​Petite Apple Ramekins With Coconut-Oat Crunch by Laura Theodore

Makes 4 servings

Prep Time: 20 minutes / Bake Time: 35 minutes

Ingredients

1 heaping tablespoon vegan buttery spread, plus more for coating ramekins

2 medium/large red apples, cored and thinly sliced (do not peel)

3 heaping tablespoons vegan dark brown sugar, or your favorite dry sweetener, divided

2 tablespoons plus 1 teaspoon maple syrup, divided

½ teaspoon ground cinnamon

½ cup gluten-free, quick cooking or old fashioned rolled oats

3 tablespoons unsweetened shredded dried coconut

Directions

Preheat the oven to 400℉. Lightly coat four 6-ounce (or similarly sized) oven-safe ramekins with vegan buttery spread.

Put the apples, 1 heaping tablespoon sugar, 1 tablespoon maple syrup, and cinnamon, into a medium-sized bowl. Stir with a large spoon until combined. Divide the apple mixture evenly among the prepared ramekins.

Put the oats, coconut, 1 heaping tablespoon vegan buttery spread, and 2 heaping tablespoons sugar in the same medium-sized bowl. Mix together using your hands or a dough blender until thoroughly incorporated. Sprinkle one-quarter of the oat mixture evenly over the apples in each ramekin.

Put the ramekins in an 8- x 8-inch (or similarly sized) rimmed baking pan. Tent with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes or until the tops are crispy and slightly golden.

Put the pan on a wire rack and let the ramekins cool for 15 to 20 minutes. Drizzle the top of each ramekin with 1 teaspoon maple syrup while they are still warm. Serve warm, or cover and refrigerate, and serve cold. Covered tightly and stored in the refrigerator, leftover apple ramekins will keep for about 2 days.