Sweet Potato & Apple Crisp

sweet potato apple crisp

Remember that really awesome Apple Crisp Levi made for me last summer?

That Apple Crisp has turned into one of the more popular recipes on my site. I get more traffic looking for gluten free apple crisp than almost any other specific recipe search. When I told Levi this, he got all full of himself and told me that the only reason my blog even exists is because of him.

I’m okay with letting him think that. That way I can get away with some of my more harebrained schemes and ideas.

Back to apple crisp.

When you’ve got something as classic as Apple Crisp down and it’s a tasty recipe there’s really not much point trying to improve on that. But there are always ways to switch it up and make something new out of something classic. That’s the basis for this recipe.

sweet potato and apple crisp

sweet potato crisp

I had this long back story explaining where I was at the moment I came up with the idea to throw in some sweet potatoes (or yams) in with the apples. But honestly I just wanted to get to the recipe already. So here goes.

5.0 from 1 reviews

Sweet Potato & Apple Crisp
 
Prep time
Cook time
Total time
 
Sweet potatoes in an apple crisp. What? Oh yes we did.
Author:
Recipe type: Dessert
Serves: 4-6
Ingredients
  • 2 large apples, peeled and sliced thinly
  • 1 small sweet potato, peeled and spiralized (or sliced thinly)
  • 2 tablespoons coconut sugar
  • ½ cup gluten-free rolled oats
  • ¼ cup sweetened shredded coconut
  • ½ cup coconut sugar
  • ¼ cup brown rice flour
  • ¼ teaspoon ground cinnamon
  • Pinch of nutmeg
  • ¼ cup coconut oil
  • Maple syrup, for drizzling
Instructions
  1. Preheat oven to 375°F.
  2. Toss apples and sweet potatoes with 2 tablespoons of coconut sugar in an 8×8 baking dish.
  3. In a bowl combine oats, coconut sugar, brown rice flour, shredded coconut, cinnamon and nutmeg. Add coconut oil and stir until worked in and crumbly.
  4. Sprinkle topping over fruit.
  5. Bake in preheated oven for 30-35 minutes until the topping is golden brown and the apples and sweet potatoes are tender.
  6. Serve warm with a drizzle of pure maple syrup over top.

 

I took all the photos for this post with my iPhone. I was in a mood about food blogging that night and didn’t feel like setting up a shot with a backdrop and all the lighting and stuff. A couple quick snaps with my phone and I felt okay about that. I still don’t really regret not taking pictures with my actual camera.

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4 Responses to “Sweet Potato & Apple Crisp”

  1. February 21, 2013 at 5:20 pm #

    Love it! I will have to try this one out :)

  2. February 22, 2013 at 12:54 pm #

    So, I am a huge fan of both apple crisp and sweet potato casserole, and this looks like the best of both desserts merged into one decadent dish. This is so creative and delicious looking, and definitely something that I will be trying for myself :)

  3. Sheryll
    March 7, 2013 at 8:37 am #

    I’m addicted! This recipe is fabulous!! I add chopped walnuts to the crumb topping to make it even more tasty and healthy. Have even made to use for breakfast during the week. Can’t wait to share the recipe with friends and family. Thanks!

    • March 7, 2013 at 11:27 pm #

      This would be the most amazing breakfast ever. Love the idea of adding nuts. We do that to our apple crisp sometimes … didn’t think of that with this version but I totally plan to the next time I bake some of this up. Thanks for sharing Sheryll!

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