Top 5 Fat-Free Apple Crisp Recipes

The tart apples and sweet, crunchy oatmeal topping are simply divine with a scoop of dairy-free vanilla ice cream in this fat-free apple crisp, which is the ideal fall dessert.

This post was originally published on September 26, 2019. The recipe hasn’t changed, even though the information and s have been updated.

I adore autumn because it allows me to break out my sweaters and sweatshirts and curl up inside with a hot beverage and some delectable baked goods. Apple crisp is one of the baked goods I make each year to celebrate the arrival of fall.

The aroma of apples and cinnamon baking in the oven is unbeatable. And a scoop of vanilla ice cream on top is a must, as the warm, tart, soft apples are dessert perfection when topped with the sweet, crunchy topping.

This apple crisp is the ideal fall dessert, whether you’re eating a bowl of it at home while watching your favorite TV show or bringing it to a gathering of family or friends.

The traditional topping for apple crisp is an oat crumble with lots of butter. However, none of us should be consuming that much fat, of course. I’ve successfully converted so many recipes to oil-free veganism that I was confident I could create a healthier version of this apple crisp that was fat-free. Changing to an oil-free vegan diet could have meant giving up apple crisp, but I was determined.

This does contain a fair amount of sugar, so it is not an everyday type of treat, but I’ve managed to make the best fat-free apple crisp ever, and you’re going to love it. But I think it’s acceptable to spend a little more on celebrations.

Here is 5 recipe(s):

Apple Crisp

This Fat Free Apple Crisp is the perfect fall dessert. The sweet crunchy oatmeal topping and tart apples are simply divine, especially when paired with a scoop of dairy-free vanilla ice cream.

Prep: 30min

Total: 75min

Serving Size: 1 serving

Nutrition Facts: calories 210. 4 kcal, Carbohydrate 49. 5 g, Protein 2. 8 g, Fat 1. 5 g, Sodium 64. 1 mg, Fiber 3. 2 g, Sugar 29. 8 g, servingSize 1 serving.

Ingredients:

• 8 apples (peeled and sliced (about 10 cups))
• 1 cup rolled oats
• ⅔ cup whole wheat pastry flour
• ⅔ cup brown sugar
• 2 teaspoons cinnamon
• ¼ teaspoons salt
• 3 tablespoons applesauce

Instruction:

1. Preheat oven to 350°F.
2. Fill a 9″ x 13″ glass baking pan with apple slices.
3. Stir together rolled oats, flour, brown sugar, cinnamon, and salt. When the topping ingredients are just starting to stick together and become crumbly, add in the applesauce a tablespoon at a time and combine.
4. Sprinkle the topping evenly onto the apples.
5. Bake for 45 minutes, until the topping begins to brown.

Fat-Free Apple Crisp

In an email I got today from the www, one of the featured recipes was this one. recipe4living. com website. “For those who are watching their calories, this is a great alternative to apple pie.” Use whole-wheat flour for a healthier dessert. “.

Prep: 15min

Total: 45min

Yield: 8 serving(s)

Nutrition Facts: calories 201. 2, Fat 0. 7, Saturated Fat 0. 1, Cholesterol 0, Sodium 9. 1, Carbohydrate 49. 8, Fiber 3. 6, Sugar 37. 1, Protein 1. 9.

Ingredients:

• 6 apples, peeled and sliced
• 4 tablespoons honey
• 2 teaspoons ground cinnamon
• 2/3 cup rolled oats
• 1/3 cup flour
• 2/3 cup brown sugar, packed

Instruction:

1. Preheat oven to 350 degrees.
2. Spray a 2-qt. baking dish with cooking spray.
3. Prepare the apples and put them in the baking dish.
4. Combine the rest of the ingredients and mix well.
5. Sprinkle over apples and bake 30-35 minutes.

Healthy Apple Crisp

The healthiest apple crisp recipe uses maple syrup to naturally sweeten it rather than sugar, and it is topped with a crunchy oat-pecan topping. Warm vanilla bean ice cream should be served with this delicious apple crisp. The perfect way to use up fall apples!.

Prep: 20min

Total: 65min

Yield: 9

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 204 kcal, Carbohydrate 34. 7 g, Protein 1. 5 g, Fat 7. 7 g, Fiber 4. 2 g, Sugar 23. 2 g.

Ingredients:

• For the topping:
• (Or regular flour, gluten-free oat flour, almond flour, or 1/3 cup whole wheat pastry flour)
• 1/2 cup old fashioned rolled oats, gluten free if desired
• 1/3 cup dark brown sugar (coconut sugar can be substituted, but brown sugar is preferred)
• 1/2 cup raw chopped pecans
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• Sliced into very small cubes, 1/4 cup cold butter or vegan buttery stick (coconut oil is another option)
• For the crisp:
• 5-6 medium Granny Smith or Honeycrisp apples, peeled, cored, and sliced very thinly
• 1/3 cup pure maple syrup
• 1 teaspoon cinnamon
• pinch of nutmeg
• 1 tablespoon bourbon (or pure vanilla extract)

Instruction:

1. Preheat oven to 350 degrees F. Generously grease an 8×8 baking pan with nonstick cooking spray. Set aside.
2. In order to make the topping, whisk together the flour, oats, brown sugar, cinnamon, salt, and pecans in a sizable bowl. Use your hands to squeeze and incorporate the butter pieces into the mixture until it resembles wet sand and is crumbly. (Alternatively, you can pulse all of the topping ingredients in a food processor to combine them, or you can use a pastry cutter to cut in the butter. My preferred technique is to use my hands because I think it produces the best crumbly topping. ).
3. Once done, put topping in the refrigerator and start the apple filling.
4. In a large bowl, combine the apples, maple syrup, cinnamon, nutmeg, and bourbon (or vanilla) to make the filling. Allow to sit for 5-10 minutes.
5. Toss the apple mixture with 1/3 cup of the topping mixture. Spread the topping evenly over the apple mixture before placing it in the prepared pan.
6. Bake the crisp for 45–55 minutes, or until the topping is golden brown and the filling is bubbling, on a baking sheet (just in case the filling bubbles over!). Remove from oven and cool 10 minutes on wire rack. Serve warm with your favorite vanilla ice cream. Makes 9 servings.

The Ultimate Healthy Apple Crumble

This apple crisp is the best I’ve ever had; it’s warm, comforting, and just the right amount of spiced. Leftovers will keep for at least a week if stored covered with foil or in an airtight container in the refrigerator, and with a full serving of fruit, it’s practically healthy enough for breakfast.

Yield: 1

Ingredients:

• ¾ cup (75g) old-fashioned oats
• ¼ cup (30g) whole wheat flour or gluten-free* flour
• 1 tsp ground cinnamon
• 2 tbsp (30mL) pure maple syrup, room temperature
• 1 ½ tbsp (21g) unsalted butter, melted
• 6 cups (767g) diced red apple ((see Notes!))
• 2 tbsp (16g) cornstarch
• 1 ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg

Instruction:

1. Set the oven to 350°F and spray nonstick cooking spray on an 8″ square pan.
2. Oats, flour, and cinnamon should be whipped together in a small bowl to make the streusel topping. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
3. In a large bowl, combine the apples, cornstarch, cinnamon, and nutmeg to make the filling. Stir until the apples are thoroughly coated.
4. Place the filling in the prepared pan and use a spatula to gently press it down. Sprinkle evenly with the topping. (Since the topping has a tendency to clump, break it up into teeny-tiny pieces that are roughly the size of chocolate chips to make sure it covers the apples. ) Bake the apples at 350°F for 50–60 minutes, or until they are tender to the touch. Refrigerate for at least 3 hours before serving to give the juices time to completely thicken. Cool completely to room temperature.

The Ultimate Healthy Apple Crisp {Small Batch}

It might be a good thing that there aren’t many tempting leftovers because this recipe was a huge hit with my family: soft, sweet, perfectly spiced apples topped with a crisp oat streusel. If you do have leftovers, they’ll keep for at least a week if stored in the refrigerator covered with foil or in an airtight container.

Yield: 4

Ingredients:

• 6 tbsp (37g) instant oats
• 2 tbsp (15g) whole wheat flour or gluten-free* flour
• ½ tsp ground cinnamon
• 1 tbsp (15mL) pure maple syrup, room temperature
• ½ tbsp (7g) unsalted butter or stick-style vegan butter, melted
• 1 tsp water (room temperature)
• Fuji apple, diced, 3 cups (383g) (about 3 small; see Notes!)
• 1 tbsp (8g) cornstarch
• ¾ tsp ground cinnamon
• ⅛ tsp ground nutmeg

Instruction:

1. Prepare a 6-inch square pan with nonstick cooking spray and preheat the oven to 350°F.
2. Oats, flour, and cinnamon should be whipped together in a small bowl to make the streusel topping. Make a well in the center. Pour in the maple syrup, melted butter, and water. Stir until fully incorporated.
3. In a large bowl, combine the apples, cornstarch, cinnamon, and nutmeg to make the filling. Stir until the apples are thoroughly coated.
4. Transfer the filling to the prepared pan and use a spatula or the back of a spoon to gently press it down. Sprinkle evenly with the topping. Use your hands to very gently press the topping into the apples (the topping typically clumps, so break it up into teeny, tiny pieces as you go!). Bake the apples for 55–65 minutes at 350°F, or until they are tender to the touch. Refrigerate for at least 3 hours before serving to give the juices time to completely thicken. Cool completely to room temperature.

Apple Crisp Recipe – no butter – low fat dessert

FAQ

Is apple crisp high in fat?

Each 125 g serving of Apple Farm Apple Crisp has 300 calories. This serving has 54 grams of carbohydrates, 2 grams of protein, and 8 grams of fat. The latter contains 0 g of dietary fiber and 41 g of sugar; the remaining complex carbohydrates. Each serving of Apple Farm’s apple crisp has 5 g of saturated fat and 20 mg of cholesterol.

What is the difference between apple pie and apple crisp?

A buttery, flaky crust encases the apple filling in a traditional apple pie. Apple crisps, on the other hand, have nothing on the bottom and a crunchy, crumbly coating on top. Browse through our suggestions for the top apples to use in apple pie. We’re sure they’re just as good in apple crisp!.

Why is there lemon juice in apple crisp?

Lemon juice – Prevents browning and unsightly deterioration of apples. Vanilla extract – For the perfect way contrast of sweetness.

How do you make apple crisp not soggy?

When raw fruit is baked with batter or streusel on top, the crisp becomes watery. The fruit doesn’t have enough time to soften while the topping is fully cooked and golden. The apples should be cooked first before adding the topping to avoid a watery crisp.