This week is Green Tuesday’s one-year mark. 52 weeks of consistent effort to try new things and make small changes. A special occasion deserving of a sweet treat that stands for the essence of Green Tuesday. Today, I turn the spotlight on overripe apples.
My latest travels brought me home to Hungary and I wound up brainstorming what to do with a pile of overripe apples. I was cooking lunch for the whole family and was looking for a quick fix to turn senior apples into something enjoyable. I quickly remembered a cherished time munching on an old-fashioned apple cobbler after ungodly working hours in the hospitality industry back in Sweden.
Most often things don’t need to look shiny or drain you to serve you in the best possible way in the long run. This old school apple crisp sure delivers by bringing overripe apples to their full glory. Try to not judge a book by its cover. There is more to the story than what meets the eye at first.
- 6 (overripe) apples, peeled and sliced
- ½ lemon’s juice
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 1 cup oats
- ¾ cup flour
- ¾ cup (melted) coconut oil
- Pinch of salt
+ Vanilla ice cream
- Preheat the oven to 180°C.
- Peel and slice the apples and place them tightly on the bottom of a baking dish. Pour the lemon’s juice over the apples. Then, sprinkle with two tablespoons of brown sugar and one teaspoon of ground cinnamon.
- In a mixing bowl, add topping ingredients (remaining brown sugar, oats, flour, one teaspoon cinnamon, salt and melted coconut oil). Work it until the mixture resembles pea-sized crumbs.
- Spread topping over apples in a baking dish, and gently pat to even it out. Bake 40-50 minutes, or until golden brown.
- Serve warm with a generous scoop of vanilla ice cream.