Coconut Apple Crisp

We are GREATFULL to have the opportunity to have Cara, a vegan food, travel and lifestyle blogger of to feature a recipe including Bobo's! This Apple Crisp is the perfect quick and easy dessert to whip up to cap off a summer or fall night.  


Apple Filling: 

  • 8 gala apples
  • ½ cup brown sugar
  • ¼ cup all purpose or gluten free 1:1 flour
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1 tbsp fresh lemon juice
  • 1 tsp maple syrup
  • ⅓ cup pumpkin puree

Coconut Granola Crisp Topping: 

  • 1 cup all purpose flour or gluten free 1:1 flour
  • 1 cup rolled oats
  • 1 cup brown sugar
  • 1 tsp agave
  • ¾ cup plant based butter (melted) 
  • 3 tbsp plant-based milk
  • 1 Bobo’s Coconut Oat Bar (crushed) 


  1. Peel and dice up 8 gala apples
  2. Add brown sugar, all purpose flour, cinnamon, salt, lemon juice, maple syrup, and pumpkin puree and stir until the apples are well coated.
  3. Set aside and prepare your Coconut Granola Crisp Topping.
  4. Prior to making your Coconut Granola Crisp Topping, place your Bobo’s Coconut Oat Bar in a plastic bag and break apart or roll with a rolling pin until the bar has dissolved to crumbs.
  5. In a separate bowl, combine all purpose flour, rolled oats, brown sugar, agave, plant-based butter, Bobo’s Coconut Oat Bar crumbs, and plant-based milk.
  6. Stir until ingredients are well combined.
  7. In a pie pan, layer your apple filling first, then top with your Coconut Granola Crisp Topping.
  8. Preheat oven to 350 degrees and bake your crisp for 50 minutes until golden brown.
  9. Let chill for at least 10 minutes before serving.
  10. Pair with your favorite plant based yogurt or ice cream to enjoy!

Check out more of Cara's recipes at

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