Maple Apple Crisp



Prep Time

20 minutes

Cook Time

55 minutes


Calories 430, Carbs 65.8 grams, Fat 17.5 grams, Protein 5 grams



For the crust

  • 110 grams (1 cup minus 1 tablespoon) all purpose flour
  • 115 grams (1 cup minus 1 tablespoon) white whole wheat flour
  • 1 teaspoon kosher salt
  • 170 grams (12 tablespoons) unsalted butter, cubed, cold
  • 140 grams (½ cup plus 2 tablespoons) ice cold water, more as needed

For the filling

  • 7 to 8 medium apples (mixed Pink Lady, Honey Crisp, Granny Smith, Jazz), cut in ¼ inch (5 mm) slices
  • 3/4 cup pure maple syrup
  • 30 grams (¼ cup) all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • freshly grated nutmeg (approximately ½ teaspoon)

For the crisp

  • 90 grams (¾ cup) white whole wheat flour
  • 68 grams (¾ cup) quick-cooking oats
  • 140 grams (⅔ cup plus 2 tablespoons) coconut sugar
  • 1/4 teaspoon ground ginger
  • 76 grams (⅓ cup) unsalted butter, melted



  1. To make the crust: In a large bowl stir together both flours and the salt. Add the cubed butter pieces and toss to coat them in the flour. Using your fingers, a pastry cutter or two forks, flake or cut the butter into the flour until the mixture resembles cornflakes (if using your fingers) or chunky wet sand.
  2. Slowly mix in half of the water, adding a little more at a time until the dough just holds together when you squeeze a handful of it (the edges will be craggly but it still holds together). Turn out onto the counter and, using a bench scraper, fold it over itself a few times. Shape into a disc, wrap in plastic wrap and refrigerate for at least 20 minutes or overnight.
  3. To make the filling: In a large bowl stir together all of the ingredients for the filling. Set aside.
  4. To make the crumble topping: In a medium bowl stir together the flour, oats, brown sugar and ginger. Slowly drizzle in the melted butter and stir until everything is combined.
  5. To build the pie: Preheat the oven to 400°F.Lightly flour the counter top. Roll out the pie crust into a circle that is 3 inches larger than your pie pan. Make sure you are rotating your dough every couple of rolls to keep it in the round shape. Transfer the dough to a 9 inch pie pan and use your thumb or knuckles to carefully press it into the bottom seam. Crimp the edges in your preferred way.
  6. Mound the apples in the crust (it’s okay if it seems like too much as the apples will cook down quite a bit). Sprinkle the crumble over the top.
  7. Bake for 15 minutes before lowering the temperature to 350°F. Bake for an additional 40 minutes or until the apples are soft and the topping is golden brown.
  8. Allow the pie to cool to room temperature before serving.