Apple Crisp Pie
My typical holiday nutrition advice is to enjoy time with family and set nutrition and fitness goals aside for a day. But if you did want to bring a healthy holiday dessert to your next get together, this apple pie crisp would be an excellent choice. I’m confident it will stop any and all ridicule from your crazy aunt for your healthy lifestyle.
This apple crisp pie is similar to my easy peach crisp in the sense it’s another lower protein, lower calorie recipe. So if you’re looking for a high protein apple pie, you may be slightly disappointed to see each slice only has 10 grams of protein.
Apple Crisp Pie Ingredients
I like to think this is one of the easiest homemade apple pie recipes you’ll come across. At least where you’re making your own dough. The ingredient list is on the shorter side, but I’ll run through a few notes and potential ingredient modifications below.
3-Ingredient Kodiak Cakes Pie Crust
The pie crust for the apple crisp pie was inspired by my everything bagel protein Pop Tarts, which use Kodiak Cakes Power Cakes to create a quick and easy pastry dough. For this pie crust, I added a bit of light butter in addition to Greek yogurt to lend a bit more moisture over a longer bake.
It’s super easy to make. Simply add the Kodiak Cakes, butter, and Greek yogurt to a bowl, mix ’em up, roll the dough out, and put in a pie dish.
If that’s too much effort for you, I ain’t mad at it. Try using a reduced fat graham cracker crust. You’ll lose some protein and fiber, but the calories won’t be too far off.
Apple Pie Filling
This part’s easy. You’ll just need two cans of sugar free apple pie filling from Duncan Hines. I buy mine at Walmart or Kroger.
If you wanted to make your own, here’s a recipe for sugar free apple pie filling from Lauren over at Oatmeal with a Fork.
Apple Crisp Pie Topping
Here are a few potential modifications for the crisp topping:
- Adding some brown sugar or Swerve Brown (a sugar free brown sugar substitute) will sweeten the topping.
- The apple pie spice is a blend of cinnamon, nutmeg, allspice, ginger, and cardamom (more or less), but you could get probably get away with just cinnamon.
- Walden Farms Pancake Syrup with oats and pecan pieces would likely alleviate the need for honey and butter, saving some calories.
- You can use any type of nuts you’d like.
- Old fashioned oats or any type of oats should work fine. I just prefer quick oats in most recipes.
Bonus note for a lattice or crust topping: On my first trial run with this recipe, I used an extra 1/2 cup of Kodiak Cakes and 1/4 cup of butter in the dough. This left me with extra to use on top. If you wanted to make a lattice or crust for the top of your apple pie instead of the crisp, here ya go!
I topped mine with a bit of fat free whipped topping because I didn’t have any ice cream on hand. If you’ve never had the Slow Churned Vanilla Bean from Edy’s, you have to track some down and put it on top of this apple crisp pie. You’ll never eat schmalo flop or those other low cal ice cream pretenders again.
And as always, if you make this apple crisp pie, I wanna see it. Snap a pic of your apple crisp pie and tag me on Instagram @mason_woodruff or join my free Facebook group and share it with the gang. Bonus points for getting a pic of your crazy aunt eating the pie.
Bone apple tea.
Kodiak Cakes Pie Crust
- 2 C (212g) Kodiak Cakes Buttermilk Power Cakes
- 1/2 C (113g) Fat Free Greek Yogurt, vanilla
- 1/4 C (56g) Light Butter, I used Land O' Lakes
- 2 cans (20 oz each) Duncan Hines Sugar Free Apple Pie Filling
Apple Crisp Topping
- 1/2 C (60g) Pecan Pieces
- 1/2 C (40g) Quick Oats
- 1/2 tsp Apple Pie Spice, or ground cinnamon
- 1 Tbsp (21g) Honey
- 2 Tbsp (28g) Light Butter
- Preheat an oven to 350F and spray a glass pie dish with nonstick cooking spray. Set aside.
- Use a rubber spatula to mix the pie crust ingredients together in a large bowl.
- Continue mixing until you can form a ball of dough. It may seem as if you need more liquid ingredients but keep pressing the dough flat to incorporate remaining dry ingredients and refrain from adding more yogurt or butter.
- Use a rolling pin to roll the dough as flat as possible. Note: you can make it work without a rolling pin, but you need the crust as thin as possible for a crisp pie crust.
- Transfer the dough to the pie dish. Don't worry about transferring it in one piece. I transferred half to the center and used the remaining half to fill in the sides. Make sure there are no gaps in the bottom or around the edges, and the crust should go to the top of your dish around the edges. Use your fingers or the backside of a spatula to ensure the bottom is flat and even.
- Melt the butter for the apple crisp before adding the pecans, oats, apple pie spice, and honey. Stir until everything is evenly mixed.
- Open the cans of apple pie filling and add to the crust.
- Add the crisp topping.
- Bake for 35-45 minutes or until the edges are golden brown and the bottom is fully cooked (should be slightly brown as well - no soggy bottoms). Allow the pie to cool completely before slicing or the pie filling may slide a bit.
- Each slice has 9 Smart Points.
- Macros for the crust only if you wanted to use it in another recipe: 1,045 calories, 65 grams of protein, 132 grams of carbs, and 32 grams of fat
- Macros for the crust and apple pie filling if you wanted to use a different topping or go topless (hehe): 1,535 calories, 65 grams of protein, 244 grams of carbs, and 32 grams of fat
Nutrition Information:Yield: 8 Slices Serving Size: 1 slice
Amount Per Serving: Calories: 285Total Fat: 11gCarbohydrates: 37gProtein: 10g