Photography season is officially over for the year, so I’m back to cooking and making big, lovely messes in the kitchen.
And to celebrate, Mississippi Kitchen has a complete new design! Do you like it? Because I love it.
And yes, it’s a work in progress. The recipe index still does not work. I’m still moving things around. There’s lots left to do, but I’m up and running, so Merry Christmas!
I’m going to get right to this recipe. It’s good. Like really good. Like I have made it four times in the last couple of weeks good.
No refined sugar, it gets it’s sweetness from organic coconut sugar, which I LOVE to use in baking. It’s gluten free if you use gluten free oats.
Now, I still use butter because I prefer the taste of butter in most desserts and baked goods as opposed to coconut oil, but you could certainly use coconut oil if you wish.
–The thought hit me to add some rum flavoring instead of the vanilla. An idea for the future maybe?
–I always use organic apples but I am limited to the variety I can get at my grocery store, so I used a combination of Fuji and Pink Lady, I think. Because that’s what they had.
–I used gluten free flour, but if you’re not gluten free, just substitute regular all-purpose.
–I can’t even tell you how wonderful this is with vanilla ice cream on top, but I know that defeats the whole purpose of the refined sugar part of the recipe, so just pretend I didn’t say anything.
–Pecans would work great as well. I love walnuts, though.
- 2 tablespoons butter
- 8 small to medium (organic) apples, peeled, cored, and chopped into bite-size pieces (I used Fuji and Pink Lady)
- ¼ cup (organic) coconut sugar
- ⅓ cup gluten free flour blend
- 1 cup gluten free rolled oats
- 1 cup chopped walnuts or pecans
- ¼ teaspoon kosher or sea salt
- ½ cup (organic) coconut sugar
- 1 teaspoon cinnamon
- 6 tablespoons butter, melted
- 1 teaspoon vanilla
- Preheat oven to 375 degrees. In a (11-1/2 inch) cast iron skillet, heat 2 tablespoons butter until melted. Turn off heat and add apples, then toss to coat. Sprinkle with ¼ cup coconut sugar and stir until evenly coated. Set aside.
- Stir together the flour, oats, nuts, salt, ½ cup coconut sugar, and the cinnamon in a medium bowl. Drizzle with the 6 tablespoons melted butter and the vanilla, then stir until evenly moist.
- Spread oat mixture on top of the apples, then bake in oven for 35-45 minutes, or until deep golden brown on top, and apples are tender. (I baked mine for 45 minutes.)
- Let stand for 10 minutes before serving. Serve with ice cream, if desired.