Apple Crisp in a Mug (pinchofyum)

3 T coconut oil (can sub any veg oil)
1/4 c quick oats
2 T chopped pecans
2 1/2 T whole wheat flour, divided (can sub all purpose flour)
2 1/2 T turbinado or brown sugar, divided
1/2 t cinnamon, divided
1/8 t salt
2 – 3 apples (about 2 c chopped)
honey for drizzling

Melt the coconut oil in the microwave. Stir in the oats, pecans, 2 T flour, 2 T sugar, 1/4 t cinnamon and salt. Mix until well combined. Toss chopped apples with 1/2 T flour, 1/2 t sugar and 1/4 t cinnamon. Layer a little spoonful of the oat mix in the bottom of 2, 9 oz ramekins or mugs. Top with about 1 c chopped apples and heap the remaining oat mix over the top. Microwave for 3 min and 30 seconds, the apples should be bubbling and the whole thing will reduce in size. Remove and let stand until cool enough to eat. Be careful because it’s going to be really hot at first! Also, the texture improves as it rests and cools. Drizzle with honey for an extra gooey kind of texture. Note: You can make both at the same time and then save the second one to reheat later. Just wrap it with foil and leave it on the counter for the next morning (any longer than 12 hours and put it in the fridge).

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