This Easy Sugar-Free Apple Crisp recipe is baked with Granny Smith apples and a crunchy topping, all with no refined sugar. This low-calorie dessert works well for breakfast, too!
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I'm so weird about dessert! I really go for the ones without frosting and I love pretty much all fruit so a crisp is right up my alley! Crisps remind me a lot of a lightened-up cobbler, but they are different. You may also enjoy my Slow Cooker Crockpot Apple Oatmeal.
Table of Contents
Why Readers Love This Recipe
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I made this for the first day of fall as it seemed perfectly appropriate! It was easy to make, and delicious! I appreciated how light it was, while still feeling indulgent minus the guilt!
~Amanda G.
What's the Difference Between Crisp, Crumble, and Cobbler
Crumbles have a topping similar to streusel, often made with butter, flour, and sugar. A crisp is made very similarly, but often includes oats. Both often have the option to add nuts to the topping as well.
A cobbler is usually made with biscuit dough or pie crust. It has buttery, flaky layers with fruit filling lying within. Peach cobbler has always been one of my favorite desserts.
What Type of Apples to Use
You will want apples that are both tart and sweet. Granny Smith, Honeycrisp, and Golden Delicious will work well. I like to use all Granny Smith, but you can use what you prefer or a combination of the ones mentioned.
How to Peel and Core the Apples
The fastest way to do this is to use an apple peeler and apple slicer and corer. You want to peel the apples, remove the core and then slice the apples into identical slices so that the apples cook at an even temperature. You can slice them in whatever shape you wish.
How to Make Sugar Free Apple Crisp
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Preheat oven to 350 degrees.
- Place a saucepan on medium-high heat. Add the apples, cinnamon, vanilla, sweetener, and lemon juice. Stir and cook for 2-3 minutes until the apples are soft.
- Mix the cornstarch and water in a small bowl. Add to the pan and stir.
- Transfer the apple mixture to the bottom of the baking dish.
- Combine the oats, brown sweetener, cinnamon and melted butter in a separate bowl.
- Spread the topping throughout the pan.
- Bake for 45 minutes.
What Sweetener to Use
The two biggest things that make this dish lightened up, is the use of rolled oats instead of all purpose flour and the sweeteners used instead of refined sugar.
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I like to use granular monkfruit sweetener for the filling and granular golden monkfruit sweetener for the topping. Monkfruit is zero calorie, zero carb, and is made without the use of artificial sweeteners
You can also use the following:
- Regular sugar (you can use the same amount outlined in the recipe)
- Pure Organic Maple Syrup (⅓ cup in the filling and 3 tablespoons in the topping)
- Honey (⅓ cup in the filling and 4 tablespoons in the topping)
What to Substitute for Butter
You can substitute melted coconut oil (best option) or olive oil.
How to Keep the Dish From Getting Watery
The filling will need a thickening agent to keep it from getting watery. I like to use a mix of cornstarch and water.
How Long Will it Last in the Fridge
Store the crisp in the fridge tightly sealed for 3-4 days.
Freezer Tips
Freeze the dish covered and tightly sealed. Thaw completely and bake for 20-30 minutes on 350 degrees.
I like to serve this with a nice scoop of vanilla ice cream. Rebel and Halo Top are my favorite brands with low carb options. Top this with our Sugar Free Whipped Cream recipe.
More Sugar Free Dessert Recipes
Make more recipes like this one.
Sugar-Free Banana Bread
Salted Caramel No Bake Cheesecake Bars
Sugar Free Southern Sweet Potato Pie
Keto Low Carb Blueberry Muffins
Air Fryer Blueberry Muffins
Sugar Free Apple Pie
Sugar Free Oatmeal Raisin Cookies
Keto Low Carb Key Lime Pie
Sugar Free Pound Cake
Sugar Free Cookie Dough
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More Recipe You Will Love
Sugar-Free Apple Crisp (Crunchy Topping)
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Ingredients
Apple Filling
- 6 Granny smith green apples Peeled, cored, and sliced.
- 1 teaspoon fresh lemon juice
- 1 teaspoon cinnamon
- ½ cup sweetener
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- 1 tablespoon water
Topping
- 1 cup rolled oats See notes for low-carb substitute.
- ¼ cup brown sweetener
- ½ teaspoon cinnamon
- 3 tablespoons melted butter
Instructions
- Preheat oven to 350 degrees.
- Grease an 8x8 baking dish. I use cooking spray.
- Place a saucepan on medium-high heat. Add the apples, cinnamon, vanilla, sweetener, and lemon juice. Stir and cook for 2-3 minutes until the apples are soft.6 Granny smith green apples, 1 teaspoon fresh lemon juice, ½ cup sweetener, 1 teaspoon vanilla, 1 teaspoon cinnamon
- Mix the cornstarch and water in a small bowl. Add to the pan and stir. Cook for 30 seconds.1 tablespoon cornstarch, 1 tablespoon water
- Transfer the apple mixture to the bottom of the baking dish.
- Combine the oats, brown sweetener, cinnamon and melted butter in a separate bowl.1 cup rolled oats, ¼ cup brown sweetener, ½ teaspoon cinnamon, 3 tablespoons melted butter
- Spread the topping throughout the pan.
- Bake for 20 minutes.
- Loosely cover the pan with foil to prevent the topping from over-browning.
- Bake for an additional 20-25 minutes until the apples are soft.
- Cool before serving.
Video
Notes
- Regular sugar (you can use the same amount outlined in the recipe)
- Pure Organic Maple Syrup (⅓ cup in the filling and 3 tablespoons in the topping)
- Honey (⅓ cup in the filling and 4 tablespoons in the topping)
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Claudia says
I made this today and it was a huge hit! I used Swerve sugar replacement and added pecans in the topping like you suggested. My parents are diabetic so it was nice to make a dessert that satisfied everyone. Thank you for sharing!
staysnatched says
You're welcome! I'm so glad you enjoyed the recipe!
Amanda G. says
I made this for the first day of fall as it seemed perfectly appropriate! It was easy to make, and delicious! I appreciated how light and healthy it was, while still feeling indulgent minus the guilt!
staysnatched says
Yes! Such a great combo!
Sharon says
I made this last night and it came out exactly as pictured above. I am loving baking with Monkfruit. Brandi was the first person to inspire me to try it! I added a splash of HoneyCrisp Apple Cider to this as I happened to have some in the frig! This is a keeper recipe!!
staysnatched says
Yay! I'm so glad you enjoyed it.
Carrie says
Delicious! I will definitely make this again! I love how well-written your recipes are!
staysnatched says
Thank you! I'm glad you appreciate that!
Angele D says
The house smelled sooo good while it cooked. I diced my appled instead of sliced and used coconut sugar for the brown. So so good.
staysnatched says
Wonderful! I'm so glad you enjoyed the recipe.
Stephanie B. says
It is simple and delish !
staysnatched says
I love a nice, simple recipe!
Sarah Ann says
I have Swerve and Erythritol sweetener. Which do you think would work better in this recipe? It sounds so good, and I plan to make it. I am not really that familiar yet with all the different artificial sweeteners. I did buy some Monk Fruit sweetener once, and I use Splenda brown sugar. I hope that works as the brown sugar in the recipe. Thank you!
staysnatched says
To be honest, I just prefer monkfruit and what I suggest in the recipe if you're asking my opinion. I don't like the others you mentioned. Monkfruit isn't artifical.
Ciel says
Made this for an impromptu dessert with a couple of apples I had before they went over the hill! It was a knock out! I appreciated the various sub options and used the recommendation for the monk fruit. I personally like if a little less sweet, so now I know how to tweak to my preference. Great and easy for a quick sweet treat!
staysnatched says
Wonderful. Glad you enjoyed the recipe!
Samantha Appleman says
Would liquid agave still substitute the same amount??
PS sooo excited to try this for desert for Memorial Day! 🙌🏼❤️
staysnatched says
I've never tried it. If you try it, let me know. Thanks!
Jennifer Hamm says
Apples come in different sizes. Would be nice to know just how many cups of sliced apples 🙂
staysnatched says
The weight and size has no bearing on the end result of the recipe. Thanks! ☺️
Shereka Johnson says
Made this last night with Swerve sweetener and topped with Keto Salted Carmel Ice Cream. Soooo good! 😋
staysnatched says
Awesome! I'm glad you enjoyed it.
Krystal Thorne says
Perfect dessert!! We had to go sugar-free this year for Christmas, and it was a perfect dessert to end our day. Highly recommend that you try this recipe.
staysnatched says
I’m glad you enjoyed it for the holidays!
Veronica says
I made this dessert for Mother's day 2022 for my parents, mother in law and myself, as we are all diabetics. It was a hit! I used your suggestions, added chopped walnuts, honey and xanthan gum... DELICIOUS! Thank you.
staysnatched says
You're welcome. I'm glad you enjoyed it.
Leslie says
Has anyone tried this without peeling the apples?
Kathy Wilson says
I made it and used sugar free granola in place of oatmeal and added sliced almonds to the topping. It was so good I am going to make it again today.
staysnatched says
So glad to hear you will be making it again!
Jessica says
Delicious! Added some nutmeg to the apple mix and walnuts to the toppings. One question though, my crisp ended up soupy and falling apart a lot even after adding cornstarch and the full baking time. Any thoughts on why this might have happened? It created a lot of juice in the saucepan and i left out the juice in the bake, could the cornstarch been left out there?
staysnatched says
The cornstarch has to be adequately mixed with water before adding it. That creates a slurry that will thicken the dish so that it isn't soupy. It's possible you did omit the cornstarch slurry mixture you needed. Next time if you think you need more thickener add that (additional cornstarch and water) to the saucepan until it reaches the consistency you think you need.
Marcia says
Could I use this as a filling for a small apple pie
staysnatched says
Maybe. I've never tried it. If you test it, let me know!
Lynda says
This Apple crisp was very delicious and easy to make . My daughter and I made this yesterday and it did not disappoint. The recipe was very easy to follow. We did the oven bake recipe. I will be making this again next time I will just use more apples.
staysnatched says
Wonderful! So glad you enjoyed it.
Teresa says
@staysnatched,
I need to make this a day ahead. Would I just need to completely prepare and cook then cover tightly and refrigerate then reheat the next day? Or prepare up to the point of baking then refrigerate …then cook the next day? I don’t want to ruin the consistency of the topping. 🤔
staysnatched says
I've never done it because it's pretty easy to prep in real time. I would just make the recipe and reheat it.
Madeline says
I used cosmic crisp apples that were huge. No way would they get soft in 2-3 minutes. I did cut them in thinner slices. How soft do they need to be? BTW I can hardly wait to eat this!;>
staysnatched says
So glad to hear it!