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–+ servings
Flat-lay of all key ingredients for greek yogurt apple crisp — sliced apples, rolled oats, sliced almonds, butter cubes, cinnamon sticks, maple syrup, and a bowl of thick Greek yogurt on a marble surface

Greek Yogurt Apple Crisp

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 310 kcal

Equipment

  • 8x8-inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Pastry cutter or fingertips
  • Cutting board and sharp knife
  • Measuring cups and spoons

Ingredients
  

Apple Filling

  • 3 medium Honeycrisp apples peeled, cored, sliced ¼-inch thick
  • 2 medium Granny Smith apples peeled, cored, sliced ¼-inch thick
  • 3 tablespoons pure maple syrup or coconut sugar
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon arrowroot starch or cornstarch

Oat-Almond Streusel

  • 1 cup old-fashioned rolled oats certified GF if needed
  • ½ cup sliced almonds
  • 3 tablespoons coconut sugar or light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 3 tablespoons cold unsalted butter cut into small cubes
  • 1 tablespoon pure maple syrup

Greek Yogurt Topping

  • 1 cup full-fat plain Greek yogurt cold, for serving
  • 1 teaspoon pure vanilla extract stirred into the yogurt
  • 1 teaspoon maple syrup optional, stirred into the yogurt for a touch of sweetness

Instructions
 

Prep

  • Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch or similar 2-quart baking dish with a little butter or coconut oil.
  • Peel, core, and slice all five apples into ¼-inch thick slices. Aim for even thickness so they cook uniformly.

Make the Apple Filling

  • In a large bowl, combine the sliced apples, maple syrup, lemon juice, cinnamon, nutmeg, and arrowroot starch. Toss well until every slice is evenly coated.
  • Pour the apple mixture into the prepared baking dish and spread into an even layer.

Make the Streusel

  • In a separate medium bowl, combine the rolled oats, sliced almonds, coconut sugar, cinnamon, and sea salt. Stir to combine.
  • Add the cold butter cubes. Using your fingertips or a pastry cutter, work the butter into the oat mixture until it resembles coarse, slightly clumpy crumbs with some pea-sized pieces of butter remaining. Drizzle in the tablespoon of maple syrup and toss once more.
  • Sprinkle the streusel evenly over the apple filling, covering the surface completely.

Bake

  • Bake uncovered for 38–42 minutes, until the streusel is deeply golden and the apple filling is bubbling up around the edges.
  • Remove from the oven and allow to rest for 5 minutes — this helps the filling thicken slightly.

Prepare the Yogurt and Serve

  • While the crisp rests, stir the vanilla extract and optional maple syrup into the cold Greek yogurt until combined.
  • Scoop the warm apple crisp into bowls and top each serving with a generous cold swirl of the prepared Greek yogurt. Dust with an extra pinch of cinnamon if desired and serve immediately.

Notes

Storage: Cover and refrigerate for up to 4 days. Reheat individual portions in the microwave for 60–90 seconds or the whole dish in a 325°F oven for 10–12 minutes. Always add the Greek yogurt fresh after reheating. Breakfast tip: Serve cold leftover crisp topped with Greek yogurt and a drizzle of maple syrup for a high-fiber, protein-rich morning bowl. Vegan option: Replace butter with cold coconut oil and use a thick coconut-based yogurt for serving.

Nutrition

Calories: 310kcalCarbohydrates: 44gProtein: 9gFat: 12gSodium: 105mgFiber: 5gSugar: 24g
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