Nuts are full of heart-healthy fats, protein and fiber. Sure they add a lot of calories, but they also add a lot of nutrition. I put 1 whole cup of nuts in this apple crisp, enjoy it in moderation!

The chia seeds are optional; I used them because I happen to have some. Chia seeds turn gelatinous when wet, so they make a good thickener in pie fillings, etc. I added them for some extra protein, and to help the cornstarch absorb some of the apple-liquid.

Apple crisp is always a must-do fall dessert around here, but recipe would also work well with many other types of fruit. Peaches or pears would be great, and I’m sure blueberries would work nicely too.

Print Recipe

Apple Pecan Crisp

Prep Time20

Cook Time45

Servings: 8

Calories: 353kcal

Ingredients

6 cups apples (about 8 cups) (peeled, cored, cut into ½" chunks)
1 tablespoon cornstarch
⅓ cup brown sugar or maple syrup
1 tablespoon chia seeds (optional)
1 tablespoon lemon juice
1 teaspoon cinnamon

Topping

1 cup uncooked old-fashioned rolled oats
1 cup chopped pecans
⅓ cup milled flaxseed meal (or flour of your choice)
¼ cup maple syrup (or brown sugar)
¼ cup canola oil
1 teaspoon cinnamon
1 pinch salt

Instructions

Preheat the oven to 375 °F . Lightly spray an 8×8" baking dish with nonstick spray.
Peel, and core the apples. Cut them into ½"-inch chunks. Any type of apples will do fine for this. I used Gala apples because they are cheap, crisp and sweet. Honeycrisp apples and Granny Smith apples also work especially well.
In a large bowl, toss the apples with the cornstarch, sweetener, chia seeds, lemon juice and cinnamon.
Spread the apple mixture evenly in the prepared baking dish.
In another bowl, stir together the oats, pecans, flaxseed meal, maple syrup, canola oil, cinnamon and salt.
Evenly spread the topping on top of the apples.
Put the baking pan in the oven to bake for about 45 minutes. It's done when the topping has turned lightly golden-brown.