Apples are one of my favorite fruits. I have no problem eating them plain, by themselves, but apple desserts are some of my favorites too. And there’s nothing better than hot, fresh applesauce from the stove. Or raw with peanut butter. Or… OK, so I could go on and on. In fact I think I’m going to start taking pictures of all the apple based snacks we eat and then compiling it all into one post. We really eat a lot of apples. What’s your favorite way to eat an apple?
So loving apples like we do, when I saw these individual apple(and pear!) crisps at Cookie and Kate I knew I had to try them. I originally tried her recipe and loved them, but I had my own ideas too so I immediately got back in my kitchen. If you’ve ever had an apple cranberry crisp, this is the equivalent, and it’s really delicious. Choose a firm, sweet apple for this one. You wont be disappointed, they’re so delicious, especially hot from the oven, but even cold out of the fridge the next morning for breakfast. Not that I would know anything about that…
I should also mention that apples were the subject for this months column in our local paper. I was quite happy when I realized there isn’t too much available at the market that I haven’t already covered so I would have to write about apples. Of course, it was a little intimidating since apples are something that have been our valley for a very long time, but I mostly just tried to write about how amazing apples are for us. Really, what’s more simple than an apple? It doesn’t need any special packaging or treatment, you pick it from the tree and take it with you wherever you’re going and enjoy it whenever you want. And yet it is so good for you, it’s pretty amazing 🙂
Adapted from the original recipe from Cookie and Kate
- 4 large firm apples
- 1/3C rolled oats
- 1/3C soft whole wheat flour, or whole wheat pastry flour
- 1/3C shredded coconut(we use unsweetened)
- 1/4C brown sugar or sucanat
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp cloves
- pinch of salt
- 3 tbsp salted butter
- 2 tbsp plain yogurt(vanilla yogurt would work as well)
- 1 tbsp maple syrup or honey
- 1/3-1/2C fresh or frozen cranberries
- 1-2 tbsp coarse raw sugar for sprinkling over top(optional)
Preheat your oven to 400 degrees.
Slice your apples in half and carefully using a small knife, or a small metal spoon(or melon baller) scoop out the core. Place each half on a baking sheet. Fill the hole in each apple half with a few cranberries, about a tablespoon for each. If desired, place a pinch of sugar overtop the cranberries just to counter the tartness. Alternatively, you could use a few dried cranberries. Scoop about 2 tablespoons of the topping mixture over the cranberries and roughly flatten it out over the top of the apple. The topping will spread very little, if at all so spreading it all the way to the edge is recommended. Sprinkle the tops with a coarse sugar if desired and place in the hot oven for 23-25 minutes, watching that the tops are just golden and don’t burn. Let cool for a few minutes before serving with sweetened whipped cream or vanilla yogurt.
If you’d only like to bake one apple at a time, portion out the remaining topping and flatten into small discs suitable for placing on top of an apple slice. Wrap separately in plastic wrap and store in the freezer until ready to use. Before making your apples, remove the topping from the freezer and let it warm while cutting and preparing the apples and then bake as directed above.