Apple Crisp So Healthy You Could Eat It For Breakfast

I’m totally cheating here and making this post count for two days. We moved two days ago from my parents’ place to our new (temporary) home, and today is Thanksgiving. I am stuffed with delicious turkey dinner that my own momma made.

In the spirit of Un-Blogging, I’ve been putting family first, and there just have not been enough spare moments to get a post up. C’est la vie, right? I’m learning not to stress out about it, because that will make my voice here in this space more genuine and honest. I don’t ever want to get to the point where I post “something/anything” just because I feel I should.


This was the first time we’ve been with family on Thanksgiving since 2009, and so today I am thankful for so much – moving across the country in August, hubby finding a job in his field just weeks after we arrived, a place to live, and my mom’s cooking!

Since there was going to be homemade pumpkin pie and lemon pie at dinner, we decided to make a gluten-free apple crisp so that our 4-year-old (who is gluten-free) could enjoy some dessert too.

We went apple picking last weekend, so we started with apples we picked ourselves. Today, Isaac helped me with the baking, so it turned into a nice little learning opportunity – we talked about the seeds, the core, and the peel. We talked about measurements and ingredients, and following a recipe. Then we followed up by practicing our skills of observation as we noticed how sweet and delicious each and every bite was!

The original recipe (from the More With Less cookbook) calls for wheat flour, and Evil Margarine, and sugar, etc. So we modified it a fair bit, and I thought we should share it here. (Of course, this recipe ceases to be so healthy if you use wheat flour and/or white sugar).

Homemade Apple Crisp (can be gluten-free)


3 cups peeled and chopped apples (you can make them any size you want)
1 tablespoon coconut flour (you can sub any flour here, but I think the coconut flour worked exceptionally well)
1/8 cup coconut palm sugar (or any granulated sweetener)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon sea salt
1 tablespoon water

And for the topping…*

2/3 cup regular rolled oats
1/8 teaspoon salt
1/4 cup softened butter
1/4 cup of coconut palm sugar (or any granulated sweetener)

*FYI: hubby often asks me to double the topping because it’s not actually very much.


1. Preheat oven to 375F.

2. Combine first six ingredients in a small greased (with butter) casserole dish.

3. Mix oats, salt, and palm sugar together for topping together in a separate bowl.

4. Cut in butter with a pastry cutter (a food processor will work too – you want it to be crumb-like in texture).

5. Sprinkle topping onto the apple mixture.

6. Bake for 30-35 minutes.

7. Serve with a scoop of homemade vanilla ice cream or whipped cream.

I'm Beth. I created Red & Honey because I'm obsessed with the wild art of wellness.

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  1. Marissa says

    My kids so enjoy crisp for breakfast! The coconut palm sugar is a new one to me…how is it more beneficial?

    • says

      It’s low glycemic, so less of a sugar high (even lower than honey). It also has some minerals and nutrients. And as far as natural granulated sweeteners go (sucanat, rapadura, and coconut palm sugar) I prefer the taste of the coconut palm sugar by far. I usually prefer honey or maple syrup for natural sweeteners, but sometimes a granulated sweetener is necessary, and that’s why I have this on hand. I have made apple crisp with honey before and it didn’t turn out very well.


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