I’m a huge lover of apple crisp and the simple making it. (Well, besides chopping and slices the apples, needless to say.) I usually find it to end up being the coziest of the ease and comfort desserts; warm, full of cinnamon spice and the best with a big scoop of vanilla ice cream.
BUT the real question here is: Who on the planet will eat everything that apple crisp?! When you live with only 1 other person it can be hard to demolish a skillet by yourselves. That is where this apple crisp recipe will come in. And rather than the normally apple crisp version LOADED with butter and sugars, I dialed it back a bit and utilized clean ingredients:
Maple syrup and coconut sugar instead of processed sugar.
Whole wheat flour instead of regular flour.
Coconut oil instead of butter.
And when you’re up for it, coconut milk caramel for just a little glaze on top. (!!!) That means this formula is dairy free of charge too!
The most important part of this recipe though is the apples! DUH.
The apples need to be sweet and crunchy – which is why I used my favorite SweeTango® apples I mean, in the event that you haven’t had the opportunity to try them – you absolutely must! You’re usually able to find them more within the fall, therefore be on the lookout at your supermarket. And please, make sure you, please – make this apple crisp!
Vanilla Coconut Dairy Caramel Apple Sharp For Two
2 tablespoons organic dark brown glucose or coconut sugar
3 tablespoons rolled oats
2 huge SweeTango apples, peeled, cored and thinly sliced
1 1/2 tablespoons real maple syrup
1/4 teaspoon cinnamon
1 cup full excess fat coconut milk (through the can)
2 tablespoons pure maple syrup
2 tablespoons coconut sugar
1 teaspoon vanilla extract
1 teaspoon coconut oil
For the apple crisp:
Preheat oven to 350 degrees F. Grease two little skillet pans, moderate ramekins OR a small quart size dish with non-stick cooking spray.
To create topping: Combine the flour, oats and brown sugar in a big bowl until well-combined. Add melted coconut essential oil and stir until the mixture is crumbly and resembles damp sand.
Make the filling by putting the chopped up apples, maple syrup, cinnamon and vanilla in a large dish and toss to mix. Take 1 tablespoon from the topping mixture and toss using the apple blend. Place the apple mix in prepared pans (equally spread) and sprinkle with the topping. Bake the sharp(s) on a baking sheet (just in case the filling bubbles over!) for 40-45 moments or until topping is certainly golden brownish and filling can be slightly bubbly. Remove from range and cool 10 minutes on a wire rack.
To make the coconut dairy caramel: Whisk coconut milk, maple syrup, coconut glucose, vanilla, sea salt and coconut essential oil together in a little saucepan over medium-high temperature. Bring to a low boil and simmer for approximately 20-30 minutes until the mixture boils down and thickens. Make sure you mix every few minutes. Once mixture has thickened up, pigs feet Cost remove from heat and invite to cool for 10 minutes. This will thicken the blend up even more.
Serve apple crisps with glaciers cream and large drizzle of coconut dairy caramel.
Formula by: Monique Volz // Ambitious Kitchen
Photography by: Sarah Fennel // Broma Bakery