by Selva Wohlgemuth, Registered Dietitian and Nutritionist
When you are too busy to make a pie crust, or simply don’t have the ingredients on hand, this simple Harvest Apple Crisp recipe will hit the spot.
Plus, it’s lower in calories and sugar than a traditional apple pie or crisp. Step into fall with this aromatic and tasty delight!
Photo by Selva Wohlgemuth
Harvest Apple Crisp
(gluten-free and vegan)
Serves 8
Nutritionist Tips: Keep the peel on the apples because they increase the gut-friendly fiber in this recipe. Sugar can be replaced with coconut sugar if desired. White rice flour and arrowroot powder can be purchased in small amounts in the bulk section, so you do not need to buy a huge bag just for a single tablespoon. I personally prefer to use butter or ghee but, if you are vegan, coconut oil is just as delicious.
FILLING INGREDIENTS
- 5 medium apples, thinly sliced
- 1 cup frozen blueberries
- 1 orange, juiced
- 1 tablespoon sugar
- 1 tablespoon arrowroot powder
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- generous pinch sea salt
STREUSEL INGREDIENTS
- ½ cup gluten-free rolled oats
- 1/3 cup chopped hazelnuts
- 1 tablespoon white rice flour
- 2 tablespoons sugar or coconut sugar
- ½ teaspoon ground cinnamon
- generous pinch sea salt
- 1½ tablespoons butter, ghee, or coconut oil, melted
METHOD
- Preheat your oven to 350 degrees F.
- In a medium bowl add the filling ingredients and stir to combine. Scoop the mixture into a small glass or ceramic baking dish, cover with a glass lid or cover with foil, and bake for 25 minutes.
Meanwhile make the streusel:
- Combine the rolled oats, hazelnuts, rice flour, sugar, cinnamon, and salt. Stir to combine, pour in the melted butter, and mix until evenly distributed throughout.
- Evenly spread the streusel mixture over the top. Place into oven and bake uncovered for 20–25 minutes or until the crisp is golden. Remove from the oven and serve alone or with a dollop of whipped cream, vanilla ice cream, or plain yogurt.
Nutrition (per serving): 180kcal, 30g carbs, 5g fiber, 7g fat, 2g protein.
Add 50kcal for 2 tablespoons whipped cream.
More Recipes from Selva
Low FODMAP Double Berry Pecan Crisp
(gluten-free and vegan)
This recipe is perfect for people on a low FODMAP diet.
Decadent Chocolate Avocado Mousse
(gluten-free and vegan)
Recipe for a delicious dessert that is full of healthy fats and fiber.
Ask the Nutritionist
Have questions? Send them to contact@happybellynutritionist.com. Selva Wohlgemuth is a registered dietitian nutritionist. Learn more about her approach to general health and well-being at her Happy Belly Nutrition website, and see her recipes and other kitchen tips at Poppies and Papayas.
