HAPPY FALL!
Fall is officially here today! Nothing says fall more than apple crisp. I love apple crisp and to this day it is my favorite things that my mom bakes. Growing up my stepdad and I would always fight over it. Now, if she makes an apple crisp he will text me a picture to just to rub it in.
While I love apple crisp, it is loaded with sugar and butter…hmm, no wonder it is so good. I wanted to make a version that packed a little more nutrition AND that would work for all of my dairy free friends and family. Instead of a crisp, I am calling this an apple crumble because the crunchy topping is really crumbly.
This apple crumble is sweet, but not too sweet. The topping has a great coconut flavor due to using the flakes and coconut oil. Roasted cashews add a slightly salty bite that is perfect with the sweetened apples.
Trust me, I am not telling you to abandon your favorite buttery, brown sugar filled apple crisp because that is delicious too! However, if you are looking to change it up a little or impress some friends this fall, give this a try. It is super easy to make and packed with flavor. Don’t get me wrong, there is still fat and sugar in this recipe, but I have cut it down from typical apple crisp/crumbles.
One tip I have for making this apple crumble is to use Bob’s Red Mill Coconut Flakes and their gluten free rolled oats. I like Bob’s coconut flakes the best because they are in nice big pieces that brown, but do not burn and their texture holds up to the baking process.
- 4 green apples with skin, cut into small cubes
- 2 tbsp granulated sugar
- 1 tsp corn starch
- 1 tsp cinnamon
- 1 tsp vanilla extract
- pinch of sea salt
- ½ cup gluten free rolled oats
- ½ cup unsweetened coconut flakes
- ½ cup roasted, lightly salted cashews, chopped
- ½ cup packed brown sugar
- ¼ cup melted coconut oil
- Preheat oven to 350 degrees.
- Grease an 8x8 baking dish with cooking spray.
- Cut apples into small cubes, leaving skin on, and add to a mixing bowl.
- Add sugar, cornstarch, cinnamon, vanilla, and salt to apples and toss to coat evenly. Set aside.
- To a separate bowl, add oats, coconut, cashews, and brown sugar. Use a fork to combine everything.
- Melt coconut oil in the microwave. Pour over the coconut cashew mixture and use a fork to mix in evenly.
- Stir the apple mixture again and then pour into greased baking dish.
- Top the apples with the crumble mixture.
- Bake for 35 minutes.
- Let stand for at least 10 minutes before cutting into this.
Happy Baking and Happy First Day of Fall!!
Jess
It looks so good! And it’s a new take on Apple crisp crisp.
Thanks!!
Oh how true it is about you and Dave and apple crisp. Fall is here and apple season as well for baking a crisp. Great new twist on a favorite of many people.
Haha yes…apple crisp always makes me think of him.
That sounds delicious !
This looks yummy. I’m about to pick my apples.
We don’t have any apple trees, but I know that is a lot of work to keep up with! Good luck! Can’t wait to see what yummy treats you bake up with them.