Apple Coconut Crisp

Name: Apple Coconut Crisp
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1/2 cup (50 g) quick-cooking oats; 2 tbsp unsweetened toasted coconut shavings; 1/4 cup (45 g) coarsely chopped almonds; 2 tbsp (30 ml) maple syrup; 1 tbsp (15 ml) vegetable oil; 1 pinch salt; 2 tbsp (30 ml) maple syrup; 4 cups (500 g) peeled, seeded and diced Cortland apples; 3/4 cup (180 ml) unsweetened applesauce

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Preparation 20 min
Cooking 35 min
Servings 6

You asked for a diabetes-friendly dessert, so we created a fresh, crumbly, seasonal treat the whole family can enjoy. Served on its own, our hacked apple crisp is the perfect way to finish a fall meal.

Featured in RICARDO Magazine FALL 2016 (p. 115)

Végétarien
Végétalien
Sans lactose
Sans produits laitiers
Sans oeufs

Ingredients

Crumble
- 1/2 cup (50 g) quick-cooking oats
- 2 tbsp unsweetened toasted coconut shavings
- 1/4 cup (45 g) coarsely chopped almonds
- 2 tbsp (30 ml) maple syrup
- 1 tbsp (15 ml) vegetable oil
- 1 pinch salt
Filling
- 2 tbsp (30 ml) maple syrup
- 4 cups (500 g) peeled, seeded and diced Cortland apples
- 3/4 cup (180 ml) unsweetened applesauce

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C).
Crumble
- In a bowl, combine the dry ingredients. Add the syrup and oil. Stir until the mixture is just moistened and crumbly. Set aside.
Filling
- In a non-stick skillet over high heat, bring the syrup to a boil. Let simmer until it begins to caramelize. Add the apples and cook for about 5 minutes or until tender. Add the applesauce and continue cooking for 1 minute.
- Into six 1-cup (250 ml) ramekins, spoon the apples and top with the crumble. Bake for 25 minutes or until golden brown.

Apple Coconut Crisp

Categories

Ingredients

Crumble

Filling

Preparation

Crumble

Filling

Personal Note