Caramel Apple Crisp
[Vegan, Paleo, Gluten-Free, Refined Sugar-Free]

Caramel Sauce:

1. 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.
2. 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.
3. 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.

Filling:

1. 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.
2. 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.
3. Once the apples are fully coated, smooth them out in the dish to ensure even baking.

Topping:

1. Start by adding all the dry ingredients in a large mixing bowl and whisk together.
2. Next, add all the wet ingredients in a small bowl and whisk together.
3. Pour the wet ingredients into the dry and, using two forks, toss the mixture into crumbles.
4. Arrange the crumbles along the top of the apples evenly.
5. Bake the crisp for about 45 minutes or until the top has browned and the apple mixture is bubbling.
6. Let the crisp sit for ten minutes before serving and enjoy with vegan ice cream and another drizzle of caramel sauce!