Apple crisp

• ½ cup infused coconut oil

  Set your infusion strength above and this splits into infused and plain coconut oil to hit whatever dose you want.

• 1 cupold-fashioned rolled oats
• ¾ cupall-purpose flour
• ¾ cuplight brown sugar — packed
• ½ tspground cinnamon
• ½ tspfine salt
• 6 cupsfirm tart apples — peeled and sliced a quarter inch thick
• 2 tbspgranulated sugar
• 1 tbsplemon juice
• 1 tbspcornstarch

Method

1. 01

   Heat the oven to 375 °F and set eight 6-ounce ramekins on a rimmed baking sheet.

   375 °F

2. 02

   Toss the apples with the sugar, lemon juice and cornstarch. The starch is what keeps the juices from flooding up through the topping and turning it to porridge.

3. 03

   Divide the apples among the ramekins, filling each to the same level and pressing them down lightly.

4. 04

   Rub the cold infused coconut oil into the oats, flour, brown sugar, cinnamon and salt with your fingertips until the mixture holds together in clumps the size of gravel. Cold oil is the point — it stays in pieces and bakes into crisp nuggets, where melted oil would coat everything and bake into a flat sheet.

5. 05

   Weigh the topping onto the ramekins, roughly 60 grams each. Baking a crisp in one dish and spooning it out is the least even way to serve a dessert like this: the topping carries the infusion, and whoever gets the crusty corner gets noticeably more of it than whoever gets the middle.

6. 06

   Bake at 375 °F until the topping is deep golden and the fruit is bubbling at the edges of the ramekins.

   375 °F · 35 min

7. 07

   Rest for at least fifteen minutes before serving. Straight from the oven the fruit juices are thin and scalding; they thicken as they cool.

   15 min

8. 08

   Leftover ramekins keep covered in the refrigerator for three days and reheat at 325 °F for ten minutes. Keep them covered and marked — they are one portion each, which is the whole reason for the ramekins.