Healthified Apple Crisp (1-Bowl!)

Just made it today as a dessert with freshly harvested apples from the market – loving it. I reduced for 1 Tbsp of sugar (it was still sweet enough for our taste) and served it with some vegan vanilla ice cream – delicious 🤤😋
Next time I would make 1.5 recipe of the topping.
MB recipes never disappointed, you are my go-to blog when I need a recipe or look for inspiration, I know the recipes turn always out fantastic.

This is my go to apple crisp recipe (I like the original as well but to me they taste the same and this one is much simpler to make). I always double the crisp measurements because that’s my fav part and who doesn’t want twice as much?! Today I quadrupled it because I doubled the apples to make two trays. Do I have a party or a group of people to serve?! No. Not at all. I made two trays all for myself because it’s THAT good 🤣 love MB! I have never made a MB recipe that I didn’t love ❤️

I’ve made this 2x in 3 days – we finish it even before we are able to get some whipped cream made! must get some vanilla ice cream before I set out to make it and have it on hand! added vanilla bean powder, pinch of cloves and nutmeg. Also used more apples than what recipe calls for – enough to have a deep filled baking dish (I use a 9 inch circular glass pan). so yummy!!! love your recipes!!! <3

I made this recipe a few times this fall already and love it so much! Made a couple of tweaks as I need to avoid coconut because of its high saturated fats, but the one major adjustment I keep making is doubling the amount of apples, as it seems to balance the delicious topping better. Thanks for all your inspirational recipes!

This is the best apple crisp I’ve ever made! I ran out of butter, but had lots of coconut oil, and that’s what brought me to the recipe.
I tripled the recipe. I used 12 apples and most were granny smith. I didnt add sugar to the apples and only added 2 tbsp fresh lemon juice. I used brown sugar instead of coconut sugar. It only took about 35 minutes to bake. I think the pecans and almond flour make the difference. Absolutely delicious!

Wowza this was so good!!!

This was soooo good! I made it for our Thanksgiving and everyone enjoyed it. The tart apples and sweet crisp with vanilla ice cream was divine but not too heavy. Will make again!

Wow this is so good and easy to make! I also love that I already had most of the ingredients in my fridge/pantry! I subbed raw almonds for the pecans for an allergy and it was great! Will definitely make again.

Another winner! I’ve made this twice in the past week! Apple crisp has always been one of my favorites. This recipe is even better than the unhealthy version I used to make and it’s guilt free!

Threw in some fresh cranberries and OMG. My partner couldn’t help himself and nearly ate the whole pan. Will be adding to my meal prep rotation.

I just made it tonight and it’s delicious! As I was eating it, I thought this is definitely a recipe to keep and make over and over! Perfect for fall/ winter. It’s simple, tasty. If you have not try it yet, what are you waiting for!! Great recipe, thank you.

Wow it tastes really good! I swapped coconut sugar with honey (less quantity). Love the crispy top and the apple slices were not soggy after baking (I was dreading this for some reason). I reduced to 1 apple recipe to give it a shot, guess I’ll be repeating a bigger batch soon! 😀

This is a lovely simple apple crisp. Don’t skip the nuts – excellent texture. I would recommend easy sugar and at least three apples. Two apples was not near enough.

I have this recipe memorized! I love it so much and it always impresses everyone I make it for. I add ground flaxseed to mine for some extra help lol

I really appreciated this recipe as a base for my apple crisp craving. I knew as I was making it, though, that 2 apples would not be enough, so I added one more. I also cut back the sugar by quite a bit (1 tbsp in the apples, 1.5 in the topping) and added extra cinnamon and a generous sprinkle of ground cardamom to the apples. Worked out perfectly, was delicious on its own. I also added a splash of oat milk the next morning to make it sort of like cereal. :)

I have never had apple crisp, but this recipe was so easy and delicious!
I made it as the recipe states: I used corn starch and 2 tbsp of coconut sugar with the apple filling.
I love this blog! Especially all the plant based recipes!

This is, perhaps, the best apple crisp I have ever tasted!
I made it as the recipe states except I used tapioca starch in place of the arrowroot starch as that is what I has on hand.
After being placed on a very strict elimination/hypoallergenic diet 10 days ago, I can tell you that this crisp has saved breakfast!! I am making it again today but adding some blueberries to the apples for a different take on the crisp.
Once I am off this diet, I know I will still make this recipe…so easy and so delicious!

Super easy to make and so delicious! Be sure to make it with a friend/flatmate, as it’s incredibly difficult not to eat the entire pan!

This is an amazing recipe that I’ve used many times!!! ❤️ I would agree that it is my favourite apple crisp!!

Best apple crisp ever! I’ve made this recipe a couple times now and it’s outstanding! Literally one of the best things I’ve ever made. It’s sweet & comforting. Pairs perfectly with vanilla ice cream (coconut based is great) or coconut whipped cream!

So yummy! Made this last night in a standard glass pie dish and heated up leftovers for lunch today. Subbed walnuts since that’s what we hand.

I made this twice this week and I’m bringing it to a dinner party tonight! This is incredibly delicious and satisfying and doesn’t taste too sweet. It is the perfect balance of flavors and it doesn’t make you feel guilting for having dessert!

This recipe is so tasty, and the easiest thing ever! My boyfriend took one bite and said “I want to eat this every single day”. Definitely will be making again, thanks Dana!!

Made this last night and my boyfriend and I ate the whole thing… last night. It’s so damn good and so easy. Made it exactly as the recipe specifies. I think I went with 2 TBS of sugar on the apples. Served with store-bought organic vanilla ice cream and it was perfect. I think I’m going to make this for my family’s Thanksgiving! Thank you, thank you!

absolutely loved this recipe! i stuck to the recipe as written and served it with some store-bought vanilla coconut milk ice cream. definitely the perfect healthier fall treat :)

This recipe is now my staple crumble for apples, pears, berries, and combos of them all. I sub pecans for walnuts because that’s what I have right now, and I adjust the sugar (coarse brown, not always coconut sugar) based on how ripe the fruit is. A dish of this basically lives in my fridge and it’s dessert when fresh and a “healthy breakfast” with yogurt in the morning. I love it for its simplicity and versatility. Looking forward to experimenting with maple in the topping and maybe finishing with flaky salt, too.

This was delicious!! The only thing I changed was the sugar….I didn’t have coconut sugar so I substituted monk fruit at half the listed amounts and it turned out perfect! I added coconut cream to each serving while it was warm. This one went into my recipe arsenal :))

Wow, this was so quick and so delicious! I was really craving a fall dessert and this was just what the doctor ordered. I made this using brown sugar instead of coconut sugar, chose one braeburn and one gala apple, and it turned out awesome. I shared it with my flatmate from Hé Běi, China, who had never had a dessert like it and she was really impressed–said it was better than anything she got here at a store or restaurant.

A few side notes; I feel this could easily be doubled or tripled to accommodate a crowd, which makes it a really versatile recipe. I also have an inkling that the fruits and nuts could be swapped out for variety as well, so again, very versatile. For those who want to avoid coconut oil (there’s no coconut aftertaste in this dish, by the way), I think sunflower or safflower oil are great neutral oils that might work well as a substitute. Sometimes finding vegan butter can be a little tricky, and avocado oil is pretty expensive.

I made this recipe 3 times because I was trying to use up a bag of apples from my neighbor’s tree. Twice I doubled the recipe in a 9X13″ pan and once I made the 8X8″ pan recipe. I grew up in a family that baked daily and am quite familiar with the regular butter, brown sugar, oats, flour and cinnamon topping, but wanted a healthier topping that still had that delicious crisp flavor – and I wasn’t disappointed! I didn’t change a thing with the recipe for the topping, except to double it for the larger pan. I recommend this recipe. One thing not to leave out of any butter substitute (as the coconut oil is here) is the salt. It makes the buttery flavor.
For the apple filling, however, I must say I cannot imagine using only 2 apples for an 8X8″ pan. A normal pie recipe uses at least 4-6 apples and this shouldn’t be any different. I recommend adding the juice of a whole lemon, 2 tsp to 1 TB cinnamon, and a 1/4 cup of coconut sugar to 4-6 good sized apples. I don’t add a cornstarch/water combo because it results in a goopy texture I don’t like. If you want a homemade applesauce type texture without the extra water and thickener, make your apple filling mixture ahead of time to allow more juices to drain out before you bake it. Especially when there is an Indian summer and I’m wanting to use up the apples without adding heat to the house, I prepare the filling the night before, place it in the refrigerator, and bake it first thing in the morning when the temps are still cool. You will also get to eat warm apple crisp for breakfast with this timing. Yummy!

This is one of the best vegan desserts I have made yet ! All my family (non vegans) loved it and even said they wanted it for Christmas and thanksgiving ! Thank you so much for your work and for continuing to share plant based recipes.

I really loved this recipe, it’s a new family favorite!!
Thank you, Minimalist Baker. ❤️

OMG This recipe is so good (plus so simple).
Try it out you won’t regret it it’s delish!
Thank you DANA you outdid yourself one this one as per usual. You are truly a god send xx

Made this tonight and topped with so delicious vanilla ice cream. Amazzzing!

You’ve created another winner, Dana! This will be on repeat throughout the fall and winter. I made a few small modifications. I doubled the recipe, then added an extra apple, didn’t peel them (out of sheer laziness), added 1/2 cup chopped walnuts and a dash of nutmeg, and used 1/2 coconut oil and 1/2 grapeseed oil (only because I ran out of coconut oil). Thank you for providing a delicious recipe I feel good eating!

I made this the other night. It is easy, fast (even for me) and very tasty!! Thanks, Dana! I always know I can trust your recipes to turn out.

I made this yesterday from apples that I picked and it was delightful. I used 4 medium apples and added a little bit more of everything in order to make it in a 9×9. I did not need much sugar (I just used Camino brown sugar rather than coconut sugar) and found the addition of almond meal and pecans to be a wonderful texture.

I would easily triple this recipe to make in a 9×13 for breakfast for a crowd!

Made this recipe with one honeycrisp and one granny smith apple and it was yummy! Super simple and good-for-you ingredients. I was a little worried the lemon juice + water would be too much liquid, but it all cooked up and wasn’t runny (ew terrible word, I’m already sorry I used it.) Topped with a scoop of vanilla ice cream and it was a perfect Sunday night treat! I think next time I make it I’ll add one more apple so it has a little more volume.

My husband and I made this yesterday for dessert. It was so delicious! We used one Granny Smith and one Gala apple. Shhhhh…. don’t tell anyone, but I’m actually eating some cold right now with yogurt for breakfast. Thank you so much for this quick, easy, and delicious recipe.

I made this tonight for dessert, and we loved it! Next time I’ll add another apple because we’d prefer more apple slices with the topping (or maybe our apples were just small), but we really enjoyed this healthier apple crisp!

I just made something super similar, but not just with apple but also pear and plums and we had soy yogurt with it *-* so delicious and a healthy dessert option :)

Xx Pauline <3

I made this as is and I have to say I was surprised how delicious it was! I enjoyed the texture and flavor of the topping. I did substitute chopped walnuts, since that’s what I had at home. So, I’m going to make it to bring to Rosh Hashanah dinner at my cousin’s for those of us who are gluten free. Another great recipe, Dana. Thanks.

This was divine, thank you!!

I just made this today. It’s really good. This is the first time I used coconut sugar. I love how it’s mildly sweet and let’s the apple flavor shine through. Yum!

I made this today – soooo delicious! I used slivered almonds because I had no pecans, and it was yummy. I really liked the granulated texture of the coconut sugar :)

Dear Dana,
You so did it again! We absolutely loved that dish for our dinner tonight! I did an oops that turned out great! Just before I put it in the oven I realized I forgot the coconut oil. So I measured out the oil which was white and I melted it slightly to make it pourable spreadable. So it covered a lot but not all. So then I put it in the oven for 55 min. And it turned out perfectly yummy for me and my husband! Then you went and made me wish I had some coconut yogurt to go with it. I never knew there was such a thing and now I need to find itswearabouts! Dana you’re amazing!

My prayer for you is that God would richly Bless you two!

Lynda?