Coconut Oil Apple Crisp
Updated: Apr 29
Here at Little Jasmine, we're on a huge coconut oil kick right now. There are so many uses we get out of our Little Jasmine© Coconut Oil and we can't wait to share some of our favorites!
What better way to kick this off than to dive right into DESSERT! This amazing dessert is made without refined sugar and with only ingredients you can feel good about. This dish is quick, only taking a total of 45 minutes from prep to cook.
4 Opal apples, chopped
2 tablespoons of almond meal
1 teaspoon cinnamon
3/4 cups + 2 tablespoons Little Jasmine© Coconut Oil
1/2 cup honey
1 1/4 cup rolled oats
1/2 chopped pecans
1/2 cup almond meal (for topping)
1 teaspoon cinnamon (for topping)
1/2 teaspoon salt
Heat the oven to 350 degrees. Grease a 9 x 13 inch baking dish and put the chopped apples, 2 tablespoons of almonds meal and 1 teaspoon of cinnamon in.
Spread in a single layer on the bottom of the baking dish.
Heat the coconut oil for about 20 seconds, or until smooth. Whisk it together with honey until mixed and smooth. Place the rolled oats, pecans, almond meal, cinnamon, and salt in a large bowl-- then add the coconut oil and honey mixture to combine.
Pour the oat mixture on top of the single layer of apples to cover them evenly. Bake for about 30-40 minutes until topping is browning slightly. Let cool for 15-20 minutes.
Top with ice cream, if desired! Enjoy.
This is a super easy dessert to bring to Easter or any potluck party. The recipe yields 8-10 servings.
Recipe has been tweaked from pinchofyum.com