Apple Oatmeal Crisp Recipe

Apple Oatmeal Crisp Recipe

I found a Apple Oatmeal Crisp Recipe that I like.

This dessert is effortless enough to whip up right before company arrives, or just before you sit down to dinner; after an easy prep, it just takes a bit of time in the oven. The ingredients may be typical staples, but this apple-pie like dish is anything but ordinary.

Feel free to mix it up by adding berries (blueberries are delicious) or mix in a few extra spices, such as nutmeg, cardamom, or a specialty pie spice mix. This dish is best served warm, and can easily be reheated in the oven just before serving if needed. Simply reheat at 350 degrees Fahrenheit until warmed throughout and crisp on top. Serve with your favorite ice cream (a la mode) or a dollop of plain coconut yogurt. For those who eschew refined sugar, coconut palm sugar makes a fantastic substitute and delivers and even more of a caramel flavor.

  • 3 small apples, any crisp variety
  • 1/4 cup + 1 Tablespoon coconut oil
  • 1/2 cup brown sugar
  • 1/4 teaspoon + dash salt
  • 1/2 cup all purpose flour
  • 3/4 cup rolled oats
  • 1/4 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • Cook Time: 47 minutes
  • Prep Time: 15 minutes
  • Total Time: 62 minutes
  • Yield: 8 servings



Preheat your oven to 350 degrees Fahrenheit. Slice the apples so that they are about 1/4 inch thick and cut into even sized pieces. There is no need to peel the apples, but you certainly can. I like leaving the peels on as it retains a bit more vitamins and fiber that way.

In a medium sized bowl, cream together the coconut oil, brown sugar, and 1/4 teaspoon salt until creamy. Toss the coconut oil mixture with the apples to completely coat. Spread apples evenly into an 8 x 8 inch metal baking pan.


In a smaller separate bowl, whisk together the dash salt, all purpose flour, oats and cinnamon. Sprinkle liberally over the apples and toss very gently to coat–just once to get rid of any big patches of flour. Drizzle with maple syrup to evenly cover the apples in a criss-cross pattern.

Bake for 45 to 50 minutes. Remove from oven and let cool on wire rack for about 10 to 15 minutes before serving.

Note: This recipe also works well with other types of fruit. Try it instead with peaches, plums, pears, cherries or even nectarines. You will achieve best texture and flavor if the fruit is slightly under ripe–for stone fruits, look for fragrant but firm. If using pears, just be sure they are not too soft, and peeling may be necessary depending on the type of pear used. Bartlett is an excellent choice.

Kate from

Kate is the founder of Learn and Grow Books, which is a website for parents and teachers of pre-K children.

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