Apple Coconola Crisp

Recipe and Food Photography: Addison LaBonte  aka @organicallyaddison

There are few things better in life than a big bowl of warm apple crisp.  I don’t think anyone will disagree with me on that one!  Most people think of apple crisp during the fall and at Thanksgiving but it’s truthfully one of my favorite desserts year round.  I grew up eating apple crisp at Thanksgiving every year and I enjoyed it more than every pie out there.  There is just something about the warm cinnamon apples and the crumbly crunchy topping.  The topping is always my favorite part!

This apple crisp is super easy and straightforward to make.  First, we’ll make the apple filling and set that aside.  It consists of apples, a few warm and cozy spices and a touch of lemon juice.  I learned the lemon juice trick from my grandmother.  She was always adamant that the apple filling needed a squeeze of lemon juice so that the apples wouldn’t turn brown.  Every time I make apple crisp, it reminds me of her!  Next comes the crumb topping, my absolute favorite!  For this one, I wanted it to be crispy and crunchy so I did equal parts granola and almond flour.  Once all the topping ingredients are mixed, it should resemble a dry crumbly mixture.  Just dollop that over the apples, being sure to cover most of the apples.  Then it’s ready for the oven!

After about 40-45 minutes, your apple crisp will be done!  I like to keep a close eye on mind to make sure the topping doesn’t get too golden.  If it starts to, just pull out the apple crisp and put some aluminum foil on it before returning it to the oven.  Once it’s done baking (you’ll know this when the apples are soft and tender!), it’s time to serve.  Serve warm or served chilled.  It’s delicious both ways!  Whether you’re making this for a holiday or family party, or just looking for a comfy cozy dessert, I hope you love this as much as I do!


Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert, Snack
Servings: 8-10


Apple Filling:
5 large apples, peeled and sliced to 1/4 inch slices
1.5 tsp cinnamon
Pinch nutmeg
Pinch ground ginger
1 tsp lemon juice
1 TBL coconut sugar

1 cup granola (I used Grandy Oats Grain Free granola)
1 cup almond flour
1/3 cup coconut oil (or ghee) melted
2 TBL pure maple syrup (or date syrup)
1 tsp vanilla
Pinch sea salt
Pinch nutmeg
1 tsp ground ginger
3 tsp cinnamon


Preheat oven to 350 degrees.

Begin by peeling and slicing apples.  Add to a large mixing bowl.  Add remaining apple filling ingredients to the bowl and mix.

Pour apple mixture into a pie dish and set aside.  My pie dish is 9″ in diameter.

In a large mixing bowl or KitchenAid, combine granola, almond flour, coconut oil and maple syrup.  Gently stir as to not break up the granola too much.  Add remaining ingredients and gently mix.

Once combined, drop this topping mixture in clumps onto apples.  Try to cover apples as fully as possible.

Bake for 40-45 minutes or until apples are soft and topping is starting to golden.  If top begins to get too brown, simply add aluminum foil on top and keep baking until the 40-45 minute mark.

Serve warm or chilled.

Garnish with whipped coconut cream if desired!