Pumpkin Butter Apple Crisp Recipe

I recently went apple picking with my sisters as a fun fall activity. I don’t really care for apples unless they’re smothered in sugar and butter which is why I usually make apples with the ones I pick. I wasn’t in the mood to make an apple pie for the 5th year in a row and wanted to try something else so I put together this recipe.

I like apple crisp but wanted to spice it up a bit but also make it healthier so I can eat it throughout the week as a snack instead of a full blown dessert. I had just got back from Trader Joe’s and bought pumpkin butter so I thought why not throw that in the apple crisp with some Pumpkin pie spice and make it the perfect fall treat? I did and it turned out amazing!

Just note this is a “healthier” version of apple crisp as it is grain and dairy free and has a lot less sugar than other recipes. As it isn’t super sweet, I ate it in the mornings by adding some to my plain Greek yogurt and it was delicious! If you want more of a sweet apple crisp I suggest putting in more syrup and pumpkin butter.


A healthier version of apple crisp with pumpkin butter to make it a perfect fall treat! I topped mine with coconut milk whipped cream!

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 6 servings

Calories: girl, I don’t know I barely count measurements never mind calories! Put it in a calorie counting app 😉


For the Apples

  • 5 apples (any kind, I can’t really tell the difference between them LOL)
  • 1 tablespoon maple syrup
  • 3 tablespoons water
  • 3 tablespoons of pumpkin spice seasoning

For the Crumble Topping

  • 1 cup old-fashioned oats
  • 1/2 cup almond flour
  • 1/2 cup chopped almonds, walnuts, or pecans
  • 2 teaspoons of pumpkin spice seasoning
  • 1/4 cup melted coconut oil (or butter)
  • 4 tablespoons of maple syrup
  • 3 tablespoons of pumpkin butter


  • Preheat oven to 350 degrees. Peel apples and dice into cubes of approximately equal size. In a large bowl, toss with maple syrup, water, and pumpkin pie spice. Pour apples into greased 8×8 inch baking dish.
  • In the same (now empty) bowl, add oats, almond flour, nuts, pumpkin spice seasoning, coconut oil or butter, maple syrup, and pumpkin butter. Stir crumble topping together and pour into baking dish on top of apples.
  • Bake at 350 degrees for 40 to 45 minutes until apples are soft, covering pan loosely with aluminum foil halfway through to prevent from over-browning.
  • Serve hot with coconut milk whipped cream or and extra tablespoon of pumpkin butter.

If you try my recipe, I would love to know what you think of it! Let me know 🙂


Finding Francesca

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