Sheet Pan Apple Crisp

by Susan on September 22, 2017


I have made my share of fruit crisps and crumbles, and often don’t use a very traditional approach. I usually make grain-free/paleo versions of the treat, and have tried making it in both the crock pot and on the stove top.

A lot of my grain-free dessert recipes rely on nuts, and I want to be sensitive to those who can’t eat them. I also confess that sometimes my husband and kids (my husband in particular!) question why I can’t ever make “normal” versions of food.

So here’s a slightly different take on apple crisp that is at once totally traditional. I made it gluten-free and dairy-free, though, and have offered a nut-free option. The topping, however, is the familiar combination of sugar, cinnamon, oats and flour. I love to include a little nutmeg and clove to make the spice element a little more complex, but it’s totally optional!

What’s a little funky here, though, is preparing it on a sheet pan. This was another attempt to appease my husband, who is utterly obsessed with “crispy bits” on top of just about anything that bakes in the oven. The ratio of topping to apple is pretty much 1:1 here, and by spreading it out so thinly you really give the topping a chance to crisp up.

Everyone gave this one a huge thumbs up. Added bonus that anything involving apple and cinnamon will make your kitchen smell amazing! It is definitely the perfect recipe to share on the first day of fall.

Sheet Pan Apple Crisp

3 lbs. apples, peeled and sliced (I used a mix of Gala, Fuji & Granny Smith)
juice of 1/2 lemon
1 cup packed palm sugar
3/4 cup very soft coconut oil, divided
2 tsp. ground cinnamon, divided
generous pinch of ground cloves and nutmeg (optional)
sea salt
1 1/2 cups ground oats
1 1/2 cups almond flour (use gluten-free all-purpose if nut-free)
1/2 cup chopped pecans (if nut-free, omit and use 2 cups oats)

Preheat to 425. Place apple slices on a large sheet pan and toss with the lemon juice, 1/4 cup of the brown sugar, 2 tbs. of coconut oil, 1 tsp. of cinnamon and a generous pinch of nutmeg, cinnamon and salt. Toss to thoroughly coat and mix.

Cover the sheet with foil and bake for 20 minutes.

Meanwhile, combine the oats, flour, remaining palm sugar, spices, and 1 tsp. salt together in a large bowl. Add the remaining softened coconut oil and use either a fork or your fingers until the mixture is well blended but crumbly.

Remove the foil from the sheet pan and sprinkle the oat mixture evenly over the top. Bake uncovered for 15 minutes, or until the top is brown. Allow to cool slightly before serving.

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