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Apple-Coconut Crunch

Monday, October 13th, 2014

As you can tell by looking at my previously posted recipes, I love apples….raw apples, sautéed apples or apples baked with cinnamon and sugar….they are all “mouth-wateringly delicious”.  A variety of freshly picked apples is now available at my local farmer’s market and I find myself amazed at the array of colors and blended aromas which whet my senses as I struggle to remind myself that I cannot spend all my “farmer’s market money” on apples!  This recipe blends tart Granny Smith apples with unsweetened coconut and currants, and adds both cinnamon and cardamon to heighten the flavor. As a variation on the sugar used in standard fruit fillings, I chose to use organic coconut palm sugar as the sweetener for both the fruit and the crunchy topping.  Coconut palm sugar has a low glycemic index, tastes a lot like brown sugar and can be used as you would normally use sugar, with a 1:1 ratio. The coconut oil in the oatmeal topping is packaged as a solid in a jar.  For this recipe, the coconut oil is used as a solid, and blended into the other topping ingredients to aid in binding the ingredients together and to promote browning as the Apple-Coconut Crunch bakes.  Yes…I know this all sounds “healthy”, and it is not only vegan friendly, but gluten-free as well…but I guarantee that the combination of flavors and textures will bring forth a hearty, “Yum”, from those privileged to share in this delectable, fruity dish.


Apple-Coconut Crunch

Fruit filling:
4 large or 5 medium Granny Smith apples, peeled, quartered and thinly sliced
¼ cup organic coconut palm sugar
¼ cup Zante currants
½ cup unsweetened, toasted coconut or unsweetened shredded coconut
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
2 Tablespoons orange juice

2 cups old fashioned oatmeal
½ cup almond meal
¼ cup organic coconut sugar
¼ teaspoon cinnamon
½ cup organic coconut oil (no need to melt)

Preheat oven to 350 degrees.
Coat an 8 x 11 baking dish with cooking spray.
In a large mixing bowl, combine sliced apples, unsweetened coconut, coconut palm sugar, currants, cinnamon, cardamom and orange juice. Spoon the apple/spice mixture into the bottom of a greased baking dish, spreading evenly.
In the same mixing bowl, mix the oatmeal, almond meal, coconut palm sugar, and cinnamon. Blend the coconut oil with the oatmeal mixture until evenly distributed. Sprinkle the oatmeal topping mixture evenly over the apple mixture, extending to the edges of the baking dish.
Bake at 350 degrees for 40 minutes. Allow to cool for approximately 10 minutes before serving. Can be served with a small scoop of vanilla ice cream or lightly sweetened whipped cream, if desired.

Makes 8 – 10 servings

2 Responses to “Apple-Coconut Crunch”

  1. Trish Says:

    This sounds so yummy! Can’t wait to try it.

  2. Rose Hood Says:

    I can personally testify this is absolutely delicious! It’s one of THE BEST and healthiest desserts I have ever eaten!!!