Coconut Apple Crisp

photo at: Kate in the Kitchen

The topping is browned separately and the apples are cooked stove-top in this recipe. The two are then combined and finished off in the oven.

Apple Filling

2 1/2 pounds Granny Smith apples (about 5 medium)
2 pounds McIntosh apples (about 4 medium)
1/4 cup Demarara sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon table salt
6 tablespoons unsalted butter
3/4 cup golden raisins
1/2 cup coconut cream or buy canned coconut milk, use just the creamy part, after letting the can settle.

Streusel Topping

1 cup Rice flour
1/4 cups Tapioca flour
1/3 cup packed light brown sugar
1/3 cup granulated sugar
3 tablespoon cornmeal
7 tablespoons unsalted butter , melted
1 1/3 cup grated coconut

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees.

2. For the apple filling: Peel, quarter, and core apples; slice each quarter crosswise into pieces 1/4-inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Stir in raisins; cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.

3. Set large colander over large bowl; transfer cooked apples to colander. Shake colander and toss apples to drain off as much juice as possible. Bring drained juice and coconut cream to boil in now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes. Transfer apples to 8-inch square baking dish; pour reduced juice mixture over and smooth with rubber spatula.

4. For the streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet. Bake streusel until golden brown, about 5 minutes; cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now-empty baking sheet and bake until streusel topping is deep golden brown, about 10 minutes. Cool on wire rack and serve.

Advertisements


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s