Oh my goodness. After our morning cooking class at Rocky Mountain Flatbread Co. where the lovely Suz shared more of her secrets, Gracen and I whipped up a batch of this sweet, satisfying popcorn treat. It’s ridiculously delicious.
Here’s the line-up of ingredients… Pure maple syrup, coconut oil, dried apples (we dehydrated our own, but you can just as easily buy unsweetened, unsulphered ones at the store), popping corn, cinnamon, and sliced raw almonds (not pictured because ours were toasting in the oven).
To start off, we added our coconut oil, popping corn, and cinnamon into a pot (thanks to my lovely friend Tairalyn who reminded me that putting seasonings directly in the pot is a brilliant idea). We have this fancy popcorn popping pot (which we adore!), but any decent quality pot will do. Warm your oil, popcorn seeds, and cinnamon over medium heat until the seeds start popping. Shake the pot back and forth over the element almost constantly once the popping begins.
When the popping has finished, we had a delicious, slightly coconut-y popcorn, evenly coated in warm cinnamon.
Next, we chopped up our apples, put them in a bowl, and drizzled our maple syrup on top.
Then my freshly bathed sous chef dumped the mixture on the popcorn and mixed it all up with her hands.
The last step was sprinkling the generously toasted almonds on top and giving the popcorn one final mix.
Depending on how much will power you have, you can either eat it immediately, or lay it out on a baking sheet and let it lose some of its stickiness for a few minutes – both ways are delicious (though we definitely know how the ‘served immediately’ kind tastes like better than the ‘wait’ kind).
When I asked Grae what she thought of it, she replied with “Nummy!”, “Sweet!”, and “Delicious!” in between ‘mmmmmmmm’ sounds. My guess is that she liked it every bit as much as I did.
Apple Crumble Dessert Popcorn (inspired by Suz of Rocky Mountain Flatbread Company)
- 2 tablespoons of coconut oil
- 1/2 cup of popcorn seeds
- 2 teaspoons of cinnamon
- 1 cup of unsweetened, unsulphered dried apples
- 2 tablespoons of pure maple syrup
- 1/2 cup of raw sliced almonds, toasted until golden brown
Toast sliced almonds in an oven set at 200 degrees.
Put coconut oil, popcorn seeds, and cinnamon into a large, heavy pot and pop over medium heat.
Roughly chop dried apples and drizzle the maple syrup on top. Dump the apple/syrup mixture on top of the popcorn and mix well by hand. Sprinkle toasted almonds on top and mix again.
Serve immediately or let sit on a baking sheet for 5 – 10 minutes before serving.
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