Welcome to our new article series, Recipe of the Month! 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.
For September, we have a great recipe to get you in the mood for autumn: Baked Apples with Crumble Topping
Recipe created by The KidneyRD Team
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
Preheat the oven to 350℉.
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.
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.
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.
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.
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.
Tip: Eat seasonal fruit to cut costs in your produce and the best flavors! Fall fruits such as apples are usually a great choice! If you have a local orchard or can get local apples at a farmer’s market, you’re sure to get unbeatable flavor!
*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.