Light and Healthy Apple Crisp

Fall is here and apple picking season is upon us! This recipe is so simple and quick. I love making this recipe in muffin tins with cupcake papers but of course you can go the traditional route and make this in a glass pie dish.  Using the muffin tins helps make portioning and snacking a breeze  and guilt-free!

Tip: I love using an apple peeler and slicer to save time! This is the best piece of equipment. I promise you, you can peel, core and cut your apples in 5 minutes!  This is not a sponsored post, I truly just love this thing.  I will only share the very best with you.

I also love these Skinnygirl muffin pans!

Please tag me on if you make this recipe, I love hearing from you guys and love seeing your fun creations.

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Apple Crisp

  • Author: Mia Russo Stern
  • Prep Time: 10 minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 12 1x


  • 3 Apple (medium, cored, peeled, chopped)
  • 1/4 cup Maple Syrup
  • 2 tsps Cinnamon
  • 1/2 tsp Nutmeg
  • 1 tbsp Vanilla Extract
  • 1 pinch Sea Salt
  • 1 1/4 cups Oats
  • 1/2 cup Almond Flour
  • 3/4 tsp Baking Soda
  • 2 tbsps Coconut Oil Or Olive Oil
  • 2 tbsps Coconut Oil (or light olive oil)


  1. Preheat the oven to 350°F (175°F). Line a cupcake tin with cupcake papers.
  2. Peel and chop the apples. Add 1/2 of the maple syrup, cinnamon, nutmeg, sea salt, vanilla to the apples and toss. Set aside.
  3. In another bowl, whisk almond flour, baking soda and a pinch of sea salt together. Then mix in the oats, remaining maple syrup, and light olive oil.
  4. Fill your muffin tins up 1/2 way with apples. Do your best to make all of the tins even. Then add the oatmeal topping to each one. Top off with a nice sprinkle of coconut sugar and cinnamon combo. Bake for 30 minutes until just golden on top.


  • Serving Size: 1
  • Calories: 124
  • Sugar: 9
  • Sodium: 81
  • Fat: 5
  • Carbohydrates: 18
  • Fiber: 3
  • Protein: 2
  • Cholesterol: 0

Keywords: Apple crisp, muffin tins, healthy fall dessert

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