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Baked Apples With Crumb Topping 6

Baked Apple with Crumble Topping

Looking for an easy dessert that is also renal friendly? Then this recipe is a must! Not only is it low in sodium and phosphorus, it is also full of good for you ingredients!
Recipe developed by Clarissa Paimanta, RD
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Course: Dessert, Snack
Cuisine: American
Keyword: High Calorie, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based
Diet Type: CKD, Dialysis, VLPD
Servings: 4 servings
Calories: 239kcal
Author: The KidneyRD Team

Ingredients

  • 3 tablespoons coconut oil cold and firm
  • 2 tablespoons all purpose flour
  • 2 tablespoons brown sugar packed
  • ¼ cup rolled oats
  • ¼ cup chopped walnuts
  • ¼ teaspoon ground cinnamon or up to ½ teaspoon for stronger flavor
  • 1 dash of salt
  • 2 apples
  • A splash of lemon juice
  • Optional topping: sweetened whipped coconut cream

Instructions

  • Preheat the oven to 350℉.
  • In a bowl, add the cold and firm coconut oil, flour, brown sugar, oats, walnuts, cinnamon, and a dash of salt. Mix to combine using a fork, pressing and cutting into the coconut oil gently until the mixture is homogeneous and crumbly. Set aside.
  • Cut apples in half through the core. Use a paring knife or a melon baller to remove the core as well as the stem or stalk. Brush cut and exposed sides of the apple with lemon juice, or use a wedge of lemon and rub it onto the apple.
  • Place apples onto a baking tray, cut side up. If you find that your apple halves do not balance well, feel free to slice the bottom side so it has a flat surface to sit on, alternatively, lean the apples against one another. 
  • Pack the oat and walnut crumble toppings on top of the apples. Add about ¼-inch of water into the baking tray to help the apple cook and prevent them from sticking. Bake for 35-40 minutes or until the topping is golden brown and the apple is tender.
  • Optionally serve with a dollop of sweetened whipped coconut cream: refrigerate a can of coconut milk overnight. Carefully open the can and scoop out the separated cream into a bowl, leaving the coconut water in the can. Whip the cream with an electric mixer or a whisk until it starts to hold its shape. Then add 2-3 tbsp. of powdered sugar or monk fruit sweetener and whisk to sweeten the whipped cream. You will only need a tablespoon or two of whipped coconut cream per serving.

Notes

Optional 1 Tbsp Coconut cream (homemade): 68 kcal | 3 gm fat | 0.2 gm protein |  10 gm carbohydrates | 4.2 mg phosphorus | 19.2 g potassium
 

Nutrition

Calories: 239kcal | Carbohydrates: 26g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 161mg | Fiber: 3g | Sugar: 16g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!