This healthy apple pear crisp is the best fall dessert that everyone will love. It’s filled with cinnamon, oats, pecans, and fresh fall fruit.
When it comes to dessert, I go one of two ways. It’s either allllll the chocolate, or a combination of warm fruit and crust/crisp plus cold vanilla ice cream. Every time I eat fruit crisp warm from the oven, it trumps chocolate in that moment.
This apple pear crisp tastes decadent, but it’s healthy enough you could eat it for breakfast! There is no refined sugar and it’s minimally sweetened with maple syrup. Also, the fruit and oats add fiber, and pecans and almond flour add healthy monounsaturated fats.
How to make healthy apple pear crisp
I combined two of my favorite fall fruits, apples and pears, in this dessert. I left the skin on because I don’t mind it, and that’s where most of the fiber lives, but feel free to peel your fruit if you’d like!
Slice apples and pears very thin.
Mix fruit with cinnamon, maple syrup, and vanilla extract.
Mix dry ingredients for the crisp topping.
Add the wet ingredients and combine.
Pour fruit into a baking dish, and top with crisp in an even layer.
Bake and then enjoy with your favorite vanilla ice cream!
Why you’ll love this healthy apple pear crisp recipe
It’s super easy to make. Apple crisp is much simpler to make from scratch than apple pie, but still has similar flavor and is just as delicious. This recipe doesn’t require peeling the fruit, which makes it even simpler!
It tastes (and smells) like holidays at home with family. This crisp is filled with cinnamon, ginger, apples, and pears, which warms your home with the sweetest aroma as it bakes. It’s the perfect dessert to serve at Thanksgiving.
Filled with nourishing ingredients. This dessert is low in added sugar and fat, so you won’t feel weighed down after eating it. It really is healthy enough to have for breakfast! (Highly recommended).
These healthy homemade twix bars are the perfect treat to make for Halloween! Made with better-for-you ingredients, these will please every trick-or-treater.
Do you have a favorite candy? Mine is anything chocolate. Give me a Snickers, Milky Way, or Twix bar, and I’m happy! If you agree, this healthy homemade twix bar recipe will be your new best friend.
These twix bars might even be better than the original. They have a super thick layer of biscuit cookie and caramel. Also, they are covered in dark chocolate and sea salt. They are an elevated version of the classic candy bar!
Why are these homemade twix bars healthier?
We use nutrient-rich ingredients in this healthy homemade twix bar recipe. There are no refined flours or sugar In fact, there is very little added sugar at all in this recipe! Here are some of the key ingredient swaps:
Almond flour for white flour: Almond flour is much more nutrient-dense than white flour. It contains plant-based protein, healthy unsaturated fats, and fiber.
Medjool dates for caramel: Regular caramel is made from pure sugar. We use date caramel in this recipe, made by blending dates in a food processor until smooth. Dates contain fiber, antioxidants, and vitamins and minerals, including magnesium and potassium.
Lily’s Dark Chocolate for milk chocolate: Dark chocolate is higher in antioxidants than milk chocolate. Lily’s is my favorite brand of chocolate to bake with! Their bars are sweetened with stevia, so there is no added sugar. They also contain fiber, and they are absolutely delicious. They melt and behave just like sugar sweetened chocolate in recipes.
How to make healthy homemade twix bars
Bake the almond flour biscuit layer, and let cool.
Make date caramel. Spread it evenly over the biscuit layer. Place in the fridge to set for a bit.
Melt chocolate and pour it onto the caramel layer. Sprinkle with sea salt, then let it set in the fridge.
This apple cinnamon coffee cake is a better-for-you autumn treat! It’s gluten free, lower in sugar, and sure to please everyone.
I love apple based baked goods in the fall when apples are in season. There is nothing cozier than the smell of warm apples and cinnamon in the oven! Apple pie, apple crisp, apple cobbler…I’ll take them all!
This apple cinnamon coffee cake is a twist on classic coffee cake. The two are similar in their quick bread “cake” base and delicious streusel topping. But, this version is a little more unique!
First, there is lemon zest in the cake batter, which adds such a delicious and light flavor. Also, you’ll layer sliced apples underneath the cinnamon streusel topping. The apples get so soft and sweet when they bake! I used Mac apples from Yes! Apples – they came straight from the orchards in New York. This variety is perfectly sweet and tart, and great for baking.
What makes this apple cinnamon coffee cake healthier?
No butter. We replaced butter with applesauce and non-fat plain Greek style yogurt in this recipe. This significantly cuts back on the saturated fat content in this treat.
Gluten free. This recipe is perfectly safe for those with a gluten allergy or intolerance! Almond flour stands in for regular white flour. It provides more protein, healthy fats, and fiber than refined white flour. The healthy fats and fiber in almond flour prevent the sugars in your treat from being absorbed too quickly into the blood, so it is better for blood sugar levels.
Lower added sugar. This recipe calls for 3/4 cup of total added sugars: 1/2 cup of maple syrup in the cake, and 1/4 cup of brown sugar in the streusel topping. This is much less than the sugar content in traditional coffee cake recipes!
How to make apple cinnamon coffee cake
Prepare cake batter and pour into a baking pan.
Thinly slice apples and layer them on top of the cake batter.
Prepare the streusel topping and sprinkle over the apples.
These dark chocolate coconut bars taste like an even better version of Mounds candies. Only six ingredients and sweetened with maple syrup!
What was your favorite candy growing up? I always hoarded away Milky Ways, Snickers, and Mounds bars after trick or treating. I love coconut in desserts, so I wanted to make a less processed version of one of my favorite candies. Enter these dark chocolate coconut bars with sea salt!
This dark chocolate coconut bar recipe is super easy to make.
You’ll need just six simple, whole food ingredients and a food processor to get
these on the table. If you love coconut as much as I do, put these on your
Less processed than store bought candy. These bars are made with whole food ingredients, and just lightly sweetened with maple syrup. No processed sugar + lower in sugar than candy you’d buy at the store!
Easy to store. You can store these bars in the fridge for about a month, and in the freezer for even longer! I love having a stash of treats when I’m craving something sweet.
This peach blueberry crisp is vegan, gluten-free, and sweetened only with maple syrup, but it is the most delicious summertime dessert everyone will love!
Cobblers, crisps, and crumbles are some of my absolute favorite desserts, especially in the summertime! The combination of sweet warm fruit, crunchy cinnamon-y topping, and cold vanilla ice cream is just irresistible.
My family makes this cobbler multiple times a summer, and I wanted to create a similar recipe that my people with dietary restrictions could enjoy! This final recipe is a peach blueberry crisp instead of a cobbler, but I promise it is just as satisfying.
What’s the difference between peach blueberry crisp, crumble, and cobbler?
I had to look this one up myself as I was naming this recipe, and thought it interesting to share! These three desserts all have a similar base of warm baked fruit, but the difference is in the topping.
A crisp topping contains oats, in addition to other ingredients like cinnamon, flour, butter, and sugar.
A crumble topping is very similar to a crisp topping, except it doesn’t have usually oats. Crumbles have a streusel-like topping made of mostly flour, sugar, and butter.
A cobbler is the least similar of the three. To make cobbler, you drop biscuits onto the fruit before baking it.
Which one is your favorite? Crisp, crumble, or cobbler?
Ingredients in this Peach Blueberry Crisp
This recipe is so easy to make, and only uses ten plant-based, gluten free ingredients! You probably already have a lot of these ingredients in your pantry.
These tahini s’mores blondies are the fudgiest bars ever. You don’t need a campfire to get amazing s’mores flavor – just make these vegan blondies.
S’mores are a classic summertime treat. They’re made by squishing a campfire toasted marshmallow and a wedge of chocolate between two graham cracker squares. There is something so nostalgic about the toasted marshmallow, melty chocolate, and crunchy graham cracker combination. For those living in cities without regular access to campfires like me, these tahini s’mores blondies have it all!
Tahini in Baked Goods
If you haven’t tried using tahini in baked goods, now is the time! Tahini is a seed butter made from ground sesame seeds. It is a common ingredient in Middle Eastern and Mediterranean cuisines. Tahini is usually an ingredient in savory dishes, but it is actually amazing in baked goods! The flavor is rich and nutty, but mild enough to blend into brownies, cookies, and other treats. Tahini has a high fat content, a majority of which is healthy unsaturated fats. This eliminates the need for butter or oil, while still keeping your baked goods a fudgy and moist.
How to Make Fudgy Tahini S’mores Blondies
In a large mixing bowl, make a flax egg with ground flaxseed and warm water.
Add other wet ingredients to the bowl: tahini, maple syrup, and vanilla extract, and mix.
In a separate bowl, mix together dry ingredients: almond flour, cinnamon, salt, and baking powder.
Fold in dark chocolate chips.
Pour batter into a parchment paper lined baking pan and smooth out into an even layer.
Top batter with marshmallows, graham cracker crumbles, and more chocolate chips.
Bake until edges are browned, let cool, cut, and dig in!
Recipe Notes and Tips For Making Tahini S’mores Blondies
Slightly under-bake blondies. Bake until the blondies are just starting to brown on the edges to keep them super fudgy and gooey.
Let cool completely before slicing. Since the blondies are so fudgy, let them cool completely before you cut them. Otherwise, they will be difficult to keep together in squares!
Try chocolate chunks instead of chips. Substitute chopped dark chocolate bars (or Hershey’s bars!) for chocolate chips for an even more authentic s’mores feel.
These chocolate banana cream pie parfaits are full of rich chocolate and banana flavor. This recipe is vegan, gluten free, and easy to make!
If you’re a banana lover, then banana cream pie is a must try! It’s full of creamy banana filling, fresh sliced bananas, and fluffy whipped cream. If you’re like me though, you know that banana is always better when chocolate is involved!
These chocolate banana cream pie parfaits are filled with all the banana and chocolate goodness you could ever want. They are made with good-for-you ingredients that won’t let you feeling weighted down after. Can you guess what makes these parfaits extra creamy?
How to Make these Chocolate Banana Cream Pie Parfaits
These pie parfaits are made up of a few different elements, each of which bring something delicious to the table. Here are the steps you’ll take:
Bake some vegan, gluten free crust “cookies”, which you will crumble into your pie parfaits.
Prepare the creamy chocolate filling by blending together bananas, avocado (the secret creamy ingredient!), peanut butter, maple syrup, cacao powder, melted chocolate, and a little sea salt.
Make coconut whipped cream.
Thinly slice a banana, then layer everything in small jars – crust cookie crumbles, chocolate banana filling, banana slices, and whipped cream.
Sprinkle with cacao nibs and dig in!
What Do You Need to Make These Pie Parfaits?
These are the main ingredients you’ll need to make these delicious pie parfaits.
Dark Chocolate Chips
A Few Recipe Notes
You want to have very ripe bananas and avocados for this recipe. The bananas will be sweeter if they are spotty and beginning to brown.
You can sub a different liquid sugar for maple syrup, such as agave or honey.
If you are not vegan, you can sub regular whipped cream for the coconut whipped cream.
If you love this chocolate banana cream pie recipe, you may also like these other banana recipes:
These chocolate banana cream pie parfaits are full of rich chocolate and banana flavor. This recipe is vegan, gluten free, and easy to make!
1 tbsp flaxmeal + 3 tbsp warm water to make 1 flax egg
1 cup almond flour
1 cup old fashioned rolled oats
1 tbsp melted coconut oil
1 tbsp maple syrup
2 tbsp dark chocolate chips, melted
2 ripe avocados
2 large ripe bananas
2 tbsp maple syrup
3 tbsp cacao powder
Coconut Whipped Cream
1 can full fat coconut milk, refrigerated for 24 hours
2 tsp powdered sugar
1 large banana, sliced into coins
1/4 cup cacao nibs
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Make a flax egg using the flaxmeal and warm water by whisking together in a small bowl. Let sit until thickened, about 5 minutes.
Combine crust ingredients in a food processor, and blend until everything is the texture of a fine meal.
Form crust into a ball, then roll into a 1/4 inch thick layer using a rolling pin.
Use a cup or cookie cutter to make 12-13 round cookies from the crust. Bake for 25-30 minutes until bottoms are browned and cookies are crunchy.
While the cookies bake, prepare the filling by blending together all filling ingredients in a high powered blender or food processor until smooth and creamy. Place in fridge.
If making the coconut whipped cream, scoop the coconut cream from the top of the chilled coconut milk can into a mixing bowl. Use a stand or hand mixer to whip the coconut cream with powdered sugar until light and airy.
Crumble the cookies into chunks, then layer everything in 4 small jars – cookie crumbles, chocolate banana pudding, whipped cream, and banana slices. Sprinkle with cacao nibs.
Enjoy right away, or cover and refrigerate until eating.
Recipe will keep well, covered in the fridge, for up to 2 days.