Apple and pear crisp with whipped coconut (!!) cream
Eden Hertzog redefines miracles by whipping coconut milk into an awesome cream topping.
I’ve discovered this new thing that is making my life much more enjoyable: don’t make any plans. Do you have ANY idea how big of a paradigm shift this is for The Queen of Planning? Some people have actual, tangible hobbies whereas mine has been planning. I’m not even joking.
But let’s be honest here, isn’t incessant planning just another form of control-freaking? I am voting yes.
Well, I’ve been trying out this not-making-plans thing and it is resulting in just the loveliest days ever, accompanied by my awesome two year-old soulmate, Cedar, who makes no plans either. We’ve been walking in the sunshine, eating olives, pointing at the moon, finding sticks, and taking about two hours to make our way home. I love it. Again – why didn’t any of you tell me how awesome it is to just go with the flow?
In going with the flow, I decided last minute that I wanted to make an apple crisp as we were having our friends over for supper on Saturday night (okay, that was a plan made). I’d heard about this trick where you can make whipped “cream” from the fat of coconut milk and I really wanted to try that out seeing as my husband has finally realized that he is lactose intolerant.
I want to get right to this recipe so you can all try how delicious that coconut stuff is. I mean, you don’t have to plan anything – just the next time you feel like whipping up one of the most easy and delicious desserts of all time, think of me and this apple crisp.
APPLE AND PEAR CRISP WITH WHIPPED COCONUT CREAM
7 apples + 2 pears peeled, cored, and chopped into 1” pieces. I used 2 Granny Smith, 2 Golden Delicious, 3 Macintosh, and 2 bosc pears.
*sprinkle with 3 tbsp of sugar, the juice of a lemon, and 2 tbsp of flour. Stir to cover all the fruit.
For the Topping:
- ½ cup sunflower oil
- 2/3 cup maple syrup
- ½ cup raw cane sugar (I use organic evaporated cane juice)
- 3 cups quick oats
- 1 ½ cups spelt flour
- ½ cup sliced almonds
- 1 tsp cinnamon
- 1 tsp sea salt
- 1 14oz. can of coconut milk – WELL CHILLED
How to Do It
Preheat your oven to 350F
Prep all your fruit and put inside of an 8×12 baking dish.
In a mixing bowl, cream the oil with the maple syrup and sugar. Add everything else and mix it all up. Evenly top the fruit with this mixture. Bake for 20 mins, then turn and bake for another 20 mins.
To make your “whipped cream”: Remove the coconut milk from the fridge just before you are ready to serve the crisp. Open the can, and take out the thick white cream from the top, but stop as soon as you get to the liquid. You’re not going to use any of the liquid.
Add a bit of vanilla to the cream, and then grab a whisk and whip it. People, it’s just like whipped cream! But let me warn you, it is incredibly rich so you really only need a small dollop.
Serve this with your incredible crisp and see what happens next. Who knows? Your toddler may even poop in his potty. Miracles, I tell you.