Happy Wednesday y’all!
I apologize for being M.I.A. yesterday. I have pretty good excuses, seeing as I have been going hard in the paint at school, identifying E. coli and dissecting cats. Oh, and attending funerals. Yes, I have attended more funerals in the past couple of weeks than some do in 1 year. I can assure you, this isn’t normal. Totally not the way I want to roll…at all.
 Let’s talk about how I do want to roll…I want to roll with the flavors of fall. I just want to hang out with a good slice of pecan pie, some classic rock tunes, a double-shot of espresso, and the smell of vanilla bean candles in the air. Got it? It seems like we are inching closer and closer to achieving fall weather round’ these here parts. I can almost smell the buttery aroma of my mother’s popcorn balls. I mean, I know she has a job and everything, but seriously Mom…you NEED to get to steppin’ on making those popcorn balls…like yesterday! 
I am definitely not going to enter the realm of popcorn balls. My mom makes them pretty damn good and I’m not one to step on toes. Plus, I hate working with sticky stuff. She can throw those sticky, ooey, gooey balls together. Like a boss. You know what I can deal with? Apple crumbles. 
I am totally bff’s with apples right now.
Especially honey crisp apples.

They are just so crispy and sweet!

I also have no problem with cinnamon or coconut sugar.
No problem at all.

These apples can only get better when blanketed with a mixture of oats, flaky coconut, coconut sugar, salt, vanilla, and olive oil. 
Yes, I said olive oil.

Fall flavors in a pan.

Apple Crumble with Oats and Coconut (GF/V):

4 honey crisp apples, peeled and cored, chopped
1/2 t. raw coconut sugar (you could use brown sugar)
1/2 t. ground cinnamon
juice of 1 small lemon
2 T. extra-virgin olive oil
1/4 t. pure vanilla extract
1/4 c. raw coconut sugar (you could use brown sugar)
1/4 t. salt
1/4 c. rolled oats (I used gluten-free)
1/4 c. unsweetened coconut flakes
1. Preheat the oven to 350 degrees F. Grease an 8-in square cake pan with cooking spray.
2. Place the chopped apples inside the pan, add the coconut sugar, cinnamon, and lemon juice. Toss to coat.
3. In a small mixing bowl, use your hands to combine the evoo, vanilla, coconut sugar, salt, oats, and coconut flakes together until well combined. 
4. Distribute the oat mixture evenly over the apples.
5. Bake for 40-45 minutes, or until the top is lightly golden brown. 
Makes 1 8-inch crumble. 


  1. Chelsy, this is the perfect dish for the weather we have been experiencing! Gorgeous fall weather, and a dish to warm the heart, soul, and tummy! I can just smell this baking! xo

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