This apple, raspberry+coconut crisp is a healthy crisp that can even be enjoyed for breakfast. Apples get baked up with oozy raspberries then topped with a crumbly topping of oats and shredded coconut!
Spring is in the air!
Or at least it’s marked on the calendar.
It’s actually still pretty cold and snowy out, but in the spirit of spring I thought I’d get right to making some fruity treats, specifically a crisp.
Crisps are great because they can be enjoyed all year round, and you can add different types of fruits to them. (Not to mention they’re one of the easiest desserts to throw together!)
This apple raspberry+coconut crisp is made extra special though because it’s made with thin slices of apple sheets made with Kitchenaid’s new vegetable (and fruit) sheet cutter attachment!
I was so excited to receive my new mini stand mixer and vegetable sheet cutter in the mail I had to start playing around with it right away. The vegetable sheet cutter can be used on most cylindrical veggies and fruits and like zucchini, potatoes and apples. Of course, I tried using it on all of these right away.
The attachment is pretty easy to put together and works like a charm on apples and zucchinis! I tried using it on sweet potatoes and had a bit of a harder time since the potatoes are so dense, so you need to make sure to use your muscles to get the sweet potato attached well!
I’m already dreaming up all the “veggie-paper” type of recipes I can create…lasagnas, enchiladas, veggie wraps…really the possibilities are endless and you can be sure to see them coming to the blog soon!
The texture of the apples cut paper thin is really great in this recipe and makes it feel a little more special than using cut up apples. (Though you can totally use cut up apples too for this recipe if you need to!)
The crisp topping can also be made right in the Kitchenaid mini stand mixer which is the perfect size mixer for anyone with a bit more limited kitchen space or is looking for a mixer that is smaller than the standard one. It’s pretty perfect if you ask me!
The bowl is pretty deep and can still hold a lot. (and even make up to 5 dozen cookies) I haven’t used it to bake anything besides this crisp yet, but I’m planning on making a batch of my vegan carrot cake cupcakes with coconut whipped cream with it this weekend!
This apple, raspberry+coconut crisp is:
- refined sugar-free
This crisp can be enjoyed for dessert, or even for breakfast (which is how I love to enjoy it!)Print
A simple and healthy crisp featuring apples, raspberries, and a delicious coconutty topping!
- 2 apples of choice
- 1/2 cup raspberries
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 1/4 cup large flake oats
- 1/4 cup shredded coconut
- 2 tbsp flour of choice (I used whole grain spelt)
- 1/2 tsp cinnamon
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
Preheat the oven to 350 degrees F.
Using the KitchenAid vegetable sheet cutter method, use the attachment as directed to slice the apples. Otherwise, cut the apple slices, or small cubes.
Place the apples, raspberries, lemon juice and cinnamon together with a mixer, or with a fork in a bowl. Set aside
To prepare the topping, mix the oats, coconut flour, cinnamon, maple syrup and coconut oil together in a bowl.
Distribute the filling evenly into 2 mini cast iron skillets, a small baking dish, or ramekins, then top with the crisp topping.
Bake for 25-30 minutes until the topping is golden brown.
Let cool and serve
Add any of your favourite berries to this recipe.
Double the recipe and use a large baking dish if serving this for more than 4 people.