My healthy apple crisp came out soupy. How do I fix it next time?

Soupy crisp means the juices never thickened in this healthy apple crisp. Keep the full tablespoon of cornstarch, slice the apples evenly so they finish cooking at the same time, and bake until the filling bubbles thickly at the edges, not just in the center. The 15 minute rest also matters: the sauce sets as it cools slightly.

Can I make this healthy apple crisp gluten free?

Yes. Replace the whole wheat flour in the topping with the same amount of oat flour and use certified gluten free rolled oats. The topping bakes a little more delicate, so let the crisp rest the full 15 minutes before serving to help it set.

Should I freeze apple crisp before or after baking?

Both work, but an unbaked healthy apple crisp freezes better. Assemble the filling and topping in a freezer safe dish, wrap it twice, and freeze for up to 3 months. Bake from frozen at 375 degrees for 55 to 65 minutes. A baked crisp also freezes, though the topping softens a little on reheating.

How do I keep the cut apples from browning while I prepare everything?

Toss each batch of slices in the lemon juice as soon as it is cut, before you slice the next apple. The acid slows the browning for the full time you need. Keeping the skin on also helps, because there is less exposed flesh than with peeled apples.

Can I bake this crisp in individual ramekins for a dinner party?

Yes, and it is an elegant way to serve this healthy apple crisp. Divide the filling and topping between 10 ramekins and bake at the same temperature for 25 to 30 minutes, until each one bubbles at the edges. Individual crisps also reheat faster and keep their topping crisper than slices from a big dish.

Healthy Apple Crisp with Oats, Pecans and Maple

Ingredients

Scale

3 1/2 pounds (about 8) apples, half Granny Smith and half Honeycrisp, cored and sliced 1/4 inch thick, skin on
2 tablespoons lemon juice
1/4 cup (80 ml) maple syrup, for the filling
1 tablespoon cornstarch
1 teaspoon ground cinnamon, for the filling
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 pinch of fine sea salt, for the filling
1 1/4 cups (115 g) rolled oats
1/2 cup (60 g) whole wheat flour, or oat flour for a gluten free crisp
1/3 cup (40 g) pecans, roughly chopped
1/4 cup (80 ml) maple syrup, for the topping
3 tablespoons coconut oil or butter, melted
1 teaspoon ground cinnamon, for the topping
1/4 teaspoon fine sea salt, for the topping

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Instructions

Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly oil a 9×13 inch baking dish.
Toss the apple slices with the lemon juice in a large bowl as you cut them, so they stay pale.
Add the maple syrup, cornstarch, cinnamon, nutmeg, vanilla and salt, toss until glossy, then spread the filling level in the dish.
Stir the oats, flour, pecans, cinnamon and salt in a second bowl. Add the maple syrup and melted coconut oil and mix to a damp sand texture with small clumps.
Scatter the topping over the apples by the handful, squeezing gently so it lands in pebbles and covers the fruit edge to edge.
Bake for 40 to 45 minutes, until the filling bubbles thickly at the edges and the topping is deep golden. Tent loosely with foil for the last 10 minutes if the pecans brown early.
Rest for a full 15 minutes so the sauce sets and the topping stays crisp. Serve warm with Greek yogurt or a small scoop of vanilla ice cream.

Author: Nora Ellis
Prep Time: 20 minutes
Cook Time: 45 minutes