Apple Crisp

Chunks of lightly sweetened apples covered in a crunchy topping of oats, cinnamon and sugar…The smell alone makes your mouth water.

My sister and I would pick the apples off our tree and watch intently as grandma peeled and sliced them. She had a way of making baking look so easy, and yet it was such a work of art. There was never an oven more earnestly watched as that crisp baked. It was a year-round favorite that was always served warm with coconut ice cream.


3/4 cup One Degree Organics Quick Oats
4 Tbsp One Degree Organics Sprouted Spelt or Sprouted Whole Wheat Flour
5 cups thinly-sliced peeled apples
3 Tbsp coconut palm sugar
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1/3 cup coconut palm sugar
1/3 cup coconut oil


Preheat oven to 375 degrees F. Lightly grease 2-quart square baking dish or a 9-inch pie pan.

In a large mixing bowl combine apples and coconut palm sugar. Transfer to a baking dish.

In a small bowl combine oats, flour, salt, cinnamon, and coconut palm sugar. Slowly add coconut oil and mix until crumbly. Sprinkle oat mixture evenly over apple mixture.

Bake for 30-45 minutes or until apples are tender and topping is golden. Cover with foil if the topping is browning too quickly.