Crumble Apple Pie Crisp

Crumble Apple Pie Crisp


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Even without sugar, this dessert still tastes like an apple pie. You’ll definitely say yes to a second helping.

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

10 servings


  • Filling:
  • 6 Granny Smith apples
  • ½ cup coconut milk
  • 2 Tbsp. coconut oil
  • 1 Tbsp. tapioca flour
  • 1 Tbsp. cinnamon
  • Dash salt
  • Topping:
  • ¾ cup almonds (sliced)
  • ½ cup pecans (chopped)
  • ¼ cup unsweetened coconut flakes
  • ¼ cup cashew flour (or any nut flour)
  • 1 Tbsp. tapioca flour
  • 1 tsp. cinnamon
  • 5 Tbsp. Kerrygold butter, cold cubed

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Preheat the oven to 350 degrees F. Grease a 9x11” glass baking disk with butter. In a large bowl, mix all the filling ingredients. Mix together all the topping ingredients in a smaller bowl. Cut the butter evenly into the topping so it becomes crumbly. Pour the apple filling into the greased baking dish. Over the apples, with a spoon, pour the crumble topping. For 45 minutes bake until brown.

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