Breakfast-Worthy Apple Crisp

This healthy apple crisp has all of the same great flavors and textures of the traditional version but with more fiber and less sweetness which is why I deem it “breakfast-worthy”.

I’m just going to go ahead and say it – I’m one of those weird people that doesn’t really care about dessert. It’s not that I don’t like it, more that I could take or leave it. Apple crisp is one seasonal treat that I really do enjoy and one of the few “desserts” that I actually make at home. I put that in quotes because while apple crisp is traditionally served as dessert, it’s simple to make a healthy(ish) version with wholesome ingredients.

Once I see apples back in the spotlight at the grocery store, I always get the itch to make a crisp. Even better, I love eating it for breakfast with a side of eggs for quite possibly the most satisfying meal of all time.

This has all of the same great flavors and textures of a traditional apple crisp but I took the sweetness down a notch to make it more nutritious and less indulgent. It’s mostly apples so it would make a great topping for oatmeal! It’s also vegan for my plant-based friends out there.

Related: Basic Banana Overnight Oats (+ 3 Flavor Variations)

How to Make a Healthier Apple Crisp

Here are a few substitutions/changes I made to some of the more traditional recipes I’ve tried:

1. Use whole wheat pastry flour instead of white flour in the topping. There are certain recipes when whole wheat just doesn’t work, but this is not one of those. Whole wheat pastry flour is just as light, but with a nutty flavor and more fiber. WINNING.

2. Cut back on sugar and use a sweeter apple. When you use a sweeter apple like honeycrisps, you can decrease the added sugar without negatively impacting the taste.

3. Add “boosters” like nuts, cinnamon & flax. These ingredients add nutrition, texture, and an interesting flavor contrast. 

4. Top with vanilla yogurt (I love this one from siggi’s) instead of ice cream. You’ll still get something cold and creamy to contrast the warm apples and crispy topping but with some added protein. I told you it was breakfast-worthy!

Check out the full recipe below and let me know if you give this (or your own variation) a try. It’s a little more time-intensive than my other recipes but it’s mostly hands-off and as a bonus, it makes your house smell amazing. Hey, fall!

You might also like:

• Tahini Cardamom Peach Crisp
• Zucchini Banana Bread Baked Oatmeal
• Vegan Oatmeal Cookies with Vanilla & Dates

Breakfast-Worthy Apple Crisp

This apple crisp has all of the same great flavors and textures of the traditional version but with more fiber and less sweetness which is why I deem it “breakfast-worthy”. 

• Author: Leanne Ray, MS, RDN
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Category: Breakfast, Sweets
• Method: Oven
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 5 honeycrisp apples, peeled and sliced (cores removed)
• 1/4 cup brown sugar (divided)
• 1/4 cup coconut oil (divided)
• 1/2 cup old-fashioned rolled oats
• 2 Tbsp chopped walnuts
• 2 Tbsp ground flax
• 2 Tbsp whole wheat flour
• 1/2 tsp cinnamon
• 1/2 tsp kosher salt

Instructions

1. Preheat oven to 350 degrees.
2. Toss apples with 2 Tbsp each brown sugar and oil. Add them to a greased/oiled cast iron skillet. 
3. In a small bowl, mix the oats, walnuts, flax, flour, cinnamon and salt. Then add the remaining brown sugar and oil and mix until well-combined (it’s easiest to use your hands for this step!). You want a crumbly but moist mixture. 
4. Spread the crumble mixture evenly over the top of the apples. Cover with foil and bake for 45 minutes or until bubbly and browned on the top. Let rest for 10 minutes before serving. 

Equipment

cast iron skillet

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measuring cups

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measuring spoons

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Notes

• The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
• Feel free to swap in any apple you prefer or have on hand.
• You can use butter instead of coconut oil if you don’t have it! I don’t recommend other oils though, because you’ll need something solid when making the crisp.

Nutrition

• Serving Size: 1/6 of the crisp
• Calories: 229
• Fat: 11 grams
• Carbohydrates: 33 grams
• Fiber: 3 grams
• Protein: 2 grams

Keywords: fall recipes, apples, oats, baking, baked goods, fruit crisp