Description
Flavors of fall with a crispy grain, nut, and dairy free topping!
Ingredients
Scale
- FRUIT
- 3–5 apples (depending on size – about 1.5 lbs), peeled, cored and chopped
- 1/2 cup fresh or frozen cranberries
- 2 tablespoons honey
- 2 tablespoons coconut oil
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- TOPPING
- 1/4 cup palm shortening (or grass fed butter if you tolerate dairy)
- 3 tablespoons tapioca starch
- 2 tablespoons coconut flour
- 1/2 cup coconut palm sugar, turbinado sugar, or other granulated sugar
- 1 cup shredded coconut
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
Instructions
- Preheat oven to 350 degrees.
- In a small saucepan over low heat, combine honey, coconut oil, and spices to melt and combine.
- Pour honey, oil, and spice mixture over apples and cranberries and toss to combine.
- Spread fruit in shallow pie plate, 8×8 inch, or 2 quart baking dish.
- In a small bowl, mix all topping ingredients. Use your hands if necessary to create a crumbly mixture.
- Sprinkle mixture evenly over fruit.
- Bake for 35-45 minutes, or until fruit is soft and juices are bubbling and topping is browned and crisp.
- Allow to cool for 10-15 minutes and serve warm.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: dessert