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
Make Ahead Apple Crisp
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
crumble topping
- 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
Instructions
- Heat oven to 350°F.
- In a large baking dish, mix together the apples and lemon juice, then toss in the flour, cinnamon & nutmeg to coat. Pour the maple syrup and water evenly over everything.
- In a microwave safe bowl, melt the butter. Stir in the coconut sugar and cinnamon. Add the all purpose flour, rolled oats and pinch of salt and mix with a fork until crumbly. Scatter over the apples.
- Bake uncovered for 45 minutes, or until apples are soft and the crumb topping is golden.
To make this ahead
- Cool completely after baking, then cover and store in the fridge for 1-2 days. Reheat at 350°F for 25-30 minutes, or until warmed through.
Nutrition
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