Get a brand new, kidney-friendly recipe* delivered to your inbox each month, courtesy of Jessianna Saville, MS, RDN, CSR, LD, CLT, a member of the Ed Center Advisory Council and Founder & CEO of the Kidney Nutrition Institute.

It’s December, which means the festive season is in full swing. Whether you’re hosting friends and family or you’ve been tasked with brining dessert to a party, you can’t go wrong with our recipe of the month: Baked Apples with Crumble Topping.

Recipe developed by The KidneyRD Team

Ingredients
Makes 4 servings

  • 3 tablespoons coconut oil (cold and firm)
  • 2 tablespoons all purpose flour
  • 2 tablespoons brown sugar packed
  • ¼ cup rolled oats
  • ¼ cup chopped walnuts
  • ¼ teaspoon ground cinnamon or up to ½ teaspoon for stronger flavor
  • 1 dash of salt
  • 2 apples
  • A splash of lemon juice
  • Optional topping: sweetened whipped coconut cream

Instructions

  1. Preheat the oven to 350℉.
  2. In a bowl, add the cold and firm coconut oil, flour, brown sugar, oats, walnuts, cinnamon, and a dash of salt. Mix to combine using a fork, pressing and cutting into the coconut oil gently until the mixture is homogeneous and crumbly. Set aside.
  3. Cut apples in half through the core. Use a paring knife or a melon baller to remove the core as well as the stem or stalk. Brush cut and exposed sides of the apple with lemon juice, or use a wedge of lemon and rub it onto the apple.
  4. Place apples onto a baking tray, cut side up. If you find that your apple halves do not balance well, feel free to slice the bottom side so it has a flat surface to sit on, alternatively, lean the apples against one another.
  5. Pack the oat and walnut crumble toppings on top of the apples. Add about ¼-inch of water into the baking tray to help the apple cook and prevent them from sticking. Bake for 35-40 minutes or until the topping is golden brown and the apple is tender.
  6. Optionally serve with a dollop of sweetened whipped coconut cream: refrigerate a can of coconut milk overnight. Carefully open the can and scoop out the separated cream into a bowl, leaving the coconut water in the can. Whip the cream with an electric mixer or a whisk until it starts to hold its shape. Then add 2-3 tbsp. of powdered sugar or monk fruit sweetener and whisk to sweeten the whipped cream. You will only need a tablespoon or two of whipped coconut cream per serving.

Notes

Optional 1 Tbsp Coconut cream (homemade): 68 kcal | 3 gm fat | 0.2 gm protein | 10 gm carbohydrates | 4.2 mg phosphorus | 19.2 g potassium

Tip: Feel free to add a little more cinnamon if you like a “spicier” flavor. You can also add ground nutmeg and allspice for a more robust apple pie flavor, or add ground ginger and cloves for a pumpkin pie flavor.

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.