One of our favorite things about fall? It’s apple season! Visiting an apple orchard is a fall-favorite for the fresh air, Instagram-worthy backdrop, and the bushels of apples you get to bring home. Full of sweet flavor, crisp crunch, and bright color, apples are the quintessential ingredient for all your fall baking.
So drop whatever you’re doing, pick up some local apples, and head straight for the kitchen because we’re sharing the best guilt-free apple recipes around. Apples are naturally sweet, so you don’t need all the added sugars that traditional recipes call for. Featuring fresh apples and wholesome ingredients, celebrate the autumn harvest with these mouth-watering and soul-satisfying goodies.
This classic fall recipe gets a Paleo makeover with a grain-free crisp on top of warm, gooey apple filling!
3 medium apples, peeled and thinly sliced (4 cups) 2 tbsp coconut sugar 1 tbsp pure maple syrup 1 tbsp blanched almond flour ½ tsp ground cinnamon ¼ tsp ground nutmeg ½ tsp pure vanilla extract 1–2 tbsp water (optional)
¾ cup pecans, chopped ½ cup unsweetened coconut flakes ¼ cup blanched almond flour ¼ tsp ground cinnamon 2 tbsp pure maple syrup
Dairy-free ice cream, optional
Preheat oven to 350°F. Grease an 8-inch square baking pan with coconut oil. Set aside.
In a large bowl, add all filling ingredients: apples, coconut sugar, maple syrup, almond flour, cinnamon, nutmeg, and vanilla extract. Using a rubber spatula, stir and fold until apples are fully coated and sugar has dissolved. If your mixture isn’t very wet, add in water—you’ll want to see 1-2 tablespoons liquid at the bottom of your mixing bowl.
Pour mixture into the prepared baking pan. Use the spatula to smooth apples into an even layer.
Add all topping ingredients to a medium bowl. Using a fork, stir and fold until crumbs form. Gently spoon evenly over apples, making sure to keep crumbs intact.
Bake for 40-60 minutes. It’s done when the topping is a deep golden brown and the juice around the filling has thickened. To test, use a spoon to carefully lift up a corner of the crisp to see the juices. If it’s still watery, bake for another 5 minutes.
Allow to cool for 10-15 minutes. Serve warm with a scoop of dairy-free ice cream on top (optional). Enjoy!
This healthy apple muffin recipe is naturally gluten-free, lightly sweetened, and filled with tons of fresh apples. Enjoy guilt-free for breakfast or as an afternoon snack!
3 cups old-fashioned oats 1 tbsp pumpkin pie spice 1 ½ tsp baking soda ¾ tsp fine sea salt 1 medium apple, finely diced 2 eggs ⅔ cup unsweetened almond milk, plain or vanilla ¾ cup unsweetened applesauce ½ cup maple syrup 3 tbsp melted coconut oil 1 tsp vanilla extract turbinado sugar for sprinkling, optional
Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray. Set aside.
Puree oats in a blender or food processor until they reach a fine flour-like consistency. Add in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined. With the power turned off, add in the diced apple. Then use a spoon to toss until the apple is completely coated in the flour mixture. Set aside.
In a separate large mixing bowl, whisk together the eggs, milk, applesauce, maple syrup, coconut oil, and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.)
Portion the batter evenly into the prepared baking cups. Then sprinkle a generous pinch of turbinado sugar on top of each muffin (optional).
Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
Serve warm. To store, let the muffins cool to room temperature, then keep in a sealed container for up to 3 days, or freeze for up to 3 months.
Apple butter is a highly concentrated form of applesauce, but this healthy, homemade version has no sugar added, making it Whole30 compliant and Paleo-friendly. Made with just apples and a pinch of cinnamon, enjoy on toast, muffins, sweet potatoes, or pork chops!
10-12 organic apples, cored, peeled and sliced 1 cup organic 100% apple juice or cider with no added sugar 1 tsp lemon juice ½ tsp nutmeg ½ tsp vanilla extract 1 tsp cinnamon ¼ tsp ground cloves Pinch of fine sea salt
Put all ingredients into a 6-quart, or larger, slow cooker. Cook on low for 10 hours. The apples should have thickened up and be very dark in color.
Once the apples are dark, use an immersion stick blender to blend or transfer to a high-speed blender and blend until smooth.
Continue to cook with the lid slightly ajar for another 2 hours to thicken up. If you're in a time crunch, place into a pot on the stove over medium-low heat and let simmer until thick.
Let cool, store in jars in the fridge for up to 1 week or freeze for 2-3 months.
If you haven’t already made apple picking a part of your fall family tradition, there’s no time like the present! There’s no better way to spend a sunny, crisp autumn day. It’s not only a fun activity but you get to bring home what you pick.
From warm apple crisp to hot apple cider, there are dozens of delicious recipes you can make with your harvest. Don’t forget, an apple a day keeps the doctor away. At least that’s what we’ll be telling ourselves all fall as we enjoy these irresistible recipes!
With fall in full swing, we’re ready to start baking up a storm. What’s your favorite seasonal apple recipe?