Ingredients
Scale
Filling
- 7 cups chopped apple, with the skins left on (above 7 – 8 apples)
- 2 tbsp arrowroot
- ⅛ tsp fine grain sea salt
- ½ tsp vanilla extract
Topping
- 1 cup oats (gluten free, if necessary)
- ¼ cup coconut sugar
- ½ cup almond meal
- 5 tbsp grass fed butter or coconut oil, melted
- 1 tsp vanilla extract
- ¼ tsp salt
Vegan Caramel Sauce
- 1 13.5 ounce can full-fat coconut milk
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1 tbsp coconut oil
Instructions
- Preheat oven to 350 degrees. Toss together all FILLING ingredients, then fill a 10″ round baking dish (I used my Lodge Cast Iron) or baking dish of choice. Mix together TOPPING ingredients, then sprinkle evenly over top of filling. Bake for 30 – 45 minutes, or until topping is golden brown.
- Meanwhile, mix together coconut milk and coconut sugar in a medium saucepan. Bring to boil, then reduce heat to simmer and simmer, stirring occasionally, until mixture is thick, syrupy and deep brown, about 30 minutes. Remove from heat and add the coconut oil and vanilla; stir vigorously to incorporate oil; set aside.
- Drizzle the caramel atop the crisp and serve. Serves 10 – 12. The crisp can be stored in the fridge for 3 – 4 days, and the caramel can be stored in a tightly sealed container in the fridge for 4 – 5 days.
Notes
To utilize the full can of coconut milk, this recipe makes 3 – 4 times the amount of caramel sauce you need for the crisp, depending on how much drizzle you’d like. Store it in the fridge and use it on top of ice cream, as a dunking sauce for apples (or just eat it from a spoon, if you’re like me!) throughout the week.
- Prep Time: 15
- Cook Time: 30