Delectable Apple-Cranberry Coconut Crisp

I love to make this delicious dessert in the fall when apples and cranberries are in season. This version is a little tart, which suits my taste, but if you have a sweet tooth, add more sugar to the cranberry mixture.

2016-09-18 20:49:05

Serves 6

Ingredients

Medium (approx. 31⁄2 quart) slow cooker, lightly greased
4 cups sliced, peeled apples 1 L
2 cups cranberries, thawed if frozen 500 mL
1⁄3 cup coconut or other palm sugar 75 mL125 mL
1 tbsp cornstarch 15 mL
1⁄2 tsp ground cinnamon 2 mL
2 tbsp freshly squeezed lemon juice or port wine 30 mL
Coconut Topping
1⁄2 cup coconut or other palm sugar
1⁄2 cup rolled oats 125 mL
1⁄4 cup flaked coconut 60 mL
1⁄4 cup butter 60 mL

Instructions

1. In a bowl, combine apples, cranberries, sugar, cornstarch, cinnamon and lemon juice or port. Mix well and transfer to prepared stoneware.

Coconut Topping

1. In a separate bowl, combine brown sugar, rolled oats, coconut and butter. Using two forks or your fingers, combine until crumbly. Spread over apple mixture.
2. Place a clean tea towel, folded in half (so you will have two layers), over top of stoneware. Cover and cook on High for 3 to 4 hours, until crisp is hot and bubbly. Serve with whipped cream or ice cream, if desired.
Variation
Apple-Coconut Crisp: Use 6 cups (1.5 L) sliced apples, omit cranberries, reduce sugar to 1⁄4 cup (60 mL) and use lemon juice rather than port wine.

Notes