I’m a huge enthusiast of apple crisp and the ease of rendering it. (Well, besides chopping and pieces the apples, needless to say.) I usually think it is to end up being the coziest from the comfort desserts; warm, filled with cinnamon spice and the best with a big scoop of vanilla glaciers cream.

BUT the real question here’s: Who on the planet is going to eat everything that apple sharp?! When your home is with only 1 other person it could be hard to demolish a skillet by yourselves. That’s where this apple crisp recipe comes in. And rather than the normally apple crisp version LOADED with butter and glucose, I dialed it back a little and utilized clean ingredients:

Maple syrup and coconut sugars instead of processed sugar.

Whole wheat flour instead of regular flour.

Coconut oil instead of butter.

And if you’re up for this, coconut dairy caramel for just a little glaze on top. (!!!) That means this recipe is dairy free too!

The most important part of this recipe though may be the apples! DUH.

The apples need to be sweet and crunchy – which explains why I used my favorite SweeTango┬« apples I mean, if you haven’t experienced the chance to try them – you absolutely must! You’re generally able to see them more within the fall, therefore be on the lookout at your grocery store. And please, please, please – make this apple crisp!

Vanilla Coconut Milk Caramel Apple Sharp For Two

Prep period:

15 mins

Cook time:

45 mins

Total time:

1 hour


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 pure maple syrup

1/4 teaspoon cinnamon

1 cup full fat coconut milk (from 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 small skillet pans, medium ramekins OR a small quart size dish with nonstick cooking spray.

To create topping: Combine the flour, oats and dark brown sugar in a big dish until well-combined. Add melted coconut essential oil and stir before mixture is crumbly and resembles damp sand.

Make the filling by placing the sliced up apples, maple syrup, cinnamon and vanilla in a large bowl and toss to combine. Consider 1 tablespoon from the topping mix and toss using the apple combination. Place the apple blend in ready pans (consistently spread) and sprinkle with the topping. Bake the crisp(s) on the baking sheet (in the event the filling up bubbles over!) for 40-45 mins or until topping is normally golden brownish and filling is usually somewhat bubbly. Remove from oven and cool 10 minutes on a wire rack.

To make the coconut milk caramel: Whisk coconut milk, maple syrup, coconut glucose, vanilla, sea sodium and coconut oil together in a little saucepan more than medium-high warmth. Bring to a minimal boil and simmer for approximately 20-30 minutes until the mixture comes down and thickens. Be sure you mix every few minutes. Once mixture offers thickened up, remove from warmth and allow to great for ten minutes. This will thicken the mix up a lot more.

Serve apple crisps with ice cream and large drizzle of coconut milk caramel.

Formula by: Monique Volz // Ambitious Kitchen

Photography by: Sarah Fennel // Broma Bakery

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