This recipe has been a long time in the making, and I am excited to finally share it with you. It deviates slightly from the traditional apple crisp but will definitely not disappoint. Serve some up for dessert at your Christmas dinner, or really whenever. (PS: the apple filling also makes an amazing pie.)
Stovetop Apple Crumble
Serves: 6 | Total Time: 45-50 min
1/4 cup coconut oil
1 1/4 cups old fashion oats
1/2 cup crushed pecans
1/4 cup pumpkin seeds
pinch sea salt
1/8 tsp ground nutmeg
1 1/2 tsp cinnamon
1 T real maple syrup
2 lbs apples (approx 5 medium apples)
1 8 oz bag (approx 1 3/4 cup) pitted deglet noor dates
1 cup water (for date paste)
1/2 T lemon
1 T vanilla
1/2 T cinnamon
1/8 tsp nutmeg
pinch sea salt
In a medium-large sauce pan, measure 1/4 cup coconut oil, and turn the heat to medium.
Add 1 1/4 cups oats, 1/2 cup crushed pecans (substitute with almonds or walnuts if you prefer), and 1/4 cup raw pumpkin kernels, and stir until everything is coated with coconut oil.
Sprinkle 1 1/2 tsp cinnamon, 1/8 tsp nutmeg, a pinch of salt, and drizzle 1 T maple syrup over oat mixture.
Stir until evenly coated, then toast on medium-low for 15-20 minutes, stirring frequently to prevent burning.
While the oats are toasting, pour the bag of dates into a large pot and add 1/2 cup water.
Put the lid on the pot and simmer for 5 minutes.
While dates are simmering, wash and chop apples into bite size pieces (approx 1/2 inch).
Using a slotted spoon, transfer dates to food processor and pulse until broken up into small pieces, then add the remaining water from the pan along with 1 T vanilla, 1/2 T cinnamon, 1/8 tsp nutmeg, and 1 pinch sea salt.
Process until smooth.
Transfer apple pieces to pot (the same one used for dates) and squirt 1/2 T lemon over
Add 1/2 cup water and turn the heat on medium
Add date paste to the pot, and put the lid on. Allow to simmer for 15 minutes, stirring occasionally.
Once the apples are soft, remove the lid and simmer for an additional 2-5 minutes, or until the sauce has thickened up a bit.
Spoon into 6 half pint (8 oz) mason jars by layering approximately 1/4 cup apple filling and 2-3 T topping twice. Of course, you could also go traditional and put it all in one larger baking dish, but I like the individual servings.
Serve warm or cold.