Ingredients for Apple Coconut Crumble
- 1 box (15.25 oz) yellow cake mix
- 1 cup shredded coconut
- 1 cup (2 sticks) cold unsalted butter
- 6 medium apples (about 6 cups)
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 cup fresh or frozen cranberries (optional)
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How to Make Apple Coconut Crumble
- Preheat oven to 350°F (175°C).
- Grease a 9x13 inch baking pan.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix and 1 cup shredded coconut.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Peel, core, and slice 6 medium apples (about 6 cups) into roughly 1/2-inch thick slices. Keep slices chunky to prevent mushiness.
- Arrange apple slices in the prepared pan.
- Sprinkle 1/2 cup granulated sugar evenly over the apples.
- Sprinkle the coconut-cake mix crumble evenly over the apples.
- In a small bowl, whisk together 1/4 cup water and 1 tablespoon lemon juice.
- Pour the water-lemon juice mixture evenly and slowly over the crumble, ensuring the crumble is slightly moistened. Don't over-soak.
- Bake for 55-65 minutes, or until the topping is light golden brown and the apples are tender. Check for doneness at 55 minutes.
- Let cool slightly before serving.
- Serve warm or cold with a scoop of vanilla ice cream or a dollop of whipped cream.
- Optional: Add 1 cup of fresh or frozen cranberries to the apples for an extra burst of flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
172g
Fat
36g
Carbs
18g