Good afternoon, Everyone! I’ve been enjoying the challenge of creating healthy recipes this Fall. That was a big goal of mine for the blog. Creating recipes that you can feel good about eating, that you can enjoy eating, and that won’t stand in the way of your healthy lifestyles has been so much fun. I like to feel good about the food I eat, and Kyle is also enjoying them! I wish I could sit here eating this recipe while blogging, but Kyle loved it a little too much. He used it as his post-workout. I have about twenty healthy recipes lined up on my schedule that I’m excited about making and sharing on the blog. I love recommendations, so if you want to see a healthy version of your favorite food on my blog, just leave a suggestion in the comment box!
This is the time of year dedicated to pumpkin and apples! If you’ve gone apple-picking, make sure to save this recipe for all of your baking. I get to go apple-picking next week, and I’m so excited! We are going to bring the pups too.
We had a very rainy weekend, so Saturday morning was the perfect time to bake. I decided to attempt a pumpkin apple crisp. A couple of years ago, I made an apple crisp on my blog (not healthy at all), but it was one of the best desserts I’ve ever had. I decided to make a healthier version without the butter and sugar with the addition of pumpkin. I didn’t have time to make whipped cream, but this dessert would pair so well with a little dollop.
This recipe is great for last-minute baking emergencies. Most likely you’ll already have all the ingredients in your cupboards. If you need a dessert for a potluck or want to get your sweet fix after dinner, this would be a perfect go-to.
Pumpkin Apple Crisp
Gluten Free, Dairy Free, Soy Free, Nut Free, Oil Free, No Added Sugars
- 1/2 Cup All-Purpose Gluten Free Flour (make any flour swaps you'd like)
- 3/4 Cup Quick-Cooking Oats
- 1 Tablespoon Baking Powder
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1 1/2 Tablespoon Pumpkin Spice
- 1 Tablespoon Ground Cinnamon
- 3 Large Honey Crisp Apples (peeled & sliced)
- 3 Large Granny Smith Apples (peeled & sliced)
- 1/2 Cup Swerve
- 1 Cup Pumpkin Puree
- 2 Teaspoons Vanilla Extract
- 1 Large Egg (optional)
- 1/4 Cup Water
Preheat oven to 350 degrees. Grease an oven-safe dish.
Mix together the egg, vanilla, and pumpkin.
In a larger bowl, combine flour, oats, baking soda, baking powder, salt, pumpkin spice, and cinnamon.
In a large mixing bowl, toss the apples in the swerve, and sprinkle more pumpkin spice and cinnamon over the top. *I added about a teaspoon of each.
note: (If you do not have/want to use swerve, replace it with your choice of sweetener.)
Add a glob of the pumpkin mixer and a spoonful of the dry ingredients in with the apple bowl. Give it a stir. Add the apples to the baking dish and pour the water evenly over the top.
Mix together the wet and dry ingredients. Crumble the pumpkin and oat mixture over the apples evenly.
*Note: If you want a crispier top crust, sprinkle honey over the top.
Bake 30-33 minutes. *Keep an eye on the dessert because all ovens cook differently.
Nutrition Per Serving:
110 Calories, 23g Carbs, 1g Fat, 2g Protein, 4g Fiber, 6g Sugar
Is there anything better than pumpkin spice and cinnamon apples?
You can 100% easily make this recipe vegan. Just skip out on the egg! It works just as fine without it.
Mix together the dry and wet ingredients.
When this was baking, the entire house smelled like apple and pumpkin pie. It was heavenly.
No matter what you do, don’t throw out the apple peels. Bake them into crispy apple chips. Bake at 250 for three hours. Add pumpkin spice, swerve/or honey, and a little cooking spray.
These would be amazing in a cinnamon dip or caramel sauce. They’re also good all by themselves, too!
You could also make this recipe for a breakfast food prep. I vote YES for having apple crisp for breakfast.
The dessert turned out perfectly. This would be a great dessert for Thanksgiving for guest who have food allergies or trying to stay on track during the holidays. I plan on making healthier recipes all season long. I really want to try to make a peach version of this.
This recipe makes 10 large servings.
Per Serving: 110 Calories, 23g Carbs, 1g Fat, 2g Protein, 4g Fiber, 6g Sugar
Questions for you!
- Do you enjoy healthier versions of your favorite recipes?
- Are you dressing up for Halloween? If so, what!!