Apple crisp is a signature favourite, and this vegan adaptation is even better! This recipe is a perfect balance of half apples and half topping.
To add to the apples' virtues, an aroma far more hypnotizing than any scent wafted out of the oven as they baked.
And if - and this is a very big if - you have leftovers, they can easily be made into an indulgent breakfast by swapping coconut cream for coconut cashew yogurt.
- 6 baking apples
- 1/2 c oats
- 1 tbsp melted coconut oil
- 1/4 c + 2 tbsp coconut sugar, divided
- 1 tsp cinnamon
- pinch of nutmeg
- pinch of salt
- Preheat your oven to 200 degrees.
- Wash and dry apples.
- Using a sharp knife, place each apple on its side and cut off the top 1/4 of each apple, to create a removable "top".
- Use a spoon to scoop out and discard each core.
- Rub all exposed sides of your apples with lime or lemon juice to prevent browning.
- Scoop out the inside of each apple, toss in lemon or lime juice, and reserve.
- Bake apples for about 15-30 minutes, until partially cooked.
- In a saucepan, combine 1/4 c. coconut sugar and 2 tbsp. water and simmer over medium heat until thickened. Reserve.
- In a small dish, combine your oats, 2 tbsp. coconut sugar, cinnamon, nutmeg and combine well.
- In a large bowl, combine apples, oat mixture, and 1/2 of your coconut caramel sauce. Mix well.
- When apples come out of the oven, allow to cool slightly so you can handle them.
- Generously fill each apple with your filling.
- Return to the oven (tops too) and bake for another 15-20 minutes, until apples are done and everything is hot and bubbly.
- Top with coconut whipped cream and enjoy!