Warm, fall-seasoned apples tossed and baked in luscious caramel and topped off with a crunchy topping of deliciousness makes the perfect fall dessert—Paleo and Vegan Caramel Apple Crisp! It’s easy to make and such a rewarding treat. Being Paleo, gluten-free, grain-free, refined sugar-free, vegan, dairy-free, and clean-eating, you can throw out all the guilt!
Caramel Apple Crisp [Vegan, Paleo, Gluten-Free, Refined Sugar-Free]
- 1 can full-fat coconut milk, room temperature and shaken*
- 1/2 cup pure maple syrup
- 2 tablespoons monk fruit sweetener (can sub another granulated Paleo sweetener of choice)
- 1 1/2 teaspoon pure vanilla extract
- 1/8-1/4 teaspoon sea salt
- 5-6 medium-large apples, cored and thinly sliced or chopped (if you really like apple use 6; I used a mixture of granny smith and honey crisp apples)
- 1/4 cup pure maple syrup
- 1/4 cup Paleo and Vegan Caramel Sauce (you can lessen the salt also)
- 1 tablespoon tapioca starch/flour
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon, preferably Ceylon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon sea salt, or to taste
- 1 cup + 2 tablespoons blanched almond flour
- 1/4 cup tapioca flour/starch
- 3 tablespoons coconut flour
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt, or to taste
- 1 cup chopped nuts (this recipe used pecans and walnuts)
- 3 tablespoons pure maple syrup
- 3 tablespoons organic, unrefined extra virgin coconut oil, melted and cooled (42g)
- 1 tablespoon unsweetened vanilla almond milk (can sub another non-dairy milk of choice)
- 1/2 teaspoon pure vanilla extract
- In a large skillet, over medium-high heat, add the coconut milk, maple syrup, and monk fruit sweetener and whisk together. Once it boils, turn it down to medium heat so it’s simmering.
- Whisk the caramel about every 3-5 minutes. Towards the last 5-10 minutes you’ll notice that the caramel will turn gold, dark-brown and become thicker, leaving little trails behind when whisking.
- After twenty minutes, take the skillet off the heat and whisk in the vanilla extract and sea salt. Then, pour it into a heat-safe bowl or jar to cool.
- Next, preheat the oven to 350°F and prepare a 9x13-inch baking dish; feel free to rub some coconut oil on it if needed.
- Thereafter, add all the apple slices in the baking dish and add the tapioca flour/starch, lemon juice, maple syrup, caramel, vanilla extract, and spices and toss the apples with a spatula to coat them evenly.
- Once the apples are fully coated, smooth them out in the dish to ensure even baking.
- Start by adding all the dry ingredients in a large mixing bowl and whisk together.
- Next, add all the wet ingredients in a small bowl and whisk together.
- Pour the wet ingredients into the dry and, using two forks, toss the mixture into crumbles.
- Arrange the crumbles along the top of the apples evenly.
- Bake the crisp for about 45 minutes or until the top has browned and the apple mixture is bubbling.
- Let the crisp sit for ten minutes before serving and enjoy with vegan ice cream and another drizzle of caramel sauce!
*It is very important that you shake the can of coconut well so that the coconut cream and coconut water are mixed together before adding it to the skillet. If they don't mix together beforehand the caramel will most likely separate. If you shake the can and the solidified top and water below doesn't seem to merge together, add it to a small food processor or blender and mix well before. Store the extra caramel sauce in an airtight jar or container in the refrigerator for about 1-2 weeks or a room temperature for about 4 days. You can still make this recipe without that caramel sauce. If you do, I would increase the maple syrup in the apple filling from 1/4 cup to 1/2 cup. Store any leftovers in an airtight container. Reheat in the oven at 400°F for about 5-6 minutes. The time includes making the (20 minute) caramel sauce.