This simple apple crisp recipe is made with cinnamon, crystalized ginger, and only takes only one bowl to make! A healthier and easy fall dessert to make again and again!
I love to serve mine with a dollop of whipped cream, vanilla ice cream, or even vanilla Greek yogurt for a healthier topping. You can also use coconut-based whipped cream, or non-dairy ice cream or yogurt to make it vegan-friendly.
This was originally posted in 2018, but has since be updated and improved.
Serious question: Pie or crisp?
If you're reading this post, I'm gunna take a shot in the dark that you're team crisp, but I'm no psychic.
I'm one of those annoying pie eaters, that just eats the filling inside, and leaves a sad empty shell of crust behind. That's why a crumbly, cinnamon-studded crisp topping is more my style. I don't leave ANY of that behind.
Ingredients you'll need to make this
- maple syrup
- lemon juice
- rolled oats, ground (or oat flour)
- rolled oats
- coconut oil, solid (or plant-based butter)
- candied ginger
Start by preheating your oven to 375°F (191°C). Core and chop 6 medium apples. I like to use a heartier apple like Granny Smith or Honeycrisp. I also like to keep the skin on for a little extra fiber and texture, but if that's not your thing, feel free to peel before chopping.
Add apples to a large mixing bowl, and stir together with 2 tablespoons maple syrup, 1 teaspoon cinnamon, 1 teaspoon vanilla, and 1 teaspoon of lemon juice until combined. Pour the apple mixture into a large cast iron skillet, or oven-proof skillet.
In the same mixing bowl you used for the apples, mix together ½ cup of ground rolled oats or oat flour, ½ rolled oats, 1 teaspoon of cinnamon, and ½ teaspoon salt until combined. Stir in ¼ cup of maple syrup, and 2 tablespoons solid coconut oil (or plant-based butter). Use 2 forks or your hands to crumble the mixture until crumbly. Stir in ⅓ cup of chopped crystalized ginger. Pour topping over prepared apples. Bake in preheated oven for 30-25 minutes, or until topping is golden brown, and apples are bubbling. Carefully remove skillet from oven, and let cool at least 5 minutes before serving.
- To make gluten-free, use certified gluten-free oats/oat flour.
- Add a little extra crunch by mixing in chopped pecans or walnuts to the topping before baking.
- If not strictly vegan, you can use butter instead of coconut oil.
What kind of apples should I use for this?
I would use a firmer apple, like a Granny Smith or Honeycrisp. These will hold their shape more than softer apples like McIntosh, which can turn too soft and mushy when cooked.
What can I use instead of coconut oil?
I would use coconut oil or a plant-based butter to keep vegan-friendly. If not vegan, you can use regular unsalted butter instead.
Money-Saving Tips for this Apple Crisp
Buy in bulk. If reasonable, purchase items you use often like cinnamon or oats in bulk for a lower cost per serving. If your grocery store has one, use the bulk section for oats or crystalized ginger.
Shop sales. Look for sales on items like apples. They are often cheaper when in season during the early fall. Keep some stored in a cool place to last longer.
more fall-inspired desserts
Did you make this recipe? Leave me a comment and a rating to let me know how it came out!