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Homemade sugar free apple crisp with golden oat topping in ceramic baking dish on wooden table
John

Sugar-Free Apple Crisp

This Sugar-Free Apple Crisp is the perfect guilt-free dessert, naturally sweetened apples baked under a golden, buttery oat topping. It’s cozy, simple, and ideal for satisfying your sweet tooth without the added sugar.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Apple Filling
  • 5 medium apples peeled, cored, and sliced (Granny Smith or Honeycrisp recommended)
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp ground cinnamon
  • 2 tbsp granulated erythritol or any preferred sugar substitute
For the Crisp Topping
  • 3/4 cup old-fashioned oats
  • 1/2 cup almond flour
  • 1/4 cup granulated erythritol
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter melted
  • 1 tsp vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.
  2. In a large mixing bowl, combine sliced apples, lemon juice, cinnamon, and erythritol. Toss until the apples are well coated. Spread the mixture evenly in the prepared baking dish.
  3. In another bowl, mix oats, almond flour, erythritol, cinnamon, melted butter, and vanilla extract. Stir until the mixture forms a crumbly texture.
  4. Sprinkle the oat topping evenly over the apple mixture.
  5. Bake for 30–35 minutes or until the topping is golden brown and the apples are tender.
  6. Allow to cool slightly before serving. Enjoy warm with a dollop of sugar-free whipped cream or Greek yogurt if desired.

Notes

For a nut-free version, replace almond flour with oat flour. Adjust sweetness to your preference depending on the natural sweetness of your apples.
Nutrition Information
  • Calories: 180 kcal
  • Total Fat: 14g
  • Saturated Fat: 6g
  • Cholesterol: 25mg
  • Sodium: 240mg
  • Total Carbohydrates: 13g
  • Dietary Fiber: 4g
  • Net Carbohydrates: 9g
  • Sugars: 6g
  • Protein: 4g