Coconut Apple Crisp

Recipe credit

Topping:
¾ cup quick cooking oats
½ cup brown sugar
1 tsp. cinnamon
½ tsp. nutmeg
¼ cup unsalted butter, chilled and cubed
¼ cup sweetened shredded coconut

Filling:
3 ½ cup granny smith apples, peeled and small diced
1 Tbl. lemon juice, fresh squeezed
1 tsp. cinnamon
3 Tbl. sugar
1/8 tsp. salt

Preheat the oven to 375 degrees.

Place all topping ingredients, except the butter, into a mixing bowl and set your mixer speed to medium. With the mixer still running, slowly add the cubed butter to the dry mixture. Mix until well combined and the butter is roughly the size of small grapes.

For the filling, toss the apples, lemon juice, cinnamon and sugar in a small bowl. Pour the apple filling evenly into 4 – 6 individual ramekins. Evenly crumble the topping on top of each apple filling. Place all ramekins onto a sheet pan, and bake at 375 degrees for 20 – 25 minutes. For a single pan of crisp, place the filling into a 9” X 13” baking pan. Top the apple filling with the topping. Bake at 375 degrees for 35 – 40 minutes.