Nothing says fall like spices, apples, and brown sugar. The apple layer gets cooked with coconut milk and brown sugar which makes a caramel that’s out of this world. These are great for a sweet breakfast treat, a snack, and a dessert.
Bottom Crust Ingredients:
2 cups rolled oats
1½ cups Maskal Teff™ ivory flour
2 teaspoons ground cinnamon
1 teaspoon cardamom
½ teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
½ cup coconut oil
1 cup unsweetened nondairy milk
Caramel Apple Filling Ingredients:
4 cups peeled and chopped apples
1 teaspoon cinnamon
1 teaspoon cardamom
½ teaspoon ground ginger
1 cup full fat coconut milk
½ cup brown sugar
¼ teaspoon salt
Crumb Topping Ingredients:
1 cup of the bottom crust mixture
½ cup rolled oats
Preheat the oven to 350°F. Oil an 8 x 8 inch baking pan and/or line with baking parchment.
In a large bowl add the rolled oats, Teff flour, cinnamon, cardamom, baking soda, and salt. Mix well, then add the brown sugar and coconut oil and cut in with 2 knives or a pastry cutter until it looks like cornmeal.
Add the milk and mix well. Take out 1 cup of the mixture to use in the crumb topping.
Spread the rest of the crust mixture evenly in your pan. Bake for 20 minutes, or until the middle is just firm enough to support the apple topping.
While the bottom is baking cook the apple mixture. Heat a large sauté pan over medium heat and add the chopped apples, cinnamon, cardamom, and ginger.
Once the spices become fragrant, about 5 minutes, add the coconut milk, brown sugar, and salt. Turn the heat up to medium high. Stir throughout and you want to cook until the caramel forms and thickens. Note: it’s thick enough when you drag a spoon through the pan and you can see a trail in the pan.
Once the bottom is out of the oven, top with the apple caramel mixture.
Mix the reserved crust with ½ cup oats and crumble on top of the apples.
Cook for 20 minutes or until the topping is a little crunchy. Let cool before you slice it.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.