Coconut, Cranberry Apple Crisp
19 February 2012
Last night I made the best apple crisp I've ever made, and I took it over to David & Ceri's. They have kittens. They're little and cute, but their dad was a mane coon, so they may grow to be large.
But back to the crisp. I used my normal apple crisp recipe, but I altered it to make it more fancy, because Ceri makes such fancy food—butternut squach ravioli, for example—and I didn't want to be outdone. So here's what the recipe turned into:
Filling:
8 c Sliced Apples (I used galas this time)
Dried Cranberries (sprinkled in; I didn't measure)
1/4 can Apple Juice Concentrate
1/4 can Cranberry Juice
Concentrate
1/2 c Sugar
2 t Cinnamon
1/4 c Almond Meal
Middle:
Shredded Coconut
Top:
1 c Coconut Oil
1 c Brown Sugar
1 3/4 c Almond Meal
1 1/2 c Oats
1/2 t Baking Soda
1/2 t Salt
Mix the filling and throw it into a 9x13 pan. Now sprinkle the coconut over the top. Then spread the topping over all that and spread it out evenly.
Bake at 400 for 30 minutes...maybe a little longer.
When we made it we were rushed to get over to Ceri & David's on time, so we pulled it out as soon as it seemed like it had baked long enough. It could have baked another five to ten minutes. The apples were cooked well enough, but a little longer wouldn't have hurt, and the oats were a little underdone.
I had intended to buy apple-cranberry juice concentrate, but I accidentally bought straight cranberry juice concentrate. So I mixed it with apple juice concentrate.
Oh, I almost forgot. When we ate it, we put it into a bowl with a scoop of coconut ice cream. That is to say ice cream made with coconut milk and flavored with coconut. It looks like this:
