Healthy Apple Pecan Crisp with Oat Topping

Warm, crisp, and sweet, this is the perfect autumn dessert.

Apple picking might be my favorite part of fall, but if I’m being honest, the real best part is what happens afterward: baking. This apple pecan crisp is my go-to way to use up a bag of fresh apples. It’s warm, cinnamon-y, and topped with a crunchy, golden layer of oats and pecans. It’s also a lighter take on the classic. I sweeten it with honey and coconut sugar and use almond flour and coconut oil, so it tastes like a cozy fall apple dessert without feeling heavy. Your kitchen will smell amazing while it bakes, too!

Reasons to Love This Apple Pecan Crisp

• It’s an easy apple crisp recipe. You toss the filling in one bowl, mix the topping in the same bowl, and bake. No fancy steps, and cleanup is a breeze.
• It’s a healthy apple crisp. There’s no refined sugar here, just coconut sugar and honey. It’s also an apple crisp without brown sugar, so you don’t need any in the pantry.
• It’s dairy-free. The topping uses coconut oil instead of butter, which makes this a dairy-free apple crisp that everyone at the table can enjoy.
• The texture is great. Apple crisp with oats and pecans gives you soft, tender apples underneath and a crunchy, nutty topping.
• It makes a crowd. This is a 9×13 apple crisp, so it’s perfect for potlucks, holiday dinners, or leftovers for the week.

Ingredients Needed

For the Filling

• 5 apples, peeled and diced small
• 2 tablespoons coconut sugar
• 2 teaspoons cinnamon
• 1 tablespoon almond flour

For the Topping

• 1 cup old-fashioned oats
• 1/2 cup almond flour
• 1/2 cup pecans, roughly chopped
• 3/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup honey

How to Make Apple Pecan Crisp

Preheat the oven to 350°F. Spray a 9 x 13 inch casserole dish with nonstick spray and set it aside.

Make the filling. In a large bowl, combine all the filling ingredients and toss until the apples are evenly coated in the coconut sugar, cinnamon, and almond flour. Pour the apples into your prepared pan and set aside.

Make the topping. In a large bowl (you can use the same one you used for the apples), combine all the topping ingredients. Use your hands to gently rub everything together until you get fine crumbs. Sprinkle the oat topping over the apples.

Bake. Bake for 30 to 40 minutes, until the apples are soft and the topping is golden. Let it cool slightly before serving. Then dig in!

Ingredient Swaps and Additions

I make this apple crisp a few different ways depending on what I have on hand. Here are my favorite tweaks:

• Apples: I like a mix of sweet and tart, such as Honeycrisp and Granny Smith. Any baking apple works.
• Nuts: Walnuts are a great swap if you don’t have pecans. You can also leave the nuts out and add a little extra oats.
• Sweetener: Maple syrup works in place of honey if you want a vegan apple crisp with coconut sugar. If you’re not worried about refined sugar, brown sugar can replace the coconut sugar.
• Spices: A pinch of nutmeg or ginger adds extra warmth to the cinnamon.
• Extras: A squeeze of lemon juice brightens the apples. A splash of vanilla or a handful of raisins also tastes great.
• Serving: Vanilla ice cream, coconut whipped cream, or a drizzle of honey on top never hurts.

Apple Pecan Crisp FAQ

What’s the difference between apple crisp and apple crumble?
They’re very close cousins. A crisp usually has oats in the topping, which gives it a crunchier texture, while a crumble is often a flour-and-butter topping with no oats. Since mine is an apple crisp with oats and nuts, I’d say it’s firmly a crisp. Some people use the two names interchangeably, though.

What about apple cobbler?
A cobbler has a biscuit-like or batter topping instead of a crumbly one, so it’s softer and more cake-like than a crisp.

Can I make this apple crisp gluten-free?
It’s made with almond flour, so the only thing to check is your oats. Look for oats labeled certified gluten-free, since regular oats can be processed alongside wheat.

Can I make it ahead?
Yes! You can chop the apples and mix the topping a day ahead and store them separately in the fridge, then assemble and bake. Leftovers keep covered in the fridge for a few days, and I like to reheat a serving in the oven or microwave.

Do I have to peel the apples?
I peel them for a softer, more uniform texture, but you can leave the skins on if you’re short on time.

Can I use butter instead of coconut oil?
You can, but then it’s no longer a dairy-free apple crisp. Melted butter works in equal amounts.

Final Thoughts

If you want a fall apple dessert that’s easy, cozy, and a little lighter, this apple pecan crisp is the one I keep coming back to. It has everything I love about the classic: tender cinnamon apples, a crunchy topping, and a house that smells like autumn. I hope it becomes a regular in your kitchen, too!

More Dessert Recipes You’ll Love

If you’re still craving something sweet, I’ve got plenty more lightened-up desserts that are perfect for fall, from apple treats to fruity crumbles:

• Apple Pie Cinnamon Cookies (pictured above)
• Roasted Banana Smash
• Fried Apple Pies that You Can Make in Minutes
• Strawberry and Orange Rhubarb Crumble
• Slow Cooker Cranberry Nut Stuffed Baked Apples

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