Somehow, I managed to hold onto the 10+ pound box of apples we got from our CSA share for over 2 weeks without making a big dent. This weekend, I drove in headfirst to make this Simple Layered Apple Crisp with Granola Topping – and have probably eaten the equivalent of 3 apples per day since.
We had a really low-key weekend thanks to all the snow that decided to stick around this weekend in Denver. Some of my friends were skiing! I can’t believe winter is practically here, reminding me that I need to keep cranking out the Thanksgiving/get-together recipes for you guys for this season.
Let me promise you that this Layered Apple Crisp is worth the time slicing the apples – it turns out juicy, lightly sweet, and topped with crunchy goodness.
- 5 large apples
- ½ cup coconut sugar, divided
- 2 teaspoons ground cinnamon, divided
- ½ cup old-fashioned oats
- ½ cup walnuts
- ¼ c coconut oil
- ⅛ tsp salt
- Preheat the oven to 350 degrees. Grease a 8x8 pan with oil.
- Using a mandoline slicer or a sharp knife, slice apples as thinly as possible, avoiding the core and seeds. Slice any smaller pieces you end up with as well.
- You will make 4 layers of apples directly into the bottom of the pan, layering the slices as pictured below. Between each layer, sprinkle sugar and cinnamon (I used 1 teaspoon of cinnamon and ¼ cup sugar total for the 3 in-between sections).
- To make the topping, combine ½ cup oats, ½ cup chopped walnuts, ¼ cup coconut sugar, ¼ cup coconut oil, 1 teaspoon cinnamon, and the ⅛ teaspoon salt in a separate bowl. Mix with your fingers until the oil is well incorporated.
- Press the granola topping on top of the apples until evenly distributed.
- Bake uncovered for one hour. Remove the pan from the oven and let it rest for 10 minutes before slicing into 9 pieces and serving.
Coconut oil keeps the crisp neutral-flavored, but you can also use butter to get the topping crispy (this substitution will make it non-vegan).
For a gluten-free version, use certified gluten-free oats.
A mandoline slicer will make this job easy (and so many other prep jobs with veggies!), but you can also use a sharp knife and try your best to get slices around 1/4 of a inch or smaller.
The above photo shows how you want to layer the apples – just enough overlap to form some structure, but still covering the whole pan as best as you can. I had lots of gaps and used the smaller pieces of apples to fill in. Don’t stress, as it will all bake down together and be delicious!
This recipe is a simple 7 ingredients with lots of easy substitutions: brown sugar for coconut sugar, butter or another oil for coconut oil, any nuts you have on hand instead of walnuts, and if you want to, you can cut out all the oats/nuts and use an additional half cup of whichever you prefer.
I hope this easy apple crisp makes its way onto your Thanksgiving table, or your lets-hang-out-tonight-and-make-crisp table. This is a no fuss recipe that I still can’t believe was this easy (#winning)!
What’s for dessert at your turkey day table? I’m planning on making this crisp alongside a traditional pumpkin pie. Ice cream and whipped cream will definitely be there too!