Of course apple crisp is a classic autumn dessert, but I actually love eating this recipe for breakfast. After serving to loved ones the night before all warm and melty, the next morning you can try serving yourself a cooled portion over plain yogurt and feel good that you're getting seasonal fruit, complex carbs, good quality fat, and protein right off the bat! Enjoy, friends.
9 organic apples, peeled (6 sweet apples and 3 tart apples)
1/2 c cranberries
1 c, plus 2 T quick oats
1 1/4 c, plus 2 T coconut sugar
3 t cinnamon, divided
2 1/4 c whole wheat pastry flour
1/2 t sea salt
1/2 c soft-solid coconut oil
1/2 c cold, organic, salted butter
Preheat oven to 350 degrees, F. Core and slice apples from top to bottom into thin wedges. Reserve 6 pretty (thicker) slices and 3 cranberries for top. In a large glass pan, toss apples with cranberries, 2 T oats, 2 T coconut sugar, and 1 t cinnamon. Set aside and prepare topping: in a large bowl, mix together remaining quick oats, coconut sugar, cinnamon, whole wheat pastry flour, and sea salt. Cut butter into 1/4" cubes and add butter and coconut oil to topping mixture. With a large spoon, stir butter and coconut oil in until fully coated, then with a clean hand, blend mixture together until it forms a damp sand consistency (the goal is to keep the fat as cold as possible, so there will still be small chunks of butter). Then, pour mixture over the top of apples. Add reserved apple slices and cranberries to the top in a decorative circle. Bake for 55-60 minutes, or until apples are bubbling and topping begins to brown. Serve warm or cooled and store at room temperature, loosely covered for up to 2 days (then move to the refrigerator).