Coconut Crumble Apple Pie

Coconut Crumble Apple Pie

Do you have items that you buy every time you go grocery shopping even if you weren’t out them? Well, apples are something we always have in our fruit basket and I buy more without thinking what’s the current situation at home. And so sometimes we end up having way too many apples! Luckily you can do so much with them; use in smoothies, make delicious apple puree, in fruit salads, crumble, pie…

On a warm and sunny spring day, I decided to turn some of the apples in our basket into a pie – and instead of a traditional rich apple pie I went for a lighter fruity crumb pie. A bright day calls for light delight, ain’t I right? Coconut Crumble Apple PieI love to arrange apple slices into flower like arrangements and used all the crumb in the crust. This makes the bottom crust pretty moist – if you prefer drier crumb, I recommend that you either divide it between crust and crumb on top or make it into a upside-down pie and bake the crust on top!

This pie has a crumb crust made from my new favourite French cookies:  St Michel, Crunchy Coconut Cookies together with shredded coconut and coconut oil. Other than the sugar in the cookies – this recipe is unsweetened and gets all it’s flavour from the slightly sour apples, spiced cinnamon and coconut. To maximise the flavour of coconut, I like to pair it with coconut ice cream or whipped coconut milk. Coconut Crumble Apple Pie

Coconut Apple Crumble Pie
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Servings Prep Time
6people 25minutes
Cook Time
50minutes
Servings Prep Time
6people 25minutes
Cook Time
50minutes
Coconut Apple Crumble Pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6people 25minutes
Cook Time
50minutes
Servings Prep Time
6people 25minutes
Cook Time
50minutes
Ingredients
  • Coconut Crumb Crust
  • 100 grams crunchy coconut cookies
  • 3 tablespoons coconut oil scoopable, + some for brushing
  • 3 tablespoons shredded coconut + some for sprinkling
  • Apple Filling
  • 4 green apples cored, peeled and thinly sliced
  • 113 grams unsweetened apple sauce
  • 1/2 tablespoon ground cinnamon
  • 1 teaspoon crushed cardamom seeds
  • 1/2 teaspoon ground nutmeg
Servings: people
Units:
Instructions
  1. Preheat oven to 175ºC (347 ºF) and prepare and measure ingredients, you'll also need a 23 cm (9 inch) pie dish.
  2. Crumble the cookies and place in a mixing bowl, then add shredded coconut and coconut oil and cut the ingredients together until it resembles wet sand.
  3. Press the mixture into the pie dish and place in refrigerator while preparing the filling.
  4. Mix cinnamon, cardamom and nut meg with apple sauce, arrange a layer of apple slices over the crumb crust and brush some apple sauce mixture on top.
  5. Repeat and arrange apple layers on top until you've used all slices.
  6. Use remaining apple sauce mixture to brush the top layer and bake in preheated oven for 45 minutes. Brush some extra coconut oil on top, sprinkle with shredded coconut and return to the oven for another 5 minutes.
  7. Enjoy on it's own, with vanilla or coconut ice cream or with whipped cream/coconut milk.

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