Looking for a healthy, easy, and nutritious apple crisp recipe? Then this Cinnamon Apple Crisp is for you! Ready in under 45 minutes, it’s the perfect ending to a fall meal that everyone can enjoy. Dairy free and gluten-free, by design, and can be made without added sugar as well!

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Why You Need to Make This Easy Apple Crisp Recipe
If you found yourself with a bag of fresh apples, then this recipe is certainly one you will want to whip up!
We went apple picking in Julian, California and came home with SO many apples! I knew it was time I updated my Cinnamon Apple Crisp so this beauty finally got a facelift.
Same delicious flavor, pinky promise!
This recipe calls for 6 apples so if you came home with more, check out my Healthy Applesauce Muffins or Apple Pie Oatmeal!
What You Need to Make This Apple Oat Crisp

Ingredient Tips
- Apples: Swap the apples for what you have on hand. I If using Granny Smith, they have a more tart flavor, so adjust sweetener accordingly (check out the FAQ for more info on apples!)
- Chopped walnuts: You can purchase pre-chopped walnuts to make it a little easier on yourself, but if you’ve got whole walnuts, instead of chopping with a knife (which can lead to walnut pieces all over your kitchen), you can break them apart by hand. Alternatively, place 2-4 Tbsp at a time in a strong resealable baggie, and roll a rolling pin over top to break into pieces!
Ingredient Swaps
- Added sugar: If you want to make this added sugar free, you can swap in date syrup or omit the syrup all together. However, I don’t recommend no sweetener! I actually used a monk fruit maple syrup to keep it more diabetic friendly for my grandpa!
- Alternatively, if you’re okay with adding the sugar and are looking for an alternative to maple syrup, sub an equal amount of honey (that’s been warmed to make it more fluid) or 1 Tbsp agave syrup (since it’s much sweeter tasting).
- Walnuts: If you have a nut allergy in the house, feel free to omit and use seeds of choice. Pumpkin and sunflower are excellent additions!
- If you’re not a walnut fan, pecans are a great sub!
- Rolled oats: You can sub quick/instant oats if you have them on hand or like your oats less chewy. No steel cut oats here though, they’ll be too hard!
- Plant based butter: I’ve used non-dairy butter here to keep this recipe vegan and it’s what I keep in my kitchen. Use whatever butter your family keeps!
How to Make an Apple Crisp with Oats Recipe
(1) Make sure you have all the Cinnamon Apple Crisp ingredients ready to go! I highly suggest using an apple corer to core the apples, then slice thinly.
(2) Toss the cinnamon and salt with the apples in a medium bowl.
(3) Stir in the vanilla, maple syrup, and butter. The toss with the oats.

(4 + 5) Add in the crushed walnuts and stir one more time.
(6) Spread evenly into an 8 x 8-inch baking dish. Bake for 25 minutes, then let carry over cook 10 minutes in the oven.

Remove Cinnamon Apple Crisp and serve warm with desired toppings!

Recipe Notes + Expert Tips
This Cinnamon Apple Crisp recipe is seriously so easy to make! You really can’t screw it up, I swear!
- When popping in the oven, place on the center rack to make sure the apples and oats cook through evenly.
- If you don’t have an 8×8 inch baking dish, a 9×9 inch square or round cake pan will work.
- If you have a large, 9×13 inch baking dish, it can be used, but the cooking time will be shorter. Check after baking for 15 minutes, looking for the apples and oats to be lightly browned, with 10 minutes carry over!
For what to pair with this crisp, I recommend:
- If you want to keep this dairy free, top with your desired coconut or soy-based dairy whipped topping or plant-based yogurt.
- If dairy-free isn’t a necessity, then try a cow’s milk whipped cream or ice cream for dessert, or a skyr or Greek yogurt for breakfast!

FAQs for this Healthy Apple Crisp Recipe
For this recipe, it’s best to choose apples that are sweet, firm, and have a skin that’s not too thick! Some of my favorite varieties for baking are:
– Braeburn
– Fuji
– Gala
– Granny Smith (This variety tends to be very tart! I’d recommend mixing with another variety or just adding 2-3 tsp more sweetener to balance it!)
– Honeycrisp
– Jonagold
– Pink Lady (They can sometimes be tart; do a taste test before baking!)
– Winesap
With other apple varieties, like Red Delicious or Golden Delicious, they’re great for snacking raw, but may become mealy when baked. It’s best to stick to a more firm type!
Sure! There are a couple options here to do some of the prep in advance:
– Option 1: Prep and bake the recipe as directed. Store in the refrigerator for up to 5 days and when ready to eat, place in a preheated 375 F degree oven, about 10-15 minutes, until warmed through!
– Option 2: Prep your apple slices and lightly coat with either 1-2 Tbsp lemon juice or orange juice to prevent browning. Place in an air tight container and store up to 3 days (but the sooner, the better!) Then measure out the following and store in airtight containers: wet ingredients (butter, maple syrup, and vanilla), dry ingredients (cinnamon and salt + oats), and chopped walnuts. The wet ingredients will need to be stored in the refrigerator and melted before use. When you’re ready, stir up all of the ingredients as the recipe directs, and bake!
Other Apple Dessert Recipes You May Enjoy
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Cinnamon Apple Crisp
Ingredients
- 6 Jonathan apples washed, cored and thinly sliced
- 1 tbsp ground cinnamon
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 2 tbsp maple syrup
- 2 tbsp melted butter plant based
- 1 cup rolled oats quick cook
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, toss sliced apples with cinnamon and salt. Mix in the vanilla, maple syrup, melted butter, and rolled oats. Apples should be uniformly coated.
- Fold in the walnuts, then spread into a greased 8×8-inch baking dish.
- Bake for 25 minutes. Then turn off oven and let the apples carry over cook for another 10.
- Remove and serve warm with desired toppings.
- Store in an airtight container in the fridge and serve within 5 days for best quality. Reheat before serving.
Notes
- When popping in the oven, place on the center rack to make sure the apples and oats cook through evenly.
- If you don’t have an 8×8 inch baking dish, a 9×9 inch square or round cake pan will work.
- If you have a large, 9×13 inch baking dish, it can be used, but the cooking time will be shorter. Check after baking for 15 minutes, looking for the apples and oats to be lightly browned, with 10 minutes carry over!
- Apples: Swap the apples for what you have on hand. If using Granny Smith, they have a more tart flavor, so adjust sweetener accordingly (check out the FAQ for more info on apples!)
- Chopped walnuts: You can purchase pre-chopped walnuts to make it a little easier on yourself, but if you’ve got whole walnuts, instead of chopping with a knife (which can lead to walnut pieces all over your kitchen), you can break them apart by hand. Alternatively, place 2-4 Tbsp at a time in a strong resealable baggie, and roll a rolling pin over top to break into pieces!
- If you have a nut allergy in the house, feel free to omit and use seeds of choice. Pumpkin and sunflower are excellent additions!
- If you’re not a walnut fan, pecans are a great sub!
- Rolled oats: You can sub quick/instant oats if you have them on hand or like your oats less chewy. No steel cut oats here though, they’ll be too hard!
- Plant based butter: I’ve used non-dairy butter here to keep this recipe vegan and it’s what I keep in my kitchen. Use whatever butter your family keeps!
- Added sugar: If you want to make this added sugar free, you can swap in date syrup or omit the syrup all together. However, I don’t recommend no sweetener! I actually used a monk fruit maple syrup to keep it more diabetic friendly for my grandpa!
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