Description
Indulge in a delicious and wholesome dessert with this Coconut Oil Apple Crisp recipe. It’s a perfect balance of sweet apples and a crunchy oat topping, all made with coconut oil for a delightful flavor.
Ingredients
Units
Scale
For the Apple Filling:
- 5 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
- 1 tbsp melted coconut oil
- 1 tsp ground cinnamon
- 1 tbsp lemon juice (optional)
- 1–2 tbsp maple syrup or honey (optional, adjust to sweetness of apples)
For the Crisp Topping:
- 1 1/4 cups rolled oats
- 1/2 cup chopped pecans or walnuts
- 1/2 cup almond meal or almond flour
- 1/2–2/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- In a large bowl, toss sliced apples with melted coconut oil, cinnamon, lemon juice, and sweetener if using. Spread evenly in the prepared dish.
- In a separate bowl, mix oats, chopped nuts, almond meal, melted coconut oil, honey or maple syrup, cinnamon, and salt. Stir until well combined and crumbly.
- Sprinkle the topping evenly over the apples and gently press down.
- Bake for 35–40 minutes, until the topping is golden and the filling is bubbling.
- Let cool for 10–15 minutes before serving to allow the topping to crisp up.
Notes
- For a gluten-free version, use certified gluten-free oats.
- To keep it vegan, use maple syrup instead of honey.
- Serve warm with dairy-free ice cream or whipped coconut cream for a treat.
- Store leftovers covered in the refrigerator for up to 5 days. Reheat in the oven for the best texture.
Nutrition
- Serving Size: 1/8 of the dish
- Calories: ~380 kcal
- Sugar: ~20 g
- Sodium: ~150 mg
- Fat: ~22 g
- Saturated Fat: ~12 g
- Unsaturated Fat: ~10 g
- Trans Fat: 0 g
- Carbohydrates: ~45 g
- Fiber: ~5 g
- Protein: ~5 g
- Cholesterol: 0 mg