Nothing really says fall better than a fresh baked and sinfully crusted apple crisp. Since I have been making variations of this recipe throughout my youth, I think it’s pretty safe to say I have it down well. Now that I’m all grown up, the butterflies still flutter when the kitchen is filled with sweet scent of cinnamon and nutmeg spice.
This time around I decided to change things up a little. I thought it would be fun to incorporate a bit of shredded coconut into the topping. To my surprise, the addition enhanced the flavor and created a wonderful moistness to the oatmeal crust. It was the perfect base for soaking up all the leftover baked apple juices.
Coconut Apple Crisp
¾ cup quick cooking oats
1/2 cups flour
½ cup brown sugar
1 tsp. cinnamon
½ tsp. nutmeg
¼ cup unsalted butter, chilled and cubed
¼ cup sweetened shredded coconut
3 ½ cup granny smith apples, peeled and small diced
1 Tbl. lemon juice, fresh squeezed
1 tsp. cinnamon
3 Tbl. sugar
1/8 tsp. salt
Preheat the oven to 375 degrees.
Place all topping ingredients, except the butter, into a mixing bowl and set your mixer speed to medium. With the mixer still running, slowly add the cubed butter to the dry mixture. Mix until well combined and the butter is roughly the size of small grapes.
For the filling, toss the apples, lemon juice, cinnamon and sugar in a small bowl. Pour the apple filling evenly into 4 – 6 individual ramekins. Evenly crumble the topping on top of each apple filling. Place all ramekins onto a sheet pan, and bake at 375 degrees for 20 – 25 minutes. For a single pan of crisp, place the filling into a 9” X 13” baking pan. Top the apple filling with the topping. Bake at 375 degrees for 35 – 40 minutes.
Authors Note: The crisp topping is slightly sweeter than most. That is why I typically stick to a single tart apple variety and lemon juice. Together, they really balance each other well.