Enjoy this variation of an apple crisp as a light, nutritious and comforting dessert, breakfast, or snack.
2 large Granny Smith apples
1 Tbsp. flaxseed meal
1/4 cup shredded coconut
1/4 cup rolled oats
1/4 cup peanut butter
1 tsp. cinnamon
1/2 tsp. vanilla extract
Preheat the oven to 350 degrees F.
Core and chop both apples into small chunks. In a large bowl, mix the chopped apples, flaxseed meal, coconut, oats, cinnamon, and vanilla. Heat the peanut butter in a small, microwave-safe dish for 30-40 seconds, until just warmed. Stir the peanut butter into the bowl with the rest of the ingredients.
Spoon the mixture into individual ramekins, or into large muffin tins. This recipe can be divided into 2 or 4 portions depending on how large you want them.
Bake for 20 minutes, or until the apples have softened. Enjoy for breakfast with honey, syrup, or more peanut butter drizzled over top, or for dessert with a scoop of vanilla ice cream or banana ice cream.