Not only is this recipe warm and comforting, it is also fairly healthy! I love apple pie and apple crumble but it can get heavy and sugary quickly. This is a lighter version that is equally delicious. My husband actually turned me on to this combination but I made a few upgrades! He used to make this when he wanted something sweet but not overly indulgent. The apples cook in a can of coconut milk which make them tender. The coconut milk adds a rich, creaminess with a natural sweetness. I topped the apples with an oat and brown sugar topping to give it an extra edge! The plan was to use steel cut oats, but my pantry had other plans. I ended up using a protein oat, chia, hemp seed mixture that was in my pantry from Purely Elizabeth, but rolled oats will do the trick!
- 3 Apples, I used Fuji since they are my favorite
- 1 Can Coconut Milk
- 4 Tbsp Cinnamon
- 2 Tbsp Vanilla Extract
- 2 Cups Oats
- 4 Tbsp Butter
- 1/2 Cup Brown Sugar
- Serves: 4-6
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Total Time: 45 Minutes
- Core and slice the apples – you want to slice them pretty thin so they can get nice and soft while they cook!
- Before you start cooking, heat the oven to 350 degrees Fahrenheit.
- Heat a large pan over medium heat and add the apples.
- Add the coconut milk and stir until melted.
- Add 3 tbsp of cinnamon and 1 tbsp of vanilla extract – stir until well combined. Cook for about 15 minutes to allow the apples to become tender.
- Meanwhile, lets make the topping! First, melt the butter in a microwave safe bowl.
- In a medium mixing bowl add the melted butter, oats, brown sugar, 1 tbsp vanilla and 1 tbsp cinnamon. Stir until well combined.
- Once the apples are softened turn off the stove and add the crumble topping on top. Place in the oven and bake for 20-25 minutes until the apples and coconut are bubbling and the topping has turned golden brown. Remove from the oven and let set for 5 minutes. Serve and top with your favorite ice cream!