon of cinnamon until evenly coated.
3. Spread the apple mixture into your prepared baking dish in an even layer. The apples will shrink as they bake, so don’t worry if it looks like a lot at first.
4. Make the oat topping. In the same bowl (no need to wash it!), combine the rolled oats, 3 tablespoons of maple syrup, and ½ teaspoon of cinnamon. Mix with your hands or a fork until the oats are evenly coated and slightly clumpy—this is what creates that amazing crispy texture!
5. Sprinkle the oat mixture evenly over the apples, covering them completely. Don’t pack it down—you want it loose and crumbly for maximum crispiness.
6. Bake for 30 minutes until the oats are golden brown and toasted, and you can see the apple juices bubbling around the edges. Your kitchen will smell absolutely incredible at this point!
7. Let it cool for 5-10 minutes before serving. I know it’s tempting to dig in immediately (trust me, I’ve burned my tongue more times than I can count), but this resting time lets the juices thicken slightly.

Tips & Notes for Success

Baking Tips

• Use firm apples that hold their shape when baked. Honeycrisp, Granny Smith, Gala, or Fuji all work beautifully. I avoid Red Delicious since they get mushy.
• Slice apples uniformly so they cook evenly. I aim for about ¼ inch thick—any thicker and they might not soften completely in 30 minutes.
• Don’t skip the maple syrup in the topping! It’s what helps the oats stick together and get crispy. Without it, you’ll just have loose, dry oats on top.
• Mix apple varieties for depth of flavor. My favorite combo is 3 Honeycrisp and 3 Granny Smith—the perfect sweet-tart balance!

Troubleshooting

• Topping not crispy enough? Broil for the last 2-3 minutes of baking, watching carefully so it doesn’t burn. This adds extra crunch!
• Apples too watery? Your apples might have high water content. Next time, add 1 tablespoon of cornstarch or tapioca starch to the apple mixture to thicken the juices.
• Oats burning before apples are done? Cover loosely with foil for the first 20 minutes, then uncover to let the topping crisp up.
• Too tart? Add an extra tablespoon of maple syrup to the apple mixture. Some apple varieties are naturally more sour than others.

Variations

• Add nuts for extra crunch and protein—chopped pecans or walnuts mixed into the oat topping are delicious! I usually add about ½ cup.
• Try different spices like nutmeg, ginger, or cardamom alongside the cinnamon for a warming fall flavor.
• Make it berry crisp by swapping half the apples for fresh or frozen blueberries or raspberries. So good in summer!
• Boost the nutrition with 2 tablespoons of ground flaxseed or chia seeds mixed into the oat topping—Emma doesn’t even notice them!

Storage & Serving

This baked apple crisp with oats keeps beautifully! Store covered in the refrigerator for up to 4 days. The topping will soften slightly when refrigerated, but you can recrisp it by warming individual portions in a 350°F oven for about 10 minutes.

I love serving this warm with a dollop of vanilla Greek yogurt for breakfast (yes, it’s healthy enough for breakfast!), or with a scoop of vanilla ice cream for dessert. A drizzle of extra maple syrup doesn’t hurt either. David always adds a splash of heavy cream on top, which I can’t blame him for—it’s incredible!

More Fall Dessert Recipes

If you loved this healthy apple dessert, here are some other favorites from my kitchen:

• Vegan Pumpkin Bread
• Pumpkin Pound Cake with Maple-Pecan Glaze
• Mini Apple Cider Donuts
• Mini Fall Desserts
• Mini Caramel Apple Bites

Conclusion

This easy apple crisp has become one of my most-made recipes, especially during fall when apples are at their peak. I love that it’s naturally sweetened, packed with fiber from the oats, and tastes like a treat you shouldn’t be allowed to have for breakfast! Give it a try and let me know what you think!

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