How many calories are in this healthy apple crisp?

Each serving contains approximately 175 calories, making it a genuinely low calorie dessert option. The calorie count is kept low by using minimal coconut oil, maple syrup instead of refined sugar, and no butter.

Can I make this apple crisp gluten-free?

Yes, simply swap the wholemeal flour for a certified gluten-free oat flour or a gluten-free plain flour blend, and use certified gluten-free rolled oats. The texture stays very similar and the recipe works just as well.

Can I use a different sweetener instead of maple syrup?

Honey works as a direct swap if you are not following a vegan diet. Agave syrup is another option with a slightly milder flavour. Avoid liquid sweeteners with a very strong flavour profile like blackstrap molasses as they will overpower the apple and spice notes.

What is the best apple for a low calorie apple crisp?

Granny Smith apples are ideal because they are firm, tart and hold their shape well during baking. Softer apple varieties tend to break down into a puree-like consistency, which can make the filling watery rather than jammy.

Can I prepare this ahead of time?

Absolutely. You can assemble the entire dish, cover it tightly and refrigerate it for up to 24 hours before baking. Add an extra 5 minutes to the baking time if cooking straight from cold.

Is this recipe suitable for vegans?

Yes, this recipe is completely plant-based. It contains no butter, eggs or dairy products. Just make sure your maple syrup is certified vegan, which most commercial brands are.

Healthy Apple Crisp Low Calorie Low Fat Oat Crumble Bake

Name: Healthy Apple Crisp Low Calorie Low Fat Oat Crumble Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 medium Granny Smith apples (peeled, cored and sliced about 5mm thick); 2 tbsp pure maple syrup (for the filling); 1.5 tsp ground cinnamon (divided between filling and topping); 0.25 tsp ground nutmeg; 1 tbsp fresh lemon juice (helps apples hold their shape and adds brightness); 1 tsp vanilla extract (for the filling); 1 tbsp cornflour (also called cornstarch, thickens the apple juices); 1.5 cups rolled oats (use certified gluten-free oats if needed); 0.33 cup wholemeal flour (or spelt flour works well too); 3 tbsp pure maple syrup (for the topping); 2 tbsp cold-pressed coconut oil (melted and cooled slightly); 1 tsp ground cinnamon (for the topping); 0.25 tsp fine sea salt; 2 tbsp unsweetened applesauce (adds moisture to topping without extra fat)

VeganDairy-FreeRefined Sugar-FreeNut-FreeEgg-Free

Prep Time15 min

Servings8

Calories175 kcal

Health Score6/10

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Healthy Apple Crisp Low Calorie Low Fat Oat Crumble Bake

If you have been craving something warm, sweet and genuinely satisfying without blowing your daily calorie budget, this healthy apple crisp is exactly what you need. It delivers all the cosy comfort of a traditional crisp, but with a fraction of the fat and sugar you would normally find in a classic recipe. Each serving comes in at under 180 calories, making it a guilt-free treat you can enjoy on a weeknight or serve to guests at a dinner party. This is the kind of dessert that proves eating healthily does not mean sacrificing flavour or joy.

The filling starts with six medium Granny Smith apples, which are tart, firm and naturally low in sugar compared to sweeter varieties. Tossing them with a small amount of pure maple syrup, ground cinnamon, fresh lemon juice and a pinch of nutmeg creates a beautifully spiced base without relying on refined white sugar at all. The crumble topping is where this recipe really shines. Rolled oats form the backbone, bringing soluble fibre that helps support healthy cholesterol levels. Wholemeal flour adds extra fibre and a gentle nuttiness, while a tiny amount of cold-pressed coconut oil binds everything together with far less fat than butter-heavy traditional recipes. A drizzle of maple syrup and a pinch of sea salt balance the oats into a topping that bakes up genuinely crispy and golden.

The texture contrast here is wonderful. The apples soften and release their natural juices during baking, creating a bubbling, jammy filling that smells incredible the moment it hits the oven. The oat topping stays crunchy on top while absorbing just a little of that apple juice underneath, giving you crispy edges and a slightly chewy centre in every spoonful. Serve it warm straight from the dish with a generous dollop of low-fat Greek yogurt, a small scoop of light vanilla ice cream, or simply on its own. It reheats beautifully too, so leftovers the next morning feel like a treat rather than an afterthought.

From a nutritional standpoint, this recipe ticks a lot of important boxes. The rolled oats deliver around 4 grams of fibre per serving, supporting digestion and keeping you fuller for longer after eating. Apples themselves are rich in quercetin, catechin and pectin, plant compounds linked to heart health and gut health. By swapping butter for a small amount of coconut oil and cutting added sugar significantly, the total fat content drops to under 5 grams per serving. The recipe is also naturally dairy-free and egg-free, making it accessible to people following vegan diets or those with common food sensitivities. Wholemeal flour replaces refined white flour to keep the glycaemic impact lower and the fibre content higher. This is a dessert built around real, whole ingredients that your body will actually thank you for.

Ingredients

Serves:8

6 medium Granny Smith apples (peeled, cored and sliced about 5mm thick)
2 tbsp pure maple syrup (for the filling)
1.5 tsp ground cinnamon (divided between filling and topping)
0.3 tsp ground nutmeg
1 tbsp fresh lemon juice (helps apples hold their shape and adds brightness)
1 tsp vanilla extract (for the filling)
1 tbsp cornflour (also called cornstarch, thickens the apple juices)
1.5 cups rolled oats (use certified gluten-free oats if needed)
0.3 cup wholemeal flour (or spelt flour works well too)
3 tbsp pure maple syrup (for the topping)
2 tbsp cold-pressed coconut oil (melted and cooled slightly)
1 tsp ground cinnamon (for the topping)
0.3 tsp fine sea salt
2 tbsp unsweetened applesauce (adds moisture to topping without extra fat)

Instructions

1
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Lightly grease a 9x9 inch baking dish with a tiny amount of coconut oil or a quick spritz of cooking spray.
Glass or ceramic baking dishes work best here as they distribute heat more gently than metal, helping the apples cook evenly without burning the edges.
2
Peel, core and slice all six apples into pieces roughly 5mm thick. Place them into a large mixing bowl and add the maple syrup, half a teaspoon of cinnamon, nutmeg, lemon juice, vanilla extract and cornflour. Toss everything together until the apple slices are evenly coated.
Slicing the apples consistently means they all cook at the same rate. Too thick and you get crunchy apple under a burnt topping. Too thin and they turn to mush.
3
Tip the coated apple mixture into your prepared baking dish and spread it out into an even layer. Set this aside while you make the crumble topping.
4
In a separate medium bowl, combine the rolled oats, wholemeal flour, one teaspoon of cinnamon and fine sea salt. Stir to mix the dry ingredients together first.
5
Pour the melted coconut oil, three tablespoons of maple syrup and unsweetened applesauce over the dry oat mixture. Stir well with a fork until you get a crumbly, clumpy texture. The mixture should hold together briefly when you press a small amount between your fingers.
If your mixture feels too dry and crumbly, add one extra tablespoon of applesauce. If it feels too wet and paste-like, add a small handful of extra oats to bring it back.
6
Scatter the oat crumble topping evenly over the apple layer in the baking dish. Try to cover the apples as completely as possible, working from the edges inward. Do not press the topping down firmly as keeping it loose helps it crisp up in the oven.
A few gaps in the topping are fine. They let steam escape, which actually helps the crumble stay crispier.
7
Place the dish on the middle rack of the preheated oven and bake for 35 to 40 minutes. The topping should be deeply golden and the apple filling should be visibly bubbling around the edges when it is ready.
At the 25-minute mark, check the topping. If it is browning too quickly before the apples are done, loosely lay a sheet of foil over the top for the remaining baking time.
8
Remove the dish from the oven and allow the crisp to rest for 10 minutes before serving. This resting time lets the apple juices thicken slightly so you get a saucy but not watery filling.
Serving it warm rather than piping hot gives you the best flavour. The spices really bloom once the dish has settled for a few minutes.

Nutrition per serving

175kcal

Calories

Protein

33g

Carbs

Fat

Fibre

16g

Sugar

75mg

Sodium

Pro Tips

✓
Granny Smith apples are the top choice because their tartness balances the sweetness from the maple syrup beautifully. Braeburn or Pink Lady apples also work if you prefer a slightly sweeter filling.
✓
Do not peel the apples if you want to boost the fibre content further. The skins soften during baking and are barely noticeable in the finished dish.
✓
For an extra crispy topping, bake the dish uncovered for the full 40 minutes and place it under the grill on a low setting for the final 2 to 3 minutes. Watch it closely so it does not burn.
✓
Room-temperature coconut oil can sometimes make the topping clump too densely. Melting it and then cooling it slightly before mixing gives you a much better crumbly texture.
✓
If your apples release a lot of liquid during baking, increase the cornflour in the filling to one and a half tablespoons next time.

Frequently Asked Questions

Variations

•
Pear and Apple Crisp
Replace two of the apples with ripe but firm pears. Pears add a floral sweetness and a slightly silkier texture to the filling, creating a lovely contrast with the crunchy oat topping.
•
Spiced Cranberry Apple Crisp
Add half a cup of fresh or frozen cranberries to the apple filling along with an extra tablespoon of maple syrup to balance the tartness. The cranberries burst during baking and turn the juices a gorgeous ruby colour.
•
Almond Crunch Apple Crisp
Stir two tablespoons of flaked almonds into the oat topping before baking. The almonds toast beautifully in the oven, adding extra crunch and a boost of healthy fats and protein.
•
Chai-Spiced Apple Crisp
Replace the plain cinnamon and nutmeg with a chai spice blend including cardamom, ginger, cloves and allspice alongside cinnamon. This warm, complex spice profile makes the dish feel extra special and fragrant.

Substitutions

•
Coconut oil → Light olive oil or avocado oil (Use the same quantity. Avocado oil has a very neutral flavour and works particularly well without affecting the taste of the topping.)
•
Wholemeal flour → Spelt flour or oat flour (Both options keep the recipe high in fibre. Oat flour makes the recipe naturally gluten-free when combined with certified gluten-free oats.)
•
Maple syrup → Honey or agave syrup (Use an equal quantity as a direct swap. Note that honey is not suitable for strict vegans.)
•
Cornflour → Arrowroot powder (Use the same amount. Arrowroot creates a cleaner, slightly glossier finish in the apple filling and is a good paleo-friendly option.)
•
Granny Smith apples → Braeburn, Pink Lady or Fuji apples (These varieties are slightly sweeter, so you may want to reduce the maple syrup in the filling by half a tablespoon to keep the overall sugar content low.)

🧊 Storage

Allow the crisp to cool completely before covering the baking dish tightly with cling film or transferring leftovers into an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 60 to 90 seconds, or warm the whole dish in the oven at 160 degrees Celsius for about 15 minutes. The topping softens slightly on day two but still tastes delicious. For longer storage, freeze individual portions in airtight freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

📅 Make Ahead

Assemble the apple filling and crumble topping separately, cover both and refrigerate for up to 24 hours. When you are ready to bake, scatter the topping over the apples and place directly into the preheated oven. You may need to add 5 to 8 extra minutes to account for the cold temperature of the dish. Alternatively, bake the full crisp, cool it completely, and refrigerate or freeze for reheating later.