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.

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