Name: Make Ahead Apple Crisp
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8
Ingredients: 8 cups apples ((peeled & sliced)); 2 teaspoons lemon juice; 2 tablespoons all purpose flour ((cornstarch or arrowroot flour are good alternatives)); 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 cup maple syrup; 1/2 cup water; 1/4 cup butter (melted); 1/2 cup coconut sugar ((brown sugar may be swapped)); 2 teaspoons cinnamon; 1 cup all purpose flour ((almond flour works great too)); 1 cup rolled oats; pinch salt

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Make ahead apple crisp is the perfect dessert for Thanksgiving…make it the day before, store in the fridge, and reheat in the oven while your guests enjoy turkey dinner!

This is the first real dessert I’ve shared on the blog in a loooong time, and it’s in the name of a good cause: Thanksgiving!

This make ahead apple crisp is going on our make ahead Thanksgiving menu. It’s so simple to prepare ahead and reheat while your guests are eating dinner!

Why we love this make ahead apple crisp

you can make it the day before and reheat in the oven
it’s made from ‘clean’ ingredients and has no refined sugar
you can make it gluten free and vegan/paleo with a few simple swaps

How to make apple crisp

This apple crisp recipe makes a big batch, but you can scale it back and cook in a square 9 x 9 inch pan.

Here’s how to make apple crisp:

peel and slice 8 cups of apples (toss in a little lemon juice to prevent browning)
mix in cinnamon, nutmeg, maple syrup, water and a bit of flour or arrowroot powder
prepare the crumble topping with melted butter, coconut sugar, rolled oats and either flour or almond flour
bake for 45 minutes

That’s literally it! The bulk of your time with this healthy apple crisp recipe will be spent in peeling and slicing the apples!

What kind of apples should I use for this easy apple crisp? I used ambrosia apples, but according to Bon Appetit, it’s best to use a mix of sweet & tart apples. Next time, I’ll sneak some granny smiths in there too!

Can I swap an ingredient in this easy apple crisp recipe? This is a pretty loosey goosey recipe. Let’s discuss ingredient swaps!

coconut sugar- swap for brown sugar. Do not use maple syrup, as it makes the crumble topping dense.
all purpose flour- swap for white whole wheat flour, almond flour (crumble topping only), cornstarch or arrowroot powder (filling)
maple syrup- swap for an equal amount of coconut or brown sugar. I have not tested honey but suspect it would work well.
butter- swap for coconut oil.

How to make apple crisp with oatmeal topping ahead and re-heat

This apple crisp with oatmeal topping can be baked 1-2 days ahead and stored in the fridge. When you are ready to reheat, simply pop it in the oven at 350°F for 25-30 minutes, until warmed through.

It’s perfect for Thanksgiving dessert, because you can pop it in the oven while you serve dinner, and have delicious apple crisp fresh out of the oven for dessert!

Apparently you can make apple crisp ahead and freeze as well! Happy Money Saver freezes her apple crisp before baking, then thaws completely and reheats in the oven. I bet her freezing technique would work great for this apple crisp with oatmeal topping as well!

Tips & equipment for this easy apple crisp recipe

I used this deep casserole dish from Crate & Barrel, but the recipe should fit fine in a 9×13 inch baking dish as well
you can half the recipe and bake in a square 9 x 9 inch dish
Looking for more Thanksgiving recipes? Try this Dry Brined Turkey with Garlic Sage Butter, this Make Ahead Sage Apple Stuffing, or this Shaved Brussels Sprouts Salad

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