Coconut Oil Apple Crisp

This Coconut Oil Apple Crisp is a delightful twist on the classic dessert, made without butter but still packed with comforting flavor. Juicy baked apples are topped with a crispy oat and nut topping, all brought together with the richness of coconut oil for a wholesome, dairy-free treat.

Why You’ll Love This Recipe

• Dairy-free and naturally sweetened: Great for those avoiding dairy or refined sugar.
• Easy and quick: Simple ingredients and minimal prep time make this a go-to dessert.
• Crispy and satisfying: The coconut oil creates a perfectly golden, crunchy topping.
• Customizable: Works well with various nuts, fruits, and sweeteners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Apples (such as Granny Smith or Honeycrisp), peeled and sliced
• Rolled oats
• Almond flour or almond meal
• Chopped nuts (walnuts or pecans)
• Ground cinnamon
• Melted coconut oil
• Honey or maple syrup
• Pinch of salt
• Lemon juice (optional, for tartness)

Directions

this recipe

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, toss the sliced apples with a bit of cinnamon, salt, and optional lemon juice. Spread them evenly in the baking dish.
3. In another bowl, mix oats, almond flour, nuts, and cinnamon. Stir in melted coconut oil and honey (or maple syrup) until well combined.
4. Spread the topping over the apples.
5. Bake for 35–45 minutes, until the topping is golden and apples are tender.
6. Let cool for 10–15 minutes before serving to allow the topping to crisp up.

Servings and timing

• Servings: 6–8
• Prep time: 15 minutes
• Cook time: 40 minutes
• Total time: 55 minutes

Variations

• Use a mix of apples and pears for added flavor.
• Add shredded coconut to the topping for more coconut essence.
• Use maple syrup for a vegan option.
• Swap in different nuts like almonds or cashews.

Storage/Reheating

• Store leftovers in the refrigerator for up to 4 days.
• Reheat in the oven at 300°F (150°C) for 10–15 minutes or in the microwave until warm.
• Freeze for up to 2 months; thaw in the fridge before reheating.

FAQs

What kind of apples work best for apple crisp?

Tart and firm apples like Granny Smith, Honeycrisp, or Pink Lady hold up well and balance the sweetness.

Can I make this recipe vegan?

Yes, simply use maple syrup instead of honey to keep it fully vegan.

Do I need to peel the apples?

Peeling is optional; unpeeled apples add texture and fiber, but peeled ones make the dish more tender.

Can I use quick oats instead of rolled oats?

Rolled oats give a better texture, but quick oats can be used in a pinch.

Is almond flour necessary?

Almond flour adds richness, but you can substitute with oat flour or more oats.

Can I make this nut-free?

Yes, just omit the nuts and add more oats or seeds like sunflower seeds for crunch.

Will the topping stay crispy?

The topping crisps best when served fresh but can be reheated in the oven to restore texture.

How sweet is this dessert?

It’s mildly sweet, relying on the natural sweetness of apples and a touch of honey or syrup.

Can I double the recipe?

Yes, use a larger baking dish and extend the baking time by 5–10 minutes.

What’s the best way to serve this crisp?

Serve warm with a scoop of vanilla ice cream, whipped cream, or dairy-free yogurt.

Conclusion

Coconut Oil Apple Crisp is a delicious, healthier dessert that’s easy to prepare and endlessly customizable. With wholesome ingredients and a naturally sweetened profile, it’s perfect for gatherings, cozy nights, or a satisfying sweet craving.

Print