Fresh sliced apples tossed with real maple syrup, pure apple juice, cinnamon, allspice, and fresh thyme leaves baked with a sweet oatmeal, honey, and almond topping! Gluten-free! Makes 4-6 servings.
Why You'll Love This
If you're a fan of apple pie, then you'll love this apple crisp. To me, the best part is the sweet, crispy buttery topping. Wait, maybe my favorite part is the sweet and tart apple filling with those wonderful spices. Well, seems I love this recipe inside and out and I hope you do, too.
One taste of this delicious dessert and you’ve won’t believe it is both gluten and refined sugar-free. Fresh thyme adds a delicate savory hint to the sweetness of this classic recipe. This old fashioned apple crisp recipe is popular any time of the year since apples are readily available year round. Serve with coffee or a cold glass of milk!
Choose firm apples, such as Granny Smith or Pink Lady, for this recipe. These varieties will hold up well to the heat of baking without turning to mush.
6 large apples, cored, peeled, and sliced
1 Tablespoon fresh lemon juice
⅓ cup real maple syrup
2 Tablespoons 100% apple juice (sugar free)
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1½ teaspoon fresh thyme leaves
¼ teaspoon salt
1 cup old-fashioned rolled oats
⅓ cup almond flour
⅓ cup almonds, sliced
⅓ cup honey, preferably local
3 Tablespoons unsalted butter, melted
OPTIONAL: add ½ cup chopped pecans or walnuts to topping mixture.
Place top oven rack in the center position and pre-heat oven to 350° Grease an 8” x 8” baking dish and set aside.
Place apples in a large non-reactive bowl and toss with fresh lemon juice. Add maple syrup, apple juice, cinnamon, allspice, thyme leaves, and salt. Toss to combine and set aside.
Combine topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.
Pour apple mixture into prepared baking dish and spread into an even layer. Spread the topping evenly across the top in a uniform layer, as well.
Place into pre-heated oven and bake for 30 minutes. If the top layer is nicely browned, cover dish loosely with aluminum foil to prevent over-browning. Continue baking for another 15-20 minutes or until the apple crisp is nice and bubbling. Remove from oven and set aside to cool for 5-10 minutes.
How to Serve It
Serve warm with some vanilla bean iced cream or freshly whipped cream, if desired. Store leftovers in the refrigerator.
Some people like to put caramel sauce on their Apple Crisp. Sounds really good, doesn't it? I have not tried it but this homemade caramel sauce recipe from Fifteen Spatulas seems easy and looks divine!
Frequently Asked Questions
Do you Peel the Apples?
Yes! For this Apple Crisp recipe, I peel the raw apples simply because the skin can get chewy and tough. Save yourself some time and use a Johnny Apple Peeler to peel, core, and slice an apple all at once!
Do you have to refrigerate leftovers?
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
Can you make this ahead?
Make the apple filling, place in an air-tight container, and refrigerate for up to one day. You can also make the topping the day before and put it in a separate air-tight container and refrigerate. When ready to bake, follow Steps 4 and 5 of the recipe.
Can you freeze it?
This Apple Crisp freezes well. Allow the Apple Crisp to completely cool off. Then place into a freezer container or sealable plastic freezer bag (write the date on the bag so you can easily remember it). It will stay fresh for up to 3 months. Thaw in the fridge the day before you plan to eat if. You can reheat in the microwave, if desired.
If you try this recipe, leave me a comment! I'd love to hear from you.
For more sweet recipes, please check out these delicious desserts:
Easy Apple Crisp
- 6 large apples, cored, peeled, and sliced
- 1 Tablespoon fresh lemon juice
- ⅓ cup real maple syrup
- 2 Tablespoons 100% apple juice (sugar free)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 1-½ teaspoons fresh thyme leaves
- ¼ teaspoon salt
- 1 cup old fashioned rolled oats
- ⅓ cup almond flour
- ⅓ cup sliced almonds
- ⅓ cup honey, preferably local
- 3 Tablespoons unsalted butter, melted
- Pre-heat oven to 350°F. Grease an 8” x 8” baking dish and set aside.
- Place apples in a large glass bowl and toss with the lemon juice. Add maple syrup, apple juice, cinnamon, allspice, thyme leaves, and salt. Toss with a spoon to combine and set aside.
- Combine topping ingredients in a separate bowl and stir until the oats are well coated and all ingredients are well combined. Set aside.
- Pour apple mixture into the baking dish and spread evenly on the bottom. Spread the topping evenly across the top of the apple layer.
- Place into pre-heated oven on the center oven rack and bake for 30 minutes. If the top layer is nicely browned, cover the pan loosely with aluminum foil to prevent over-browning. Continue baking for another 15-20 minutes or until the apple crisp is nice and bubbling. Remove from oven and set aside to cool for 5-10 minutes.
- Serve warm with some vanilla bean ice cream or whipped cream, or both if desired!