Apple Coconut Crisp

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Here is a healthy T+T twist on a seasonal favorite.  We promise it is every bit as satisfying as the high sugar version that you are used to... but with some nutrient-boosting ingredients. The soluble fiber from the skin of the fruit and the oats, coconut flakes and flax meal help balance glucose (blood sugar) levels. The coconut flour is a great alternative to white, processed flour, because it is gluten-free, higher in fiber and has a lower glycemic index. Top off any of your fall gatherings with this tasty, rustic dessert or add leftovers to plain Greek yogurt for a delicious breakfast!

INGREDIENTS

Apples

  • 6 medium size apples (Fuji, Gala or McIntosh)
  • 4 plums (can substitute 3 nectarines or Anjou pears)
  • Juice of 1 lemon, about 2-3 T.
  • Zest of 1 lemon
  • 2 T. cinnamon
  • 1 T. nutmeg
  • 1-2 T. honey (local, if possible)
  • 1 drop Améo Cinnamon essential oil, optional

Topping

  • 3/4 c. coconut flour
  • 3/4 c. flax meal
  • 3/4 c. oats
  • 1/2 c. coconut sugar
  • 1/2 c. coconut flakes
  • 1/2 t. cinnamon
  • pinch of himalayan sea salt, or kosher salt
  • 1/2 c. (1 stick) unsalted butter, diced

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>Preheat oven to 350 degrees. 

>Lightly grease glass baking pan (8 x 8 square, or 9 x 14 oval) with coconut oil.

>Cut apples and plums into large cubes. No need to peel (the skin boosts fiber content!).

>Combine apples, plums, lemon, spices, sugar and honey. Pour into baking dish.

>To make topping, stir together all topping ingredients, except butter, in a large bowl.

>Dice cold butter and drop into topping ingredients, gently mixing to combine. Scatter evenly over apples. Drizzle honey lightly over the top.

>Bake in pre-heated oven for 45 minutes to 1 hour, until top is brown and fruit is bubbly.

Serves: 12-15 portions

T. = tablespoon|  t. = teaspoon