Apple Crumble With Coconut Oil


Apple crumble with coconut oil is the perfect dessert for vegetarians, vegans and people who enjoy a healthy lifestyle. It has been proven to lower cholesterol, prevent cardiovascular disease and reduce Alzheimer’s risk according to the American Chemical Society. Desiccated coconut and melted butter. Served with a generous amount of golden, delicious, pure unrefined caster sugar, cooked in an oven for just the right amount of time…and you’ve got delicious Apple Crumble!

Coconut Oil Apple Crumble

Wowwww, I am so far off schedule when it comes to fall recipes, I might as well just jump straight into Christmas.

I swear, I have a can of pumpkin puree from LAST year when I planned to bake pumpkin scones. I just never got around to it. This year I’ve told myself that there is no way i’m keeping that can for another year – it must be used (PS – I used it last night: success!)

I’ve been so busy with getting our new apartment organized, that creating recipes is the last thing on my mind. Also, it’s the weirdest thing getting used to another kitchen. Back in my old condo, everything was so close together and I knew where every ingredient, spice, spatula, and bowl was. Our kitchen is so much larger now, that I actually have to take 3-4 steps to get something!

The inspiration from this recipe came from the bunch of apples in my fridge, that were getting past their peak crunchiness (PS, I like my apples COLD & crunchy. Like, I want to hear myself eat it). So I did what I always do when they get slightly soft – turned them into a crumble!

I was adamant that I wanted to make this Coconut Oil Apple Crumble healthy as possible, because I planned to mix it with Greek yogurt and have it as part of my breakfast for the week. Kinda like granola and yogurt, but with a bit of a twist.

UGH you guys. It was so delicious, it reminded me of dessert. AND, thanks to the Greek yog’s, it had a buuuunch of protein in it. Win-win.

I mixed it in these little mini sized mason jars the night before, just so the apple juices could soak into the yogurt. (Not even joking, I feel saliva starting to generate in my mouth as I think about it again, HA). PS – those jars are amazing. I use the 8oz ones and they are perfect for shaking up homemade salad dressing, bringing breakfast to work, storing homemade jam, etc.

Vegan Apple Oat Crisp

Coconut oil stands in for butter to make a vegan version of a classic, comforting apple crisp laced with cinnamon and tart dried cherries.

Recipe Summary

Prep: 20 mins

Total: 1 hr 20 mins

Servings: 6



  • 2 cups old-fashioned rolled oats, divided
  • 1/2 cup light-brown sugar
  • 1/4 teaspoon coarse salt
  • 6 tablespoons extra-virgin coconut oil
  • 2 tablespoons water


  • 2 pounds Granny Smith apples (4-5), peeled, cored, and cut into 1/2-inch slices
  • 1/4 cup light-brown sugar
  • 1/4 cup dried cherries
  • 1/4 teaspoon ground cinnamon


Instructions Checklist

  • Step 1 Preheat oven to 375 degrees. Pulse 1 cup oats in a food processor until coarsely ground. Transfer to a bowl and add remaining 1 cup oats, brown sugar, salt, coconut oil and water. Stir until combined.
  • Step 2 Toss together all apple filling ingredients in a bowl and transfer to an 8-inch square baking dish. Sprinkle with topping. Cover with parchment-lined foil and bake 30 minutes. Remove foil and continue baking until apples are tender and topping is golden brown, about 30 minutes more. Let cool slightly before serving.

Coconut Oil Blueberry Crisp Crumble

Blueberry crisp crumble with an oat and coconut oil topping. Healthy and fruity dessert that’s gluten-free and vegan with no added refined sugar!

Blueberry crisp crumble with an oat and coconut oil topping. Healthy and fruity dessert that's gluten-free and vegan-friendly.

Two things I have an obsession with lately – blueberries and coconut oil. So I’m only surprised this recipe didn’t happen sooner.

I didn’t know whether to call this a “crisp,” “cobbler,” or “crumble.” So I had to do some research.

Turns out, crisp and crumble can be used interchangeably. So I just call this a blueberry crisp crumble because it’s fun to say. And because it’s a challenge not to say “Kris Kringle” instead of crisp crumble because for some reason that’s what wants to come out of my mouth.

Is that a form of dyslexia? (See: bang bang cauliflower for another example of my word mix-ups.)

A crisp, or crumble, is fruit with a topping of some combination of flour, oats, nuts, butter, sugar. A cobbler is fruit topped with batter or biscuit crust, usually not entirely covering the fruit (like a cobblestone sidewalk).

Anyway, the problem with crisps or crumbles or whatever you want to call it, is a lot of time there seems to be a lot of added sugar. 

As per usual, I wanted to make a healthier version that wouldn’t sacrifice on flavor.

Blueberries are already so sweet, so I didn’t miss the sugar.

Though I won’t judge if you want to add more honey/maple syrup to sweeten, and/or serve the blueberry crisp crumble with some ice cream.

I used oat flour for this recipe, but if you’re not trying to keep this gluten-free you can use regular flour. 

Blueberry crisp crumble with an oat and coconut oil topping. Healthy and fruity dessert that's gluten-free and vegan-friendly.


Coconut Oil Blueberry Crisp Crumble

Blueberry crisp crumble with an oat and coconut oil topping. Healthy and fruity dessert that’s gluten-free and vegan. No added refined sugar!

PREP TIME10 minutes

COOK TIME30 minutes

TOTAL TIME40 minutes


  • 1 (18 oz) container fresh blueberries, (about 3 heaping cups)
  • 1/2 lemon
  • 1 cup rolled oats
  • 1/2 cup coconut oil, in liquid form
  • 2 tablespoons maple syrup, (or your desired sweetener)
  • 1/4 cup almond flour, (or flour of your choice)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • pinch of salt


  1. Preheat oven to 350°F.
  2. Rinse and dry the blueberries and place in a 9 inch baking pan. Squeeze lemon juice evenly over top and stir quickly.
  3. In a small bowl, combine oats, coconut oil, flour, maple syrup, vanilla, cinnamon and salt.
  4. Evenly distribute oat mixture over top of blueberries.
  5. Bake for 30-40 minutes or until oat topping is lightly browned.

Easy Apple Crisp with Oats

This Apple Crisp recipe is the perfect Fall Dessert. Fresh ripe apples are baked with a crunchy Oat topping. This is always a family pleasing way to use up the apple harvest. This recipe is Low-​Sodium, Vegan, Vegetarian and Dairy-​Free.

Have apples? Make this delicious dessert. It is also fantastic with frozen apples in the dead of winter.

This is a bittersweet moment in the seasonal year. The Summer heat and dry (never a problem for me) is giving way to a touch of cool in the air. And the rains are coming in. We live in the land of rain.

Today It’s beautiful out. Our apple trees are loaded with several varieties of apples. Apple recipes are on the menu.

Fuji’s make a good crisp. Any green or tart apple or good baking apple will work fine for this recipe. Use what you have.

Apple Crisp With Ice Cream. Close Up
Apple Crisp with Golden Delicious Apples.

Apple crisp, homemade applesauce, apple chips, apple pie…Fresh apple spice muffins ….anything apple speaks to the Fall baking season.

Apple Crisp with Oats Recipe:

This crisp recipe is so easy and always a crowd pleaser. This recipe only takes about five minutes after you cut up the apples.

I always make a double batch so our crew can have leftovers for breakfast. Apple crisp with oats makes a really good breakfast.

This recipe is dairy free. That’s because I replaced the butter with coconut oil. The flavor bump is impressive.

Apple Crisp With Ice Cream
Apple Crisp with Oats is wonderful topped with vanilla ice cream.

Substitutions for Apple Crisp:

If you are out of something here are a few ideas:

  • Butter can replace the coconut oil. Use the same amount.
  • If you are out of brown sugar use 2 Tablespoons molasses.
  • Fresh or frozen apples will both work in this recipe. Just be sure to drain the frozen apples so they don’t get too mushy.
  • Want to sweeten without white sugar? Try pure maple syrup.
Apple Crisp

Heavily strained homemade Greek yogurt has the texture of a rich, thick sour cream with a mild creamy flavor. I know you think I’m crazy. but really. Homemade Greek yogurt complements this sweet apple crisp dessert, just right. Try it!

This Apple crisp with oats recipe is rich in nutrients and fiber from both the apples and oats.

I recommend a pie apple or baking apple for this recipe. Follow the link to go to the farmer’s Almanac. It has a nice table of apple varieties and their uses.

You’ll be sure to find a good apple for your area. Do NOT choose very sweet apples like Red Delicious. You will not be happy with the gross mushy, too sweet, results. The apples matter.

Apple Crisp

This is an incredibly flexible dessert. You can change many things about this recipe, and should, depending on your circumstances. Your apple variety and weather you’re using fresh or frozen apples has a lot to do with the success of your recipe. All apples are different. Adjust the recipe to factor in apple variety dryness.

For frozen apples: Drain the apples if they are runny as they defrost. This is all about what you like in your crisp. We prefer ours like the one you see here today. Lots of juice but it needs to stay on a fork. YUM.

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