Apple Coconut Crisp

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Here’s a T+T twist on a seasonal favorite. We promise that it’s every bit as satisfying as the high sugar version but with some nutrient-boosting ingredients. The oats, coconut, and flax meal contain soluble fiber which helps to balance glucose, or blood sugar, levels. Add leftovers to plain Greek yogurt for a delicious breakfast!

INGREDIENTS

T. = tablespoon|  t. = teaspoon

Apple Filling

  • 6 medium size apples (Fuji, Gala or Lady Alice)

  • 4 plums (can substitute 3 nectarines or Anjou pears)

  • Juice and zest of 1 lemon

  • 2 T. cinnamon

  • 2 t. nutmeg

  • 1/2 t. ground ginger (optional)

  • 1-2 T. Grade A maple syrup or honey

Topping

  • 1/2 c. flax meal

  • 1/2 c. oats

  • 1/2 c. chopped pecans

  • 1/3 c. coconut sugar

  • 1/3 c. coconut flakes

  • 1/2 t. cinnamon

  • 1/2 t. cardamom (optional)

  • Pinch of salt

  • 1/2 c. (1 stick) unsalted butter, diced

  • 1-2 T. Grade A maple syrup or honey

>Preheat oven to 350 degrees. 

>Lightly grease 9 x 13 baking pan with coconut oil.

>Cut fruit into medium-size cubes. No need to peel - the skin boosts fiber content!

>Combine apples and plums with remaining filling ingredients in baking dish.

>In a separate bowl, whisk together all topping ingredients, except butter and syrup.

>Distribute topping onto the apple filling until fruit is covered.

>Dice cold butter into small cubes and scatter evenly over apples. Drizzle additional maple syrup lightly over the top.

>Bake 40-45 minutes until top is browned.

Serves: 12-15 portions