Deconstructed Apple Crisp

Photograph of healthy apple crisp in a white bowl set on a white background


Apple Filling:

1 tablespoon fresh lemon juice

1 teaspoon cornstarch

2 pounds Honeycrisp apples, peeled, cored and sliced into ½-inch thick slices

1½ pounds Granny Smith apples peeled, cored and sliced into ½-inch thick slices

3 tablespoons coconut sugar or brown sugar

2 tablespoons pure maple syrup

1 teaspoon ground cinnamon

Pinch grated fresh nutmeg

Pinch ground cardamom

⅛ teaspoon salt


Oat Topping:

¾ cup white whole-wheat flour (3 ounces)

¾ cup old-fashioned rolled oats (2½ ounces)

⅓ cup packed coconut sugar

2 tablespoons turbinado sugar (sugar in the raw) or regular sugar

1 teaspoon ground cinnamon

¼ teaspoon grated fresh nutmeg

¼ teaspoon ground cardamom

¼ teaspoon salt

6 tablespoons unsalted butter, chilled and cubed

½ cup raw pepitas

2 teaspoons pure vanilla extract

Vanilla bean or cinnamon ice cream (optional)


Heat oven to 350° with racks set in lowest and middle positions.

For the apple filling, combine cornstarch and lemon juice in an 8-inch baking dish.

Add apples, coconut sugar, maple syrup, cinnamon, nutmeg, cardamom, and salt to baking dish and toss until thoroughly combined.

Cover baking dish tightly with foil; set aside.

Line a baking sheet with parchment paper.


For the oat topping, combine flour, oats, coconut sugar, turbinado sugar, cinnamon, nutmeg, cardamom, and salt in a food processor. Pulse until oats are partially chopped and ingredients are combined, about 10 pulses.

Scatter butter pieces, ¼ cup of pepitas, and vanilla over top of flour mixture. Process until mixture clumps together into large crumbly balls, about 30 seconds, scraping down sides of bowl halfway through processing. Sprinkle remaining ¼ cup pepitas over topping mixture and pulse until just combined, 10–15 pulses.

Pack topping mixture together into a ball then break into ½-inch chunks (small crumbly bits are OK) on prepared baking sheet in a single layer.

Bake topping on middle rack until chunks are brown and crisp, 25–30 minutes, rotating pan halfway through baking.

While topping is baking on middle rack, bake apple filling, covered with foil, on the lower rack for 40 minutes.

Remove foil from baking pan, stir apples, increase heat to 375°, and continue baking until juices are bubbly and thick and apples are tender but not mushy, about 40 minutes more.

Spoon apple filling into bowls, sprinkle oat topping over filling and top with ice cream.


Make ahead tips:

Equipment you’ll need:

Ingredients you’ll need: