Wowwww, I am so far off schedule when it comes to fall recipes, I might as well just jump straight into Christmas.
I swear, I have a can of pumpkin puree from LAST year when I planned to bake pumpkin scones. I just never got around to it. This year I’ve told myself that there is no way i’m keeping that can for another year – it must be used (PS – I used it last night: success!)
I’ve been so busy with getting our new apartment organized, that creating recipes is the last thing on my mind. Also, it’s the weirdest thing getting used to another kitchen. Back in my old condo, everything was so close together and I knew where every ingredient, spice, spatula, and bowl was. Our kitchen is so much larger now, that I actually have to take 3-4 steps to get something!
The inspiration from this recipe came from the bunch of apples in my fridge, that were getting past their peak crunchiness (PS, I like my apples COLD & crunchy. Like, I want to hear myself eat it). So I did what I always do when they get slightly soft – turned them into a crumble!
I was adamant that I wanted to make this Coconut Oil Apple Crumble healthy as possible, because I planned to mix it with Greek yogurt and have it as part of my breakfast for the week. Kinda like granola and yogurt, but with a bit of a twist.
UGH you guys. It was so delicious, it reminded me of dessert. AND, thanks to the Greek yog’s, it had a buuuunch of protein in it. Win-win.
I mixed it in these little mini sized mason jars the night before, just so the apple juices could soak into the yogurt. (Not even joking, I feel saliva starting to generate in my mouth as I think about it again, HA). PS – those jars are amazing. I use the 8oz ones and they are perfect for shaking up homemade salad dressing, bringing breakfast to work, storing homemade jam, etc.
Anyway, YES. You’ve got to make this Coconut Oil Apple Crumble. ’tis the season, and all that.