Apple Pie Sundae with Greek Yogurt and Toasted Oats Recipe
Photo: Sarah Ashley Schiear
Serves 4
4 Honeycrisp or other tart-crisp apples
1 Tbsp. coconut oil, melted
2 Tbsp. coconut palm or brown sugar
2 tsp. ground cinnamon
Sprinkle of freshly grated nutmeg
1/2 tsp. cornstarch dissolved in 1 Tbsp. water
1/4 tsp. kosher salt
16 ounces Greek yogurt
2 tablespoons honey, plus more for drizzling, if desired
Toasted Oat and Walnut Topping: 1/2 cup oats
1/3 cup walnuts
2 tsp. coconut oil, melted
1 Tbsp. honey
Pinch of flaky sea salt (such as Maldon) to taste
Preheat oven to 350° F. Place oats on a baking sheet and toast for 5 minutes. Add the walnuts and toast for another 15 minutes, tossing once in between.
Meanwhile, peel, core and cut apples into 8 wedges each. In a large bowl, whisk together coconut oil, sugar, cinnamon, nutmeg, cornstarch mixture and salt. Stir in apples and gently mix until evenly coated.
Remove oats and walnuts and place in a bowl. Combine with coconut oil, honey and sea salt.
Increase oven temperature to 400°. Place apples in a baking dish or sheet pan and bake for 30 minutes, tossing once in between.
Combine yogurt and honey in a bowl. Serve warm apples with yogurt and oat topping.
Ingredients
Toasted Oat and Walnut Topping:
Directions
Preheat oven to 350° F. Place oats on a baking sheet and toast for 5 minutes. Add the walnuts and toast for another 15 minutes, tossing once in between.
Meanwhile, peel, core and cut apples into 8 wedges each. In a large bowl, whisk together coconut oil, sugar, cinnamon, nutmeg, cornstarch mixture and salt. Stir in apples and gently mix until evenly coated.
Remove oats and walnuts and place in a bowl. Combine with coconut oil, honey and sea salt.
Increase oven temperature to 400°. Place apples in a baking dish or sheet pan and bake for 30 minutes, tossing once in between.
Combine yogurt and honey in a bowl. Serve warm apples with yogurt and oat topping.
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