We have officially been in Hawaii for one week as of yesterday and I’m missing all the fall-ness of the higher latitudes. In Washington we picked apples and berries, the air was crisp and cool, and sweaters were a must. Now all 3 of us are trying to adjust to the heat and wearing flip flops and tank tops everyday! Yesterday we SWAM IN THE OCEAN – in October! That certainly wouldn’t be happening in Washington.
Of course there are pros and cons to all areas of our beautiful planet, but Autumn is my favorite season so leaving when it was just getting good was/is a bit rough for me. But, if we were still living in WA even one month from now I would be anxious to get away from the dark and damp conditions. Sigh.
So, on to the recipe. I made this over a month ago now when we had an abundance of apples from picking at the orchard. I guess I could still make this recipe here, but it wouldn’t be as delicious since we don’t need warming up and this recipe is full of delicious, warming, fall spices. AND picking the apples yourself also makes it more delicious. If you are in an area where that’s possible I highly encourage you to get out there and get picking!
Ingredients Yield: 1 – 8×8″ dessert
- 2 medium apples, sliced to your desired thickness
- 2 medium pears, sliced to your desired thickness
- 1/2 cup rolled oats (slightly ground up if you prefer)
- 1/2 cup chopped walnuts (or pecans)
- 1/2 cup coconut sugar
- 1/2 TBSP cinnamon
- 1/4 tsp cloves
- 1/4 tsp allspice
- 3 TBSP coconut oil, liquified
- Preheat oven to 350°F.
- Slice up apples and pears and set aside in large bowl.
- Add all dry ingredients to separate bowl and mix with fork until well combined.
- Warm coconut oil on stove top until liquified.
- Add fruit and dry ingredients together and toss fruit to coat.
- Pour into lightly greased 8×8″ dish and add any leftover nuts/flour on top of fruit
- Spread out evenly into dish and pour liquified coconut oil over the top making sure to distribute evenly.
- Bake for approximately 15-20 minutes or until brown and bubbly.
- Enjoy warm or cold!
- Store covered in the fridge.
- I didn’t peel any of my fruit since they were wild-picked and pesticide free. However, I always peel conventional apples since they are very heavily sprayed with pesticides.
- The size slices are up to you. The thinner you slice the softer the fruit will be once cooked. I did a variety of size slices so we had some very soft fruit and some a bit firmer.
- If you use instant oats, there isn’t much need to grind them up, but thick rolled oats will be less chewy if you blend them up a bit in a coffee grinder or with a food processor.
- I ate this several times cold, straight out of the fridge and it was just as delicious as straight out of the oven!
- Butter can be used instead of coconut oil if you’d like. I’ll leave it at that so you can play with cold or melted butter.
What’s the weather like where you are? Are you hunkering down for winter and sipping hot tea or trying to stave off excess Pitta like me?