Get ready to fall in love with the simple joy of homemade comfort: Coconut Oil Apple Crisp. This recipe takes everything you adore about classic apple crisp—warm apples, cinnamon, a nutty oat topping—and swaps in coconut oil for rich flavor and a healthier twist. Whether you’re searching for a cozy fall dessert, a gluten-free and dairy-free treat, or just a crowd-pleaser that leaves your kitchen smelling heavenly, this Coconut Oil Apple Crisp checks every box. Each bite is bursting with juicy apples and crunchy, golden topping, making this a standout dish you’ll want to make again and again.

Coconut Oil Apple Crisp Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here plays a starring role—nothing is complicated, yet together they create that magical harmony of flavors and textures. From crisp, tart apples to buttery coconut oil, each one brings something special to this Coconut Oil Apple Crisp.

Apples: Choose Granny Smith, Honeycrisp, or a mix for the perfect sweet-tart balance and firm texture that holds up during baking.
Melted coconut oil: Infuses the crisp with light tropical notes and replaces butter for a dairy-free, subtly fragrant crust and filling.
Ground cinnamon: Warm and cozy, it’s the spice that gives your apple crisp instant autumn vibes.
Lemon juice: Optional, but it brightens the fruit and keeps the apples vibrant and fresh (especially handy if prepping ahead).
Maple syrup or honey: Adds just the right amount of natural sweetness; choose based on your taste buds and dietary needs.
Rolled oats: The backbone of the topping for that must-have chewy-crunchy factor.
Chopped pecans or walnuts: Toasty, nutty bites add depth and a satisfying snap to every forkful.
Almond meal or almond flour: Rounds out the topping with a subtle nuttiness and helps bind everything together.
More melted coconut oil: Ensures a crisp golden-brown topping and even flavor throughout.
More honey or maple syrup: Sweetens the topping and creates that crave-worthy, caramelized crust.
More ground cinnamon: Because you can never have too much cinnamon in an apple crisp!
Salt: Just half a teaspoon unlocks deeper flavors in the topping, bringing it all together.

How to Make Coconut Oil Apple Crisp

Step 1: Prep the Pan and Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with a touch of coconut oil to make sure nothing sticks and to add extra flavor. This simple step gets you off to a perfect start and makes for easy cleanup later!

Step 2: Toss the Apple Filling

In a large mixing bowl, combine your thinly sliced apples with a tablespoon of melted coconut oil, ground cinnamon, and, if using, lemon juice and a touch of maple syrup or honey. This blend keeps the apples juicy and tender, all while layering on those warm, spiced flavors. Spread the coated apples evenly in your prepared baking dish.

Step 3: Make the Crisp Topping

In a separate bowl, bring together the rolled oats, chopped nuts, almond meal or almond flour, melted coconut oil, honey or maple syrup, cinnamon, and salt. Stir until all ingredients are well combined, resulting in a crumbly mixture. The coconut oil in this crisp topping brings a richness you’ll immediately taste!

Step 4: Top and Press

Scatter the topping generously over the apples, spreading it out to cover every last piece. Gently press down on the topping with your fingers or a spatula—the more packed it is, the crunchier it will become as it bakes. That contrast between gooey apples and crispy topping is what makes Coconut Oil Apple Crisp utterly irresistible.

Step 5: Bake to Golden Perfection

Slide your assembled crisp into the oven and bake for 35 to 40 minutes. You’ll know it’s ready when the topping is deeply golden and the apple filling is bubbling at the edges. This is when your kitchen fills with that incredible sweet-spiced aroma that makes everyone wander in, wondering what’s baking!

Step 6: Cool, Serve, and Savor

Let your Coconut Oil Apple Crisp cool in the pan for at least 10 to 15 minutes before serving. This short rest allows the topping to crisp up even further and the filling to set just enough, making it easier to scoop and serve (without burning your tongue!).

How to Serve Coconut Oil Apple Crisp

Garnishes

Add a finishing flourish with a dollop of whipped coconut cream or a generous scoop of dairy-free vanilla ice cream. For a pop of color and freshness, try a sprinkle of chopped fresh mint or a drizzle of extra maple syrup over each serving.

Side Dishes

Pair your Coconut Oil Apple Crisp with hot spiced chai, mulled cider, or even a frothy oat milk latte for a truly cozy dessert moment. If you’re serving this at brunch, fresh berries or a tangy fruit salad balance the richness beautifully.

Creative Ways to Present

To make it dinner-party ready, serve your crisp in individual ramekins for that “wow” factor. If you’re feeling whimsical, top each portion with toasted coconut flakes or caramelized pecans. Layer leftovers into parfait glasses with Greek yogurt or coconut yogurt for a dreamy breakfast treat!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Coconut Oil Apple Crisp covered in the refrigerator for up to 5 days. The flavors deepen and the apples stay wonderfully tender—honestly, it might taste even better the next day!

Freezing

To freeze, let the crisp cool completely, then wrap it tightly or transfer to an airtight container. You can freeze the whole crisp or divide it into individual portions. It’ll keep well for up to 3 months—perfect for dessert emergencies or last-minute guests!

Reheating

For the best texture, reheat your crisp in a 350°F oven until warmed through and the topping crisps back up (about 10-15 minutes). If you’re in a hurry, the microwave works for single servings, though the topping will be a little softer.

FAQs

Can I use a different oil instead of coconut oil?

While coconut oil is the star in Coconut Oil Apple Crisp, you can substitute with a neutral oil like avocado or light olive oil in a pinch. Just note that you’ll miss some of that signature aroma and flavor coconut oil brings!

What’s the best apple variety for this crisp?

A blend is best! Granny Smith offers a sharp tartness, while Honeycrisp brings natural sweetness and a juicy bite. Using both gives depth and keeps the filling firm instead of mushy.

Is it possible to make Coconut Oil Apple Crisp nut-free?

Absolutely! Skip the nuts and replace them with extra oats or pumpkin seeds. Choose a nut-free flour (like oat flour) instead of almond meal, and you’ll still get a delicious, crunchy topping.

How can I make this extra-crispy on top?

Don’t skimp on gently pressing the topping onto the apples, and bake until it’s deeply golden brown. If you like, broil the crisp for an extra minute at the end—but watch carefully to avoid burning!

Can I double the recipe for a larger crowd?

Definitely! Double all ingredients and bake in a 9×13-inch dish. The cooking time may need a few extra minutes—just look for that bubbling, golden finish and tempting aroma.

Final Thoughts

If you’re on the hunt for a treat that’s both comforting and wholesome, Coconut Oil Apple Crisp is about to become your new go-to. Whether you serve it at a holiday dinner or whip it up for a low-key weeknight reward, one bite of this crunchy, fragrant dessert and you’ll be hooked. Bake a pan, share it with friends, and savor all those cozy apple-cinnamon moments!

Coconut Oil Apple Crisp Recipe