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Healthy Apple Pumpkin Crisp: Gluten Free/Dairy Free/No Added Sugar/Soy Free/Oil Free/Nut Free

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

Taralynn McNitt
Gluten Free, Dairy Free, Soy Free, Nut Free, Oil Free, No Added Sugars
4.93 from 13 votes
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Servings 10
Calories 110 kcal

Ingredients
  

  • 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

Instructions
 

  • 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. 

Notes

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!

  1. Do you enjoy healthier versions of your favorite recipes?
  2. Are you dressing up for Halloween? If so, what!!

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Comments

  1. I wish I could say “yum” to this but I’m allergic to apples!! 🙁

    I would looooove to see some type of healthy lemon bar recipe!

    Reply

  3. Pumpkin and apples….in one recipe?! SIGN ME UP! This crisp looks so delightful. I really want to try making it for a potluck without the egg (all of my fellow friends and club members are vegan)!

    Reply

  4. OMG. This looks HEAVENLY. No joke, Ben and I will put down an entire baking dish of apple crisp (clearly self-control is not our strong suit…), so this is perfect. I love finding healthier versions of my favorite recipes! Ben will love you for this too!

    Reply

  5. I absolutely LOVE healthier versions of my favorite foods! I will admit — I made the unhealthy version of your apple crisp this past weekend… Mark ate almost all of it before I got home from work on Monday!! That seriously is the best apple crisp recipe that I’ve ever made. I’m excited to try this one! And please do the peach one — I love peaches!

    Probably not this year… I actually have a wedding the weekend most festivities will be taking place, so I’ll be dressed up for that instead! Are you dressing up?!

    Reply

    • HAHAHA That unhealthy version of the apple crisp is literally deadly!!! I have to do a peach one. I actually bought peaches and forgot I had them ripening in a brown bag….yup they are legit molded now lol

      I will NOT be dressing up this year lol. I just want to hand out candy 🙂

      Reply

  11. This looks delicious Taralynn! I can’t wait to try it out! I thought I would leave a recommendation on something I would love to see you make. I would love to see your spin on chicken and dressing. (I really love making my own cornbread for it!) That is one of my favorite things to eat this time of year but I know it can be very high in calories. Loved the post! <3

    Reply

  12. I’ve got all my ingredients ready to make this this afternoon. I get off work at 2:00 on Thursdays and usually take a short nap, but I’m skipping out on that today to make this for some friends I have coming into town tonight. I woke up at 3:00 a.m. this morning so excited to try this out. If I’d had the ingredients at the time, I think I would have gotten up and made it right then.

    Reply

  26. 5 stars
    My five year old loved this recipe. I used honey instead of Swerve and it turned out delicious. He’s a picky eater so I was pleased. Thank you!

    Reply

  28. 5 stars
    I love love LOVE this recipe! So many times I see healthy recipes that contain all sorts of ingredients I’ve never even heard of, but I have literally all of these in my kitchen right now. Any time I can make a classic favorite into something healthier I take full advantage. One of my favorites is a cauliflower alfredo sauce! Plus it helps get in an extra serving of veggies which is never a bad thing!

    Reply

  30. What exactly is swerve? I know it is an alternate to sugar but is it fake like splenda with the aspartame? I have had problems with aspartame in the past and other artificial sweeteners, so i just want to know more before I use it! This recipe sure looks yummy!!

    Reply

    • No! not at all.

      “Swerve is made from ingredients found in select fruits and starchy root vegetables, and contains no artificial ingredients, preservatives or flavors. It’s zero-calorie, non-glycemic and safe for those living with diabetes, since it has no effect on blood glucose or insulin levels.”

      Reply

  31. I used to make really good chocolate chip peanut butter oatmeal cookies…. Then I tried to healthify it so much that it tasted like bland oatmeal patties 😛 I’ve heard of recipes using black beans for brownies and chickpeas for chocolate chip cookies. Haven’t gone that far yet!

    Reply

  32. 5 stars
    Thank you so much for always posting recipes like this! My best friend has TWENTY SEVEN food allergies so it’s nice to have someone post recipes that taste great and won’t be any harm to her.

    I wanted to ask, are you still working towards your personal training certification? With how much you love to work out, I really think you would be a great group class trainer!

    Reply

  34. 5 stars
    This looks awesome!! I love making Oh She Glows’ pumpkin ‘mac and cheese’– there’s no cheese, but it’s a savory pumpkin sauce that’s made even better with cinnamon. So good!

    Reply

  36. Mine wouldn’t crumble. I had to use a butter knife to spread it around 😒 my apples turned out great but that’s it.

    Reply

      • Hello Taralynn,
        I cant wait to try your pumpkin crisp recipe! I love anything with pumpkin in it. This is one recipe I have never heard of. I am also in love with your gorgeous pretty floral vintage plate! Is there anyway you can tell me what company om the back of the plate that made it? I collect vintage plates and I would love to find one some day on ebay hopefully. Thanks so much for your awesome double whammy post! Sincerely Heather

        Reply

  40. This recipe sounds…the combination of the pumpkins and apples sounds like it will taste and smell divine. I recently attempted baking for the 1st time ever from scratch your Healthy Zucchini Bread it turned out great.

    Thank you, Taralynn for the inspiration 🙂

    Reply

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