This healthy apple crisp is a delicious, low-carb way to enjoy a classic fall treat! The trick is to make an easy low carb streusel topping and use a secret ingredient for the filling.
There are so many classic fall foods and flavors. From apples to pumpkins and rich pies to hot apple ciders, it’s easy to get swept up in everything this season has to offer.
Unfortunately, many of these dishes come with a hefty serving of sugar and carbs.
But that doesn’t mean you have to miss out on all the fun. In fact, with a few ingredients swaps, you can enjoy most of your favorites. This healthy apple crisp is a great example!
There are two easy tricks to making this recipe low-carb.
First, we’ll make a low-carb streusel topping by combining pecans, butter, almond flour, stevia or erythritol, and cinnamon. We get all of the sweetness and crunch without the high carb count of a traditional streusel.
Second, we’ll include a secret ingredient in the apple filling: zucchini! It absorbs the flavor of the apple and, when cooked, mimics the texture. This little swap helps reduce the amount of carbs and sugar, and nobody will be able to tell the difference.
So when you feel a chill in the air and the leaves start to turn, treat yourself to a classic fall treat the healthy way! To be honest, this dessert is so tasty, I wouldn’t blame you if you made it all year round.
How to make healthy apple crisp
This delicious dish comes together in just a few simple steps. We’ll make the filling on the stove, whip up the topping in a food processor, then assemble the crisp and bake!
Step 1: Preheat the oven to 350°F (180°C).
Step 2: Peel, seed, and roughly chop the apples and zucchinis.
Step 3: In a heavy-bottomed pan over medium-high heat, add the butter and allow it to melt. Continue to cook for another few minutes until the butter begins to brown.
Step 4: Add the zucchini and apples to the butter. Mix well.
Step 5: Add the rest of the filling ingredients to the pan and stir.
Step 6: Cook the filling on medium heat for about 20 minutes, stirring frequently, until the apples and zucchinis are tender.
Step 7: Meanwhile, make the topping by adding the pecans to a food processor and pulsing until crumbly. Add the rest of the topping ingredients and mix well.
Step 8: Add the zucchini and apple mix to a large tart pan or smaller oven-safe ramekins.
Step 9: Sprinkle the topping over the filling in an even layer.
Step 10: Bake for 45 minutes until the top is golden and crispy and the apple/zucchini mixture is bubbling.
That’s it! Serve your apple crisp with some low carb ice cream or whipped cream and enjoy.
Are apples diabetic-friendly?
Apples can absolutely be enjoyed in moderation by diabetics. They are a great source of fiber, which means they have a lower impact on blood sugar than sweeter fruits like mango or pineapple.
However, if you’re following a low carb way of eating, keep in mind that an apple will have between 15 and 25 grams carbs depending on its size. For some, that number may be a little higher than they’d like.
That’s why we chose to use zucchini in the filling for this recipe! By cooking the zucchini and the apples together, the zucchini will absorb a lot of apple flavor. The two also have very similar textures once cooked.
Using half zucchini and half apples for the filling helps reduce the amount of carbs and sugar per serving. And most people would never guess the filling was made from anything but apples!
If you find yourself with leftover apple crisp, you can store it covered in the refrigerator. It will stay fresh for 3-4 days.
The topping will likely get a bit soggy in the refrigerator, but don’t worry! When you’re ready to enjoy, just pop the apple crisp back in the oven. This will not only warm the filling, but also re-crisp the top.
Other healthy dessert recipes
Can desserts and baked goods be a part of a healthy diet? We certainly think so! Here are a few recipes that will satisfy your sweet tooth without the guilt:
You can also read this roundup I created of the best diabetic cookie recipes for even more great dessert inspiration!
Once you’ve tried this apple crisp, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Healthy Apple Crisp (No Sugar Added & Gluten Free)
- 3 cups apples (chopped)
- 3 cups zucchini (chopped)
- ⅓ cup lemon juice
- 4 tablespoons butter (melted)
- 2 tablespoons heavy cream
- ½ cup granulated stevia (or erythritol)
- ½ teaspoon xanthan gum
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- ⅓ cup butter
- 1 cup raw pecans (or other nut)
- ¼ cup granulated stevia (or erythritol)
- 1 cup almond flour
- 1 teaspoon cinnamon
- Preheat the oven to 350°F (180°C).
- Peel, seed, and roughly chop the apples and zucchinis.
- In a heavy-bottomed pan over medium-high heat, add the butter and allow it to melt. Continue to cook for another few minutes until the butter begins to brown.
- Add the zucchini and apples to the butter. Mix well.
- Add the rest of the filling ingredients to the pan and stir.
- Cook the filling on medium heat for about 20 minutes, stirring frequently, until the apples and zucchinis are tender.
- Meanwhile, make the topping by adding the pecans to a food processor and pulsing until crumbly. Add the rest of the topping ingredients and mix well.
- Add the zucchini and apple mix to a large tart pan or smaller oven-safe ramekins.
- Sprinkle the topping over the filling in an even layer.
- Bake for 45 minutes until the top is golden and crispy and the apple/zucchini mixture is bubbling.
Nutrition Info Per Serving