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 my Pumpkin Pie Oatmeal Bars. Ice cream and whipped cream will definitely be there too!
Marisa
Rebecca @ Strength and Sunshine says
This is so perfect! I loved the sliced apples like that! Gotta break out my mandoline 😉
Julia says
Beeeeeaaaauuutiful!!! I’m jelly of your 10 pounds of apples, and this crisp looks like the perfect use for them. I’ve never thinly sliced apples like that and it looks soooo tasty! Loving this layered crisp!
Alexis @ Hummusapien says
I love love love how simple this is!!! Send me some apples PUH-LEASE 🙂
Marisa says
Go snag some apples on sale! They keep forever in the fridge so I’m hoping they’ll make it another few weeks so a few more apple snacks and treats.
genevieve @ gratitude and greens says
This is so gorgeous! Love the idea and I will definitely bring out the mandolin when I get a chance to make this 🙂
Marisa says
Thanks Genevieve! So happy you have a mandoline to make this!
Jessica @ Nutritioulicious says
What a pretty dessert! Pinning now!
Lisa @ Healthy Nibbles & Bits says
Ooooh, I love all the layers of this wonderful dessert! And oh my gosh, 10 pounds?? What kind were they?
Marisa says
A mix of Braeburns (really great cooking apples) and Fujis!
Erin @ The Almond Eater says
3 apples per day=not a bad thing. I made apple crisp on my blog only yours is much fancier 😉 Well, the layered part anyway. LOVE.
Marisa says
Glad to hear I can continue my apple consumption without worry… I had one with PB today and am planning on another slice of this crisp after dinner!
Amy @ The Little Honey Bee says
Looks and sounds amazing! Love that you used coconut sugar and oats (duh)
Marisa says
Thanks Amy! I love how caramel-y the coconut sugar makes the whole dish.
Carly @ Snack Therapy says
It’s like the sweet version of scalloped potatoes! I can dig it.
Marisa says
Exactly!! And thanks – now I’m craving scalloped potatoes. Yummm.