Caramel Crisp Baked Apples Recipe

Caramel Crisp Baked Apples

*vegan and gluten free

Developed by local plant-based chef Liz Murphy.


Salted Caramel Sauce

-1/2 cup coconut cream*
-1/2 cup brown sugar
-1 tsp vanilla extract powder
-1/2 tsp salt

Add the coconut cream, brown sugar and vanilla extract powder to a small saucepan. Bring the mixture to a boil and then to a very low simmer, stirring regularly to avoid burning or clumping. Cook for 15 minutes until it is thick and bubbly. Remove from the heat and add salt to taste. Allow to cool before storing in an airtight container for up to a week.
*you can use coconut cream powder to create coconut milk or cream

-2 apples
-1/8 cup old fashioned oats
-1/4 oat flour
-1/4 cup brown sugar
-1/8 cup walnuts, chopped
-2 tbsp coconut oil, melted
-pinch of salt
-1 lemon
-1 1/2 tsp cinnamon
-1/4 tsp nutmeg
-1 tsp cane sugar
-1/2 tbsp cornstarch

Preheat the oven to 375F and prepare a lined baking sheet. Create the crumble topping by mixing oats, oat flour, brown sugar, walnuts, 1 tsp cinnamon, coconut oil and salt in a small mixing bowl until combined and set aside. Make sure it isn't too dry -- add more coconut oil if needed -- it should pinch nicely between your fingers and stay together. Cut the tops off your apples and use a melon baller or spoon to dig out the inside, leaving 1/4 inch along the edges to avoid collapsing in the oven and removing the core and seeds. Squeeze a small amount of lemon juice into each hollowed apple to keep it fresh. Chop the remaining apple pieces and add 1 tbsp lemon juice, sugar, nutmeg, cinnamon, cornstarch and sugar. Mix until combined and fill the empty apples, leaving a small amount of room on top for the crumble. Fill and top the rest of the apple with the crumble and bake for 15-20 minutes until golden brown on top (if they're browning too quickly, cover with a small piece of foil). Remove from the oven and allow to cool for a few minutes before drizzling with salted caramel sauce and enjoy.

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