An amazing go-to Apple Crisp Topping recipe can be added to several delicious desserts throughout the year.
I love this topping for apple crisp using a traditional recipe with just apples. I also love this topping on our Thanksgiving Sweet Potato Casserole recipe if I don’t have a lot of time.
For today’s recipe, we added our apple crisp topping to a new fall dessert that is perfect for using up those applies. This Apple Crisp Topping on green apples and sweet potatoes is nutrient dense and nutritious.
Our recipe is a great fall dessert that’s simple and easy to make.
A Clean Apple Crisp Topping
My old favorite apple crisp topping called for a lot of butter, sugar and flour for the apple crisp topping. And yes, as delicious as that recipe is, it’s a far cry from healthy.
Conventional apple crisp is decadent recipe and one would think it might not taste all that great after it gets “cleaned up”. And yet, taking a clean and simple approach, this this apple crisp topping over apples and sweet potatoes is now a family favorite.
Matter of face, they love it more than the original version.
Apple and Sweet Potato Casserole with an Apple Crisp Topping
Over the years I have tweaked the recipe below a bit, but I’ve always kept the aromatic and mildly spicy ginger along with the tart and tangy Granny Smith apples though as they both contribute great flavor as well as anti-inflammatory / antioxidant health benefits. I’ve also always kept the lemon juice because I just love the way it brightens everything up.
The most recent revision to my original apple crisp topping recipe is the crumbly pecan topping, which is most definitely a worthwhile addition. It’s such an easy one too!
In fact, the whole recipe really is unbelievably easy to make. Although it is always a Thanksgiving day staple on our table, there is definitely no need to wait until the holidays to make this one! It’s a great dish for everyday dinners and it’s easy enough to make on a workday weeknight too.
When I’m not making it as a Thanksgiving side dish, I like to serve my sweet potato casserole with a huge tossed salad (mache is my favorite lettuce these days) and simply prepared grilled white fish with a little lemon and extra virgin olive oil. It’s one of my favorite everyday dinners.
How to Select a Non-Toxic Baking Pan
We love unglazed stoneware because that’s all it is: unglazed, uncoated stoneware that is pure and clean to bake with. It’s quite simple really. Here are 7 things that we love about using stoneware.
Two Secrets to the best Apple Crisp Topping:
#1: BARLEAN’S COCONUT OIL
I cannot emphasize enough the importance of buying the absolute best quality coconut oil, not only for health purposes but also for taste. Organic, extra virgin coconut oil is the best and Barlean’s brand is the gold standard. Barlean’s is picked from hand-selected, freshly picked coconuts. If you compare Barlean’s side-by-side any other brand you will immediately taste the difference.
Plus, this coconut oil makes the most delicious, satisfying-tasting topping ever. You will want to stop with all of the toppings made with too much better and switch immediately.
#2: A PASTRY BLENDER
Years ago, my mom gifted with me a pasty blender and taught me how to use it to make crisp topping. It’s a life lesson that I have never regretted.
As easy as it is to just toss your hands in a bowl, it softens the coconut butter or butter and doesn’t make the crisp as flaky. To keep the cold coconut butter or butter cold, don’t use your hands. Pastry Blender’s are typically less than $12 and you’ll have it forever. You can find it here. The large batter bowl for $20 is another favorite… and it comes with a lid!Print
This apple crisp topping over granny smith apples and sweet potatoes is gluten free, dairy free, refined sugar free and delicious.
- 2 Granny Smith apples, cored and chopped
- 2 large sweet potatoes peeled and chopped
- 2 tablespoons freshly grated ginger
- 1/2 teaspoon unrefined sea salt
- 3 tablespoons fresh lemon juice
- 3 tablespoons water
- 2 tablespoons raw honey
- 3 tablespoons plus 2 teaspoons extra virgin organic coconut oil (such as Barlean’s, divided)
- 1/4 cup date sugar or coconut palm sugar
- 1/4 cup 1-for-1 gluten free flour, like this one from King Arthur
- 1 cup chopped raw pecans
- Preheat oven to 375 degrees. Using a Deep Dish Stoneware Baker or a Lightly oil an 11 x 7-inch baking dish with coconut oil.
- Chop the apples and sweet potatoes and place into a large mixing bowl. I love this large batter bowl.
- Grate the ginger on top of the chopped apples and sweet potatoes. In a small bowl, whisk together the lemon juice, water, honey and 2 teaspoons of melted coconut oil.
- Mix the liquid with the apple, sweet potato and ginger and pour into your baking dish. Cover with foil or a lid and bake for 45 minutes.
- Meanwhile, put the remaining unmelted coconut oil, coconut palm sugar (or date sugar), flour and pecans into the large batter bowl and combine using a pasty blender.
- Add the chopped pecans to the apple crisp mixture and combine with a spoon.
- Remove the sweet potato casserole from the oven and sprinkle the apple crisp topping on top.
- Return casserole to the oven and bake, uncovered, for 15 more minutes. Remove the casserole from the oven and allow to cool for 15 minutes before serving. Serve warm.