Coconut Oil Apple Crisp

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this dish

This post is sponsored by my preferred stunning, golden, constantly crispy and constantly sweet Opal Apples.

Pop Test: what’s very cinnamony-cozy, made with wholesome components (believe oats, pecans, honey, coconut oil, and apples), and ultra joy-giving right here in the smack dab middle of winter season?

( Pop Test Sequel: what have I privately consumed for breakfast every day today?)


February is ticking gradually along, and you people, I dislike to be so winter depressed, however I am having none of it. I am, rather, having big, warm bowls of coconut oil apple crisp that is made without wheat (♡ held together by that textured, nutty almond meal! ♡) and sweetened without refined sugar (♡ kissed by the golden charm of honey! ♡) and embellished with a bit of that honey goat cheese drizzle-sauce that I worked up due to the fact that I can’t not sprinkle things on my food.

I will endure.

Honey drizzle.

Coconut Oil Apple Crisp in a baking dish.
Coconut Oil Apple Crisp in a bowl with a spoon.

Do you people keep in mind when we went to Washington last fall and visited the orchards where they grow Opal apples? And do you keep in mind how I hoarded the apples in my small handbag while strolling through the rows and rows of apples? Moral of the story: I require a larger handbag.

I will be the very first to confess that I am a die-hard Honeycrisp apple fan, and yet. AND YET.

I am definitely specific that Opal apples match the taste and texture of even the sweetest, crispiest, most juicy Honeycrisps, that makes them my snack-apple support (other than, uhh, the much healthier reverse of that) throughout my present 60 day experiment of dropping refined sugar. Seriously: these are a must-try.

I presently purchase a huge bag of them each week to keep myself snacking pleased. If you are my next-door neighbor in the Midwest, you can discover these children at Cub Foods and Lunds & Byerly’s. And think what? They remain in season today! through March. You have actually still got apple time.

Likewise, I do not wish to blow your mind or anything, however they naturally do not brown after you cut them like apples generally do. Naturally as in non-GMO. I UNDERSTAND IT. It’s the little things.

With my 60 days of refined sugar free-ness, and the requirement for something definitely warming and comfortable in this unfavorable 9 hundred degree weather condition, THIS is what I’m consuming nowadays.

Made with components we can feel actually great about, naturally sweet without loads of refined sugar, warm and comfortable down to my tippiest toes, and best for giving our pals’ tonight when we visit binge on Parks and Rec.

Love Love Love Love Love.

Coconut Oil Apple Crisp.
Coconut Oil Apple Crisp in a bowl with a spoon.

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Coconut Oil Apple Crisp in a pan with a wooden spoon.

Coconut Oil Apple Crisp

4.8 from 14 evaluations


Coconut Oil Apple Crisp a wholesome, comfortable reward made with oats, pecans, cinnamon, honey, almond meal, and coconut oil! So delicious!

Active Ingredients

For the apples

For the topping


  1. Preheat the oven to 350 degrees. Grease a 9 × 13 baking meal. Toss the apples with the almond meal and cinnamon and spread out in a single layer in the baking meal.
  2. Blend the coconut oil and honey together up until smooth. Position the rolled oats, pecans, almond meal, cinnamon, and salt in a big bowl. Include the coconut oil and honey mix; stir up until integrated.
  3. Put the oat mix over the apples to cover them equally. Bake for 30-40 minutes up until the topping is browning a little. Let represent 15-20 minutes.


I made a fast little Honey Goat Cheese Drizzle (envisioned with the apple crisp in these images) made from 2 ounces softened goat cheese, 2 tablespoons compromise, and 1 tablespoon honey. I blended that up until smooth and after that sprinkled it over the entire thing. Yummy!

Keywords: coconut oil apple crisp, healthy apple crisp, apple crisp dish

Thank you, Opal Apples, for sponsoring this apple crisp goodness!

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