Apple Coconut Crisp
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!
- 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
- 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
>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