Coconut Apple Crisp

Coconut Apple Crisp

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6

• 4 medium apples, cut into 1/4 inch slices
• Shredded or flaked dried coconut, optional
• 3/4 cup brown sugar
• 2/3 to 3/4 cup flour
• 1/2 cup rolled oats
• 1/3 cup coconut oil, at soft butter consistency
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg

Heat the oven to 375 degrees.

If desired, mix the apples and dried coconut together (or you can sprinkle the coconut on the crumb topping later). Arrange the apples in a greased 13×9×2 inch baking pan.

Mix the remaining ingredients and then sprinkle it over the apples in the pan. Sprinkle coconut on top if not used earlier.

Bake this wonderful surprise for about 30 minutes, until it turns a golden brown on the top. Serve it warm, if you want, or you can wait until it is cooled. Serve it with vanilla ice cream or whipped cream. (Make sure it’s a big dollop or scoop – it makes it all the better!)

*I actually make double the topping because it’s never enough.

Recipe submitted by Ra’chel, Heredia, Costa Rica

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