Words have fled and filleted me lately. Here’s what helped:
Apple Pecan Coconut Crisp. I’ve decided to call this a crisp and not a crumble. Consider yourself spared from an onslaught of rhyming…a jumble of bumble. You’re thanking me now, huh?
Oats and pecans give the topping crunch. Honeycrisp apples bake into a bubbling, lightly sweet syrup. Serve warm with vanilla ice cream.
Recipe: apple pecan coconut crisp
- 1/2 cup unbleached flour
- 1/4 cup golden brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1/2 cup unsalted butter, cubed and chilled
- 1/2 cup rolled oats, old fashioned
- 1/4 cup unsweetened shredded coconut
- 1/4 cup roughly chopped pecans
- 1/4 cup sugar
- 1 Tablespoon flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- fresh vanilla beans from approx. 3 inch pod
- 1/4 teaspoon vanilla extract (add an additional 1/4 teaspoon of vanilla if you’re skipping the fresh vanilla beans)
- freshly squeezed juice from 1/2 lemon
- 2 apples, peeled, cored and thinly sliced
- Preheat the oven to 350 degrees.
- Butter a baking dish: approx. 7 x 10 x 2 inches.
to make the topping
- Whisk together flour, brown sugar, cinnamon and salt in a medium bowl.
- Using your hands mix in chilled butter cubes till you have crumbly, moist clumps.
- Mix in oats, coconut and chopped pecans.
- Set aside in fridge to chill while you make the filling.
to make the filling
- In a medium bowl add thinly sliced apples, lemon juice, vanilla extract and mix gently to coat apples.
- Whisk together sugar, flour, cinnamon, allspice, vanilla beans in a small bowl then add it to the apples.
- Stir gently to combine and coat the apples well.
- Pour apple mixture into buttered baking dish.
- Add chilled topping mixture that you set aside earlier on top the apples.
- Bake for 1 hour at 350 degrees or until the fruit juices are bubbling up and the topping is golden brown.
I used locally grown Honeycrisp appples but other sweet baking apples can be substituted.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 6-8
Culinary tradition: USA (General)
Copyright © fatpiginthemarket.
Recipe by fat pig.
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