Small Batch Honey Apple Crisp

I teased this apple crisp on Instagram stories and had so many messages asking for the recipe that I decided to get it up right away! This gluten-free and dairy-free apple crisp is sweetened only with honey and is a small batch. I made it smaller than most apple crisp recipes for anyone who lives in a household with just a few people. This way you can enjoy this honey apple crisp for a night without leftovers. Of course, you can also double the recipe and have plenty of leftovers!

Lightly Sweet and Plenty of Crisp
While a recent Instagram poll confirmed that some of you do, in fact, enjoy the apple part more than the crisp part, I’m team crisp. So, for the majority of us, I didn’t skimp here and you’ll get that crunchy crumbly texture you enjoy with a bit of apple, too! For anyone who is in search of a crisp without butter, this is a dairy-free apple crisp, with coconut oil adding the texture we need and a delicious flavor.
I also learned from some international followers that crumble is UK term while here in the US we typically say crisp. It means the same thing! Whatever you call it, you can pair with ice cream, whipped cream or even greek yogurt.
What Apples Should You Use for Baking?
This is truly an essential piece of info! According to Bon Appetit, the best apples for baking are:
- jonagold
- honey crisp
- Braeburn
- mutsu
- winesap
- pink lady
I used some Jonagold that we picked at Solebury orchards when I came up with this recipe, but honey crisp is always a favorite for us! This recipe was such a hit, that I also turned it into a peach crisp. Be sure to save that for next summer!
For more dairy-free baking recipes that are lower in added sugar, check out my tried-and-true Healthy Banana Bread and my Sweet Potato Snickerdoodles!

Small Batch Honey Apple Crisp
Ingredients
Filling
- 4½ cups diced apples such as jonagold
- 2 tbsp raw honey may substitute maple
- ½ lemon, juiced
- 1 tsp vanilla extract
- 1 tbsp corn starch
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp clove
Crisp
- 1 cup rolled oats
- ½ cup almond flour
- 1 tsp cinnamon
- ⅓ cup melted coconut oil
- ⅓ cup raw honey may substitute maple
Instructions
- Preheat oven to 350° convect or 375° standard.
- Dice apples, skin on into small 1/4-1/3 inch cubes.
- Mix apples with honey lemon and vanilla in a medium sized bowl.
- Sprinkle corn starch and spices on top and stir well.
- Pour mixture into 7×7 inch baking dish (8×8 should be fine too, but consider an extra 1/2 cup of apples.)
- Mix melted coconut oil with honey for the crisp in one small bowl and mix oats, almond flour and spices in another small bowl.
- Add the dry to the wet, and stir well before topping the apple mixture.
- Bake for 30-35 minutes if on convect and 35-40 if on standard heat.
Absolute favorite! Can’t wait to try this recipe.
It’s so easy! If you have 3 apples, get cookin’ now and it’ll be done in no time.
I’m going apple picking this weekend so I can’t wait to try this out! 😀 Love how easy it is to make! <3! I already have all the other ingredients! 😀
Perfect! It’s super easy I’ve done it twice since apple picking 8 days ago 🙂
So smart to make a smaller batch! Loving crisps lately and this looks amazing.
Thanks Brynn! I totally need to branch out and do another fruit crisp, too!
Love apple crisps, especially when they are heavy on the crisp! Pinning to make.
I bet this smells amazing! I love smaller batch recipes because it’s just me in the house and I don’t like having a lot laying around.
ooooo apple crisp is one of my favorite desserts-especially this time of year!! Can’t wait to try this recipe out and will definitely be making it for my family when I go visit them too:)
So easy even I could make it, turned out great. The peach version is next. New website looks great Kelly!
Thanks for sharing! So glad you enjoyed it. Appreciate the website feedback!
Hi. This recipe looks delicious and healthy. I can’t wait to try it. I have two questions. Can it be made with blueberries and can the crisp part be made in bulk and stored?
Thanks
Karen
Hi Karen! Yes this can be made with any type of fruit, blueberry sounds delicious! We also have a very similar peach version. And the crisp part should freeze well if you decide to make it in bulk – that’s a great idea!
I can’t have sugar or white flour so this recipe was perfect for me. I substituted whole wheat flour for the almond flour in recipe and it came out delicious. I find after it was refrigerated for 24 hrs it was even sweeter. This is a fantastic recipe that I’ll use again and might try other fruits to use to change it up a bit.
Thanks so much for your feedback! So glad you enjoyed it!