Apple Crisp Topping with Apples and Sweet Potatoes

This apple crisp topping over granny smith apples and sweet potatoes is gluten free, dairy free, refined sugar free and delicious.

apple crisp topping
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  • 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


  1. 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.
  2. Chop the apples and sweet potatoes and place into a large mixing bowl. I love this large batter bowl. apple crisp topping
  3. 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. apple crisp topping
  4. 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.
  5. apple crisp topping
  6. 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 crisp topping
  7. Add the chopped pecans to the apple crisp mixture and combine with a spoon. apple crisp topping
  8. Remove the sweet potato casserole from the oven and sprinkle the apple crisp topping on top. apple crisp topping
  9. 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 crisp topping

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