Fall recipe: Layered apple crisp with granola topping

If you’re going apple picking this season, or simply have an overflowing fruit basket full of fall apples, this wholesome layered apple crisp with a crunchy granola topping is the perfect dessert idea.

This recipe uses just seven ingredients, with lots of easy substitutions based on what you have on hand: brown sugar for coconut sugar, butter or another oil for coconut oil, or any nuts you have on hand instead of walnuts. I hope this is a no-fuss recipe that you will fall in love with, and that you adapt to make it your family’s new favorite.

A mandoline slicer will make the job of thin apple slices easy (as it does with so many other vegetable prep jobs), but you can also use a sharp knife and try your best to get slices around 1/4 inch or smaller.

Layering apples for apple crisp. Photo: Marisa Westbrook

Layering apples for apple crisp. Photo: Marisa Westbrook

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. Don’t stress about any gaps — it’s just a crisp, after all, and crisps are supposed to be a quick way to get a fruity dessert on the table.

For more seasonal meal ideas and grocery shopping inspiration, check out my October Seasonal Produce List on Uproot Kitchen. Enjoy and be well!

Layered Apple Crisp with Granola Topping

Serves 9

Note: Use brown sugar as an alternative to coconut sugar. Coconut oil keeps the crisp neutral-flavored, but you can also use butter to get the topping more crispy (this substitution will make it non-vegan). For a gluten-free version, use certified gluten-free oats. Vanilla ice cream makes a great accompaniment.

5 large apples, mix of tart and sweet
1/2 cup coconut sugar, divided
2 teaspoons ground cinnamon, divided
1/2 cup old-fashioned oats
1/2 cup chopped raw unsalted walnuts
1/4 cup coconut oil
1/8 tsp salt

Layered apple crisp with granola topping. Photo: Marisa Westbrook

Layered apple crisp with granola topping. Photo: Marisa Westbrook

Preheat the oven to 350 degrees. Grease an 8×8-inch baking 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.

In a small bowl, mix together 1/4 cup of the sugar with 1 teaspoon of the cinnamon.

Make a layer of apples directly into the bottom of the pan, layering the slices as pictured. Sprinkle with some of the cinnamon-sugar mixture. Repeat until you have four layers of apples, with cinnamon-sugar between each layer.

To make the topping, combine the oats, walnuts, coconut oil, salt, the remaining 1/4 cup sugar, and the remaining 1 teaspoon cinnamon in a medium 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 serving.

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