This week is bound to be full of exclamatory cheers in my house: I’m an unabashed autumn lover, and the equinox this Thursday is sort of like having a second birthday (without getting older–win-win!). My fall un-birthday treat this week will be this simple but delicious dessert and seasonal classic. Since it’s still a little warm outside in mid-September, it’s been modified from a traditional preparation, which requires baking the apples for at least a half hour in the oven, to cut back on the heat-factor in my home. The result is just as delicious, though: a spicy, slightly sweet, crunchy, and gooey both way to get your taste buds revved for the new season.
Stovetop Apple Crumble
Ingredients
- 2 tablespoons rolled oats
- 1 tablespoon cinnamon
- 1/2 tablespoon coconut oil
- 2 tablespoons raw pecans whole or coarsely chopped
- 1/2 tablespoon brown sugar
- 1 medium red apple halved and cored
- 1/4 cup light coconut milk
- 1 tablespoon raisins
- 1/2 teaspoon each cardamom and cloves
- To taste flaky sea salt
Instructions
- In a medium sautée pan, combine the oats, cinnamon, coconut oil, pecans, and sugar. Stir to coat the oats and nuts in the oil and spices. Toast over medium heat until the sugar begins to caramelize and the nuts are fragrant, about 3-5 minutes. Stir continuously and watch closely so the sugar doesn’t burn. Set the mixture aside when cooked.
- In the same pan, combine the milk, raisins, cardamom and cloves; stir to combine so the raisins are slightly soaked. Add the apples sliced-side down, and cook over medium heat until the liquid begins to simmer. Lower heat, and cover to cook until the apples begin to sweat and are soft when pierced with a fork.
- Arrange the apple pieces in a bowl and pour the remaining liquid over top. Sprinkle the oat topping over the dish along with salt if desired (I wouldn’t leave it out, but that’s just me…). Enjoy!
Originally published on Peaceful Dumpling
