Apple Crisp with Oat-Pecan Topping
Warm cinnamon apples under a buttery oat and pecan crumble, sweetened mostly by the fruit itself. Easier than pie and loved by everyone.
Diet swaps
- Gluten-free: Use a gluten-free flour blend (or cornstarch to thicken). Use certified gluten-free oats.
- Dairy-free: Use olive oil or dairy-free butter instead of butter.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 6 Apples (Honeycrisp or Granny Smith), sliced
- 2 tbsp Pure maple syrup
- 1/2 Lemon (juice)
- 1 tbsp Cornstarch
- 2 tsp Ground cinnamon
- 3/4 cup Old-fashioned rolled oats
- 1/3 cup Whole-wheat flour
- 1/3 cup Pecans, chopped
- 3 tbsp Brown sugar
- 3 tbsp Cold unsalted butter, cubed
Directions
- Heat oven to 375°F. Toss apples with maple syrup, lemon juice, cornstarch and 1 tsp cinnamon; spread in an 8x8 or 9-inch dish.
- Rub oats, flour, pecans, brown sugar, the rest of the cinnamon, a pinch of salt and the butter together until clumpy.
- Scatter over the apples and bake 40 to 45 minutes until bubbling and golden.
- Cool 10 minutes. Great with a spoon of Greek yogurt.
Calorie breakdown
Per serving: apples 71 · butter 38 · pecans 31 · oats 28 · brown sugar 19 · flour 17 · maple 13 · cornstarch 4 · lemon 1
💡 Lighter tip: Top with Greek yogurt instead of ice cream for protein and about 100 fewer calories.
Helpful for this recipe
8x8 ceramic baking dishShop on Amazon →Apple peeler corerShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →