Coconut Flake Apple Crisp
A game-changing dessert that combines the classic comfort of warm, spiced apples with the unexpected tropical crunch of toasted coconut flakes. This innovative twist on traditional apple crisp creates an irresistible aroma and flavor profile that perfectly balances familiar and surprising elements.
Equipment
- 9x13-inch Baking Dish
- Baking Sheet
- Pastry Cutter
Ingredients
Apple Filling
- 6 large apples preferably a mix of Honeycrisp and Granny Smith
- 1/4 cup granulated sugar or coconut sugar for a deeper caramel note
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch or arrowroot powder as a substitution
- 1 teaspoon vanilla extract
Coconut Flake Topping
- 1 cup unsweetened coconut flakes large flakes work best for texture
- 1 cup old-fashioned rolled oats not quick cooking
- 3/4 cup all-purpose flour or gluten-free flour blend for dietary restrictions
- 2/3 cup packed brown sugar or coconut sugar
- 1/2 teaspoon sea salt
- 1/2 cup cold unsalted butter diced (or coconut oil for dairy-free option)
- 1/2 teaspoon coconut extract optional but enhances the coconut flavor
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or a similar 3-quart casserole dish with butter or non-stick spray.
- Peel, core, and slice the apples into 1/4-inch thick pieces. In a large bowl, toss the apple slices with granulated sugar, lemon juice, cinnamon, nutmeg, cornstarch, and vanilla extract until evenly coated.
- Transfer the seasoned apple mixture to your prepared baking dish, arranging the slices in an even layer. Press down gently to eliminate large gaps between apple pieces.
- In a medium bowl, combine the coconut flakes, rolled oats, flour, brown sugar, and salt. Add the cold diced butter and work it into the dry ingredients using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces scattered throughout.
- Sprinkle the coconut flake topping evenly over the apple filling, making sure to cover the entire surface. Gently press down on the topping to create a somewhat compact layer.
- Place the baking dish on a foil-lined baking sheet (to catch any potential overflow) and bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges.
- Allow the crisp to cool for at least 15 minutes before serving. This resting period allows the juices to thicken and flavors to meld together.
Notes
- For extra richness, try rubbing the baking dish with a cut vanilla bean before greasing.
- If you're short on time, prepare the topping up to 3 days in advance and store it in the refrigerator.
- Lightly toasting half your coconut flakes before adding to the topping mixture increases their flavor.
- For the perfect topping-to-apple ratio in every bite, divide your topping into three portions and sprinkle each section separately.
- Just before serving, sprinkle a few additional toasted coconut flakes on top for visual appeal and an extra flavor burst.
- If you're short on time, prepare the topping up to 3 days in advance and store it in the refrigerator.
- Lightly toasting half your coconut flakes before adding to the topping mixture increases their flavor.
- For the perfect topping-to-apple ratio in every bite, divide your topping into three portions and sprinkle each section separately.
- Just before serving, sprinkle a few additional toasted coconut flakes on top for visual appeal and an extra flavor burst.
Nutrition
Calories: 320kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 7gFiber: 5gSugar: 32gVitamin C: 8mgIron: 6mg
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