I’m working to prove the saying that an apple a day keeps the doctor away. We were given apples from an orchard of somebody at Brian’s work. A lot of apples! So many that I don’t feel bad using them all the time, they seem endless. In fact, I already made some homemade applesauce (amazing recipe from the Against All Grain cookbook, so easy, no added sugar or juice and very tasty!) and didn’t even put a dent in the apple quantity. Other than that I’ve been feeding them to the girls at least once a day with breakfast or lunch. As for me, I am currently obsessed with an apple dessert I created.
I’m embarrassed to admit how often I’ve made this dessert in the last week because that means that I have eaten a lot of it. Brian has eaten very little of the dessert, mostly because he knows how much I am enjoying it (read: I’m not sharing!). You know I’ve made it often when I have a good idea of the measurements and ratios of the ingredients. Usually, I throw things together until they look and taste good but since I’ve made this numerous times I’ve got an idea of the actual quantities involved.
I’m calling this Apple Cookie Crumble:
Two apples are cut into chunks and sprinkled with cinnamon. The apples are placed in a pan greased with coconut oil. The topping is the fun part! I use about 2 cups of nuts and seeds and process them until they are flour like in texture. I’ve been using 1 cup of peanuts and a mixture of other nuts and pumpkin seeds or sunflower seeds. Almond flour would work too but I tend to have more peanuts on hand. To the nut/seed flour I add 2 tablespoons coconut oil, 2 tablespoons honey, 1/3 cup of shredded unsweetened coconut, and 2 tablespoons coconut flour. I process it all together with some cinnamon and nutmeg until it is crumbly but sticking together. At this point I’ve made something similar to a grain-free cookie base (and it’s pretty yummy eaten just like this too) but to finish the dessert the cookie mixture is scooped and spread on top of the apples to cover them. I cook this at 350 degrees for about 20 mins and then press a few dark chocolate chips on top to melt into the warm topping.
This dessert has stolen my heart! The apples are soft and warm and the cookie top is a little crumbly, crisp but still soft. Brian enjoyed his with some whipped cream but I prefer mine as is, warm out of the oven. I’ve got some leftovers from making yet another one last night and I’m exercising some serious restraint to not eat it every time I walk by. The only thing stopping me is the fact that if I eat it now, I’ll have to make more for later (problem, I know!) or there definitely won’t be enough for sharing. Apples, warm apples with cookie topping, stop calling my name!