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Coconut Apple Cranberry Crisp (Grain Free, Dairy Free, Nut Free)

  • Author: Jaime Hartman
  • Total Time: 50 mins
  • Yield: 4-6 1x


Flavors of fall with a crispy grain, nut, and dairy free topping!


  • 35 apples (depending on size – about 1.5 lbs), peeled, cored and chopped
  • 1/2 cup fresh or frozen cranberries
  • 2 tablespoons honey
  • 2 tablespoons coconut oil
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/4 cup palm shortening (or grass fed butter if you tolerate dairy)
  • 3 tablespoons tapioca starch
  • 2 tablespoons coconut flour
  • 1/2 cup coconut palm sugar, turbinado sugar, or other granulated sugar
  • 1 cup shredded coconut
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of salt


  1. Preheat oven to 350 degrees.
  2. In a small saucepan over low heat, combine honey, coconut oil, and spices to melt and combine.
  3. Pour honey, oil, and spice mixture over apples and cranberries and toss to combine.
  4. Spread fruit in shallow pie plate, 8×8 inch, or 2 quart baking dish.
  5. In a small bowl, mix all topping ingredients. Use your hands if necessary to create a crumbly mixture.
  6. Sprinkle mixture evenly over fruit.
  7. Bake for 35-45 minutes, or until fruit is soft and juices are bubbling and topping is browned and crisp.
  8. Allow to cool for 10-15 minutes and serve warm.
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: dessert