I have officially decided it is Fall food season on The Curated Life (it was only sort of fall food season before)… Fall Desserts especially (do you know how you can tell the spelling apart from desert and dessert? There are two s’s in DESSERT because you always want MORE! [good trick right?... you can thank me later])
All I want in life as of late is comfort food, good people, cozy sweaters, and loads of cinnamon in all of the baked goods emerging from my oven, in about three weeks that will change… ok that is a lie… you know I love cinnamon always. Given this fact I wanted to concoct a new version of a fall favorite, the infamous apple crisp. You all know it, your moms have made it ever year since before you were born, and their moms made it before them; it is timeless. While I am truly a sucker for the traditional version, I was craving a little something extra this time around. And so, prepare your tastebuds, I give to you- CHAI APPLE CRISP! (mind blown right?… ok maybe not, but you guys, it is really good).
-CHAI SPICED APPLE CRISP-
What you will need for the filling:
1/2 cup cider
1/2 cup Oregon Chai
3-4 tbsp maple syrup
2 large apples (I used honey crisp) peeled, cored, and diced
2 tsp cinnamon
What you will need for the topping:
1/2 cup coconut flour
1/2 cup almond flour
1/2 cup chopped pecans
1 tsp cinnamon
2 tbsp mollasses
3 tbsp coconut butter
dash sea salt
Preheat the oven to 350 degrees
Place the cider, chai, and maple syrup into a small sauce pan, heat on the stove top until it boils lightly.
Peel, core, dice the apples and put into a large bowl. Sprinkle cinnamon over top and add 1/2 of the chai/cider mix, stir and set aside.
In a medium sized bowl blend together your flour, cinnamon, salt and pecans. Add butter, molasses, and the remaining half of the chai/cider mix, and stir until well combined (should be some what crumbly).
Fill muffin tin wells with the apple mixture, roughly a 1/4 cup. Cover with a generous amount of the topping (gently pack it on top of the apples with your fingers).
Place in the oven for 15-20 minutes, checking regularly so the topping doesn’t burn.
While the crisp is in the oven, whip together a batch of coconut whip cream to place atop the chai/apple goodness. I mean… you can eat it naked, but lets be honest, you know you want the whip.
Remove the crisp, allow to cool and serve with a dollop of regular or coconut whip cream (ice cream is always a great option should you be too lazy to make a whipped topping of one form or another, but you know, I don’t judge).
Having the individual “servings” is perfect for the holidays when there are a million dessert options and you want to try a “little bit of everything!” it keeps the waist line smaller… at least that is what I tell myself.