Homemade applesauce is one of my favorite fall treats! I love it served hot, right off the stove – or out of the crockpot. And I love it as a side dish with my dinner or for breakfast on top of oatmeal. My only complaint about homemade applesauce… I can’t get over the “baby food” feeling I get when I eat it. I know it’s silly, but I just wish there was a little more texture or bite to it.
This amazing recipe is the perfect way to enjoy applesauce – baked in the oven until the apples are falling apart, but with a crispy, crumbly topping. And when I say crisp – oh man – is it ever! The mixture of oats and unsweetened coconut tossed with brown sugar and coconut oil give this crunchy topping an almost granola feel. It’s a perfect compliment to the smooth baked applesauce underneath!
I didn’t add any sugar to my apples, just gave them a quick toss in lemon juice, because my Ginger Gold apples had great flavor and I wanted the crunchy topping to be the only sweetness in the dish, but if your apples aren’t sweet or flavorful enough – by all means add a little sugar along with the lemon.
One more thing to add, my parents were my guinea pigs for this recipe – and my mom (who happens to be the most talented home cook I know) said she wouldn’t change a thing. Recipe success – because that’s some pretty high praise 🙂
- 7 baking apples (I used Ginger Gold)
- 1 lemon, juiced
- 2 cups oats
- 1/2 cup brown sugar
- 1/2 cup unsweetened, shredded coconut
- 1/2 tsp salt
- 1 teaspoon cinnamon
- 1/2 cup coconut oil
- Preheat oven to 350 degrees.
- Peel, core, and dice the apples into about 1 inch pieces. Toss them with the lemon juice. Pour the apples into a greased baking dish. (I love this coconut oil cooking spray you should pick one up next time you are at Trader Joe's!).
- Combine the oats, brown sugar, coconut, cinnamon and salt in a large bowl. Gently spoon the topping onto the apples and push down to form a highly packed coconut-topped apple mound. (It will bake down a ton!).
- Spray the crunchy topping with the coconut oil spray, cover with foil, and bake for 35 minutes. Remove the foil and baked uncovered for another 25 minutes or until the top is golden, the edges are bubbling and the apples are super soft.
If you are lucky enough to have leftovers (and don’t devour this whole pan as soon as it comes out of the oven!) it was delicious served at room temperature for breakfast!
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