Coconut-Apple Crisp

Raise your hand if your mom used to make apple crisp when you were a kid. Yea, me, too. It's always been something I crave on cold, rainy nights but, isn't something I actually make very often. Then a few weeks ago I came into possession of a bag of shredded coconut and I though to myself how I might like to bake it into an awesome crisp. With some fresh Ontario apples, of course. So I did, and here it is.

Coconut-Apple Crisp
Makes one baking dish full, which might feed one or many people.

5 apples, peeled and sliced
1 cup lightly packed brown sugar
1/2 cup + 1 tsp all-purpose flour
1/2 cup + 1 tsp quick oats
1/3 cup Earth Balance
1 tsp cinnamon
1 tsp nutmeg
1 cup shredded coconut
1 can coconut milk
1 tbsp brown sugar

Heat oven to 375°. Oil up a square or smallish rectangular baking dish with non-stick spray or some Earth Balance. In a large bowl, mix brown sugar, flour, oats, Earth Balance, cinnamon , nutmeg and 1/2 cup of coconut. Use your hands to ensure that the Earth Balance is well blended into the other ingredients. The mixture should feel like damp sand. In the baking dish, combine all of the apples with half of the crumble mixture. Spread the remaining crumble evenly a top the apple mixture. Top further with an even sprinkle of the remaining coconut. Cover with foil and bake for 20 minutes. Remove foil and bake ten minutes more, allowing coconut to brown. Remove from oven and allow to cool slightly... or eat immediately, your choice.

In a small saucepan, heat the coconut milk with 1 tbsp brown sugar. Pour the coconut milk over your warm crisp after plating. Enjoy.


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